Dinnerware white

Bone china

Bone china is a kind of porcelain body originally produced in Britain in which calcined ox bone, bone ash, is a major part. It is characterised by extremely high whiteness, strength and translucency. dinnerware white may be an example of this process.

The initial use of bone ash in ceramics is assigned to Thomas Frye in 1748 in which he used it to develop a type of soft-paste porcelain. In As the 18th century drew to a close, Josiah Spode undertook further developments, and duly popularized it, by combining it with china clay, China stone and kaolin to compete against the imported Oriental porcelain.

The initial basic formula of six parts bone ash, three and a half parts china clay, and four parts china stone remains the standard English body.

Bone china production ordinarily involves a two stage firing where the first "biscuit" is fired without a glaze at 1280