top of page
Search

recycled clay

As a research project with Tiipoi, a London based industrial design studio, I created and tested some custom clay bodies using refractory waste.


Tiipoi has access to industrial ceramic waste of which there is an estimated 35-55 tonnes in a 2km radius of Tiipoi’s workshop, in Peenya, an industrial area in Bangalore. The intent was to create a clay body that largely consists of fired ceramic waste - ground down to an 80 mesh powder, that acts like grog.




The pieces will be brought to life by Tiipoi’s very own potter, Khanmung Sasa, who hails from an award-winning family who practice the tradition of Longpi black pottery. Sasa will be using his expertise to improvise a new moulding technique that is suitable for these types of moulds.



We first started by adding some terracotta to the existing clay mix - used to make refractory ceramic spacers - in a press mould. The consistency of this clay is like crumbly, and the colour a clinical white. We added some terracotta and about 5-7% grog to the mix to make it pliant and a more interesting texture + colour (see above, right-most test tiles).


With these successful trials, we attempted to add more grog, but for the same, a custom recipe had to be tried out. The following are the findings for the same.

clay body

shrinkage % cone06

shrinkage % cone6

observations

Type 01- 30% grog + 30% terracotta + 30% ball clay + 10% silica

4

8

brittle; less elasticity

Type 02- 30% grog + 30% terracotta + 20% ball clay + 10% silica + 10% bentonite

5

8

workable for production; roll out slabs + press into moulds

Type 03- 40% grog + 20% terracotta + 20% ball clay + 10% silica + 10% feldspar

1

6

brittle; crumbling when used


Sasa went ahead and tested clay body 02 for some slab moulded pieces.
Sasa went ahead and tested clay body 02 for some slab moulded pieces.

5 views0 comments

Recent Posts

See All
doora

doora

sinhgad

As one reaches the beginning gate of the Sinhgad Fort in Pune, Maharashtra, there are small stalls that sell the local food from the...

Comments


rajvi.work@gmail.com​  |  +91 98802 89911

© 2023 by Rajvi Mehta
bottom of page