CHINAWARE

The common type of material for Chinaware:

1. Porcelain

The term porcelain lacks a universally agreed definition. It was first made in China; hence it’s commonly name china. Porcelain is generally divided into the three main categories of hard-paste, soft-paste and bone china, depending on the composition of the paste. Hard-paste Porcelain and Bone China are widely used in making dinner wares.

2. Hard-paste porcelain

Hard-paste porcelain consists of Kaolin, a type of clay, feldspar, and possibly other materials, is fired at about 1400 degrees Celsius to produce great hardness and strength. Hotel Line (or industrial line) made by most reputable producers with enhanced stability and durability are preferable for hotel use.

3. Bone china

Bone China is a mixture of porcelain and about 40 or 50 percent of ox bone ash. The bone ash serves to whiten and slightly strengthen the porcelain, while reducing the necessary firing temperature by about 150-200 degrees Celsius. Bone china is almost snow-white that gives a better presentation on tableware. Because it is also easier to make, harder to chip, and stronger than hard paste porcelain, bone china has gained popularity worldwide although European consumers continue to favor hard porcelain.

4. Stoneware/Earthenware

Both Stoneware and earthenware are common ceramic materials. Stoneware is hard enough to resist scratching by a steel point. It is more opaque, and normally only partially vitrified. It is usually colored grey or brownish because of impurities in the clay used for its manufacture, and is normally glazed. Earthenware is less strong, less tough, and more porous than stoneware but it is lower cost. Due to its higher porosity, earthenware must usually be glazed in order to be watertight.

Stoneware/ Earthenware are generally used for more casual settings as accent pieces to enhance the authenticity of some cultural dishes.