heath journal
Glaze Finish and Texture
Turn on your senses. With over thirty glazes, across three finish categories, the possibilities for your Heath collection run deep. Find your style, your needs, and which textures appeal to your quirks.
Matte
A contemporary look with a textured feel. Matte glazes exude a quiet, moody aura that serve well as a backdrop to the food that's plated.Matte glazes include:
Sorrel, Fennel, Sage, Sand, Cocoa, Fawn, Slate, Indigo, Cool Lava, Wildflower, Zinc*, Bluejay*, Avocado*, Poppy*.
Semi-Matte
Soft, often smooth-to-the-touch, semi-matte glazes catch the light and reflect it back, just enough. Found on both brown and white clay in the Coupe, Plaza, Rim, and Accessories lines.Semi-matte glazes include: Onyx, Redwood, Aqua, Chocolate Brown, Teal, Rosemary, Sea Mist, Linen*, Olive*, Persimmon*, Pumpkin*, Shadow*, Salt*, Olive*, Agave*
Dual Glaze
Two-tone combinations layered on a single piece offer the pop you crave. With differing inside and outside glazes, textures vary, too. Found on both brown and white clay.Dual glazes combinations include: Aqua/Turquoise, Indigo/Slate, Cocoa/Fawn, Aqua/Chocolate Brown, Yuzu/Fawn, Night Sky/Indigo, Teal/Sand, Rosemary/Sage, Aloe/Rosemary*, Persimmon/Pumpkin*, Salt/Shadow*, Avocado/Olive*, Agave/Rosemary*, Ocean/Salt*, Aloe/Vine*.
Glossy
A polished presentation that leans traditional, even utilitarian. Found on both brown and white clay, with and without a wiped edge, in the Coupe, Rim, Chez Panisse and Accessories lines.Glossy glazes include: Levain, Tartine Teal, Moonstone, Opaque White, Night Sky, Yuzu, Lagoon, Aloe*, Ocean*, Vine*, Cedar*, Sorbet*, Jicama*, Cosmos*, Aloe*,
Ready to put your finish knowledge to work? Build your own mix and match Dinnerware Set that celebrates texture.
*All glazes marked with an asterisk are no longer in production. Read about it here.
*All glazes marked with an asterisk are no longer in production. Read about it here.
Behind the Scenes
Glaze Variation: Why It Happens, and Why We Love It
Read More: Glaze Variation: Why It Happens, and Why We Love It
