Ivo, you seem to use red and ruby interchangeably.
So can I deduce that the recipe is basically the same and therefore the color only changes in intensity (and accuracy of "strike") ?
Or are there reds which aren't ruby ?
I've seen some Scandi reds - Riihimaki comes to mind - which does seem a different tone to ruby...but that could be different lighting conditions in the photos or just my imagination.
For ref here is a Whitefriars Ruby Pot Belly Vase
Taken in daylight with no color correction or brightening.
I just compared the Pot Belly to a Whitefriars dish from circa 1940's up to the sunlight with white paper behind. The pot belly looks sparklier and a bit bighter because of the textured surface but essentially they do look the same tone as near as dammit. The dish doesnt photograph well and just looks almost black without a lot of brightening.
Note to Mike / Butchdog
Whitefriars called their red, Ruby.
I have no idea what Riihimaki or Johansfors call theirs which in any case would be in Finnish and Swedish respectively, so there's a problem of translation unless they have exactly equivalent words for both red and ruby....unless we all learn Finnish and Swedish ...... :roll: