joerobson

My guess is rift sawn cherry...the knots look right. on we go, Joe

Definitely worth the drive.

Hello all...some observations on the use of proteins Pro. Protein based sealants...egg white, vernice bianca, hide glue, egg white, etc. are excellent sealers. Nothing penetrates the layer if properly applied. Con. I have not seen in my own experiments using these materials or on the work of any other violin maker who used a protein sealer the deep illumination or protective qualities which characterize the "Cremonese ground". When the work of Brigitte Brandmaier and J P Echard came out, I did a bit of research. I was fortunate to have the help of two violin makers who had industrial testing backgrounds. Here is what we found. The testing methods used in both studies were impeccable. Given that, what do we make of the findings? We were fortunate to enlist the help of a group of technicians who have working experience with the analytical methods. They examined the findings and then shared their experience: The Brandmair study found the presence of amino acids on the surface of the instruments studied. Amino acids are markers for proteins. As they explained, these testing methods are so sensitive that they suit up and then put gloves on in a vacuum chamber before doing the procedures. Otherwise the mere presence of a human being in the room will make the sample test positive for protein. The conclusions they shared went this way: Yes proteins were present. However it is not possible to distinguish the source...could have been residue from eggs you had for breakfast, random toe nail clipping residue, glue residue ....but the most likely conclusion was that this surface was made by human beings. on we go, Joe

I have bridge stock. PM me for details. on we go, Joe

The Tuscan photographs as a deep red orange. A friend who had access to the violin said it trends to the red/purple scale. If you like, contact me to discuss options. on we go, Joe

There is a violin makers group in Texas. Try contacting Jake Simmons [https://www.jacobsimmonsviolins.com] on we go, Joe

Where are you in Texas? on we go, Joe

You have excellent luthiers in Montreal. Contact Forum de Fabricant

Contact Will Howery @howeryviolins.com

Contact Kory @korinthianviolons.com

Well said

@Steve Voigt All the above about resin is correct as we have discussed. I am reluctant to give more information about the use of turpentine as this is wear the cook becomes volatile. I don't want to be responsible for folks having problems on we go, Joe

@MikeC Well, as in all things varnish...it depends. I'll give some reluctant information. This process is DANGEROUS. When you cook resin and oil together you form a mixture. When turpentine is added to cook you alter all the materials to form a compound. The longer you cook the resin and oil together, the shorter the open time. Brushing viscosity is a function of the brush and added (room temperature) turpentine. Please be safe. on we go, Joe

Quite likely!

@jefcostelloIn my not so humble opinion. I disagree. The hardness and or color of the rosin in the cook does not effect open time. This is controlled by the cooking of the components together and the addition or not of turpentine to the procedure. on we go, Joe