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  • 3 months later...
Posted
On 7/12/2018 at 11:06 PM, lpr5184 said:

Nice Joe, I like the color shift.

Thanks  Ernie.

That's the "chameleon " effect of the Stradivari  Cochineal Varnish.

  • 1 month later...
Posted

Joe,

Unfortunately I can't get anything out of these low resolution images, It would be interesting to see how your varnish looks though. You really need to buy a new phone!

br. Peter

Posted
4 hours ago, Peter K-G said:

Joe,

Unfortunately I can't get anything out of these low resolution images, It would be interesting to see how your varnish looks though. You really need to buy a new phone!

br. Peter

Peter,

It might be the photographer!  I'm finishing up a violin I'm pleased with.  I'll try out the camera on my new tablet.

on we go,

Joe

Posted
On 3/22/2018 at 6:58 PM, James Claseman said:

Nice varnish Joe.

This is my latest violin with your strad varnish. Last coat applied waiting for a rubout.

 

 

20180322_140255.jpg

This kind of pic seems to be simple to shot and is more easy for us to have an idea of the result.

Posted
On 8/18/2018 at 2:21 PM, joerobson said:

It might be the photographer!  I'm finishing up a violin I'm pleased with.  I'll try out the camera on my new tablet.

All cameras are pretty good these days.  It's the LIGHTING that makes all the difference.

5 minutes ago, Michael_Molnar said:

What makes a varnish not self-leveling as you mentioned in the Strad article?

Lean varnish? 

More cooking = more self-leveling... as the oil becomes more like stand oil.  Leaner also could prevent leveling.  At least, that's what I think... let's see if Joe agrees.

Posted
21 hours ago, christian bayon said:

This kind of pic seems to be simple to shot and is more easy for us to have an idea of the result.

 

21 hours ago, christian bayon said:

 

I agree for color

Posted
17 hours ago, Don Noon said:

All cameras are pretty good these days.  It's the LIGHTING that makes all the difference.

More cooking = more self-leveling... as the oil becomes more like stand oil.  Leaner also could prevent leveling.  At least, that's what I think... let's see if Joe agrees.

Don,

The key to a non self leveling varnish is not cooking time.

Posted
4 hours ago, Michael_Molnar said:

So, it is the rosin/oil ratio. Lean is not self-leveling while fat is.

Nah.

My Balsam Ground Varnish is 4:1

All the  rest are 1:1.

Some self level. Some don't.

on we go,

Joe

Posted

For those who are interested: Leveling is controlled by (a) proper selection of oil, (b) acidity, (c) extenders, (d) evaporation rate of thinners.

This is explained in Modern Technology of Paints, Varnishes & Lacquers (2nd Edition) By NIIR Board.

Google to read it online for free.

 

Posted
On 8/16/2018 at 5:39 PM, joerobson said:

Thanks Mike.  I love the title...their idea, not mine!

Joe,

I would like to add that I enjoyed the article too. I was totally absorbed by it even though I know little about varnishes. 

For those who haven't read it, the article is 5 pages long and takes us through a fascinating history of the color red and how the discovery of cochineal beetles by the Spanish in Mexico was a game changer. It seems almost certain that the Spanish presence in Cremona was responsible for the introduction of this particular color to Stradivari who responded to the demand for it.

Anyone who has poured hot water onto the shrivelled bodies of these insects can't help but be impressed by the brilliance of the red leeched out. Once seen, Dragon's blood and other red colorants fade into the backgound. The challenge was always how to get it into an oil varnish and you seem to have solved that problem. Very impressive.

Thanks

Glenn

 

Posted
8 hours ago, GlennYorkPA said:

Joe,

I would like to add that I enjoyed the article too. I was totally absorbed by it even though I know little about varnishes. 

For those who haven't read it, the article is 5 pages long and takes us through a fascinating history of the color red and how the discovery of cochineal beetles by the Spanish in Mexico was a game changer. It seems almost certain that the Spanish presence in Cremona was responsible for the introduction of this particular color to Stradivari who responded to the demand for it.

Anyone who has poured hot water onto the shrivelled bodies of these insects can't help but be impressed by the brilliance of the red leeched out. Once seen, Dragon's blood and other red colorants fade into the backgound. The challenge was always how to get it into an oil varnish and you seem to have solved that problem. Very impressive.

Thanks

Glenn

 

Happy that you enjoyed it.  I found the historical research as interesting as the varnish forensics.

on we go,

Joe

Posted
12 hours ago, joerobson said:

Happy that you enjoyed it.  I found the historical research as interesting as the varnish forensics.

on we go,

Joe

Joe, 

I think everything we do should be seen in an historical perspective. It's important and fascinating and helps us appreciate the shoulders on which we all stand.

You say this cochineal varnish can only be made in small batches (thus explaining why the varnish of each of the golden age Strads is a bit different). Can you elaborate on this? What happens if you attempt a larger batch?

Glenn

Posted
4 hours ago, GlennYorkPA said:

Joe, 

I think everything we do should be seen in an historical perspective. It's important and fascinating and helps us appreciate the shoulders on which we all stand.

You say this cochineal varnish can only be made in small batches (thus explaining why the varnish of each of the golden age Strads is a bit different). Can you elaborate on this? What happens if you attempt a larger batch?

Glenn

You get a nice BROWN varnish!

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