what you describe sounds very much like a thin Gesso (I studied painting at art college and we would use it to prepare the canvas before oil paint). So I guess it is doing a very similar job :)
Very nice video! I will definitely try a protein sealer next time I get to varnish an instrument. I have been experimenting with a caramellized and clear sugar seal, which I used on my cello. I like it, it's easy to use and looks great, but one of the strengths is actually one of its weaknesses as well: It gives the wood great reflectivity and a lovely 3D effect without locking the flames. But actually I think it hides the flaming a bit (if the wood isn't deeply flamed) because no colour is soaking in and staining the wood. Not a bad thing, but I have an offcut from the cello which I want to make a violin out of, and I would like to try something that makes it pop a bit more. Do you ue something to bring out figuring? Maybe a stain or a treatment?
Hello Edgar, I'm very happy that you're still well! So, my wish got heared. Thank you for this very interesting Video!! I have some question: First: you say you use "Calcium", but this is a metal that is hard to obtain and reacts relatively heavy with water, producing hydrogen gas, so I assume you use a Calcium salt instead of pure Calcium metal. But there are huge differences in solubility of calcium salts - some of them are not very soluble at all. Do you use chalk, or gypsum, or baking soda, or something different? Second: as low fat curd cheese consists mostly of Casein, maybe that's what they used in Stradivari's time and it's a cheap alternative to the powder you mentioned. Did you try this out? All the best! Johannes
Hello Edgar, greetings from the UK...... Is it possible to strip the varnish from a 'not very expensive' violin, that is from a violin which has already been varnished in the past, before applying the paste to the violins' bare wood the way you explained in your video with casein, water and calcium, before revarnishing? If so, you have given me an interesting idea!
Once more ,a fondamental video about preparation for varnishing when you say "powder of Calcium" you want to say probably Carbonate de Calcium called also as "blanc de Meudon" ? Some violinmakers recommend to treat also the inner parts of the instrument ...what do you think about ?
what you describe sounds very much like a thin Gesso (I studied painting at art college and we would use it to prepare the canvas before oil paint). So I guess it is doing a very similar job :)
Correct!
Was it calcium carbonate?
Interesting we used to use casein for glueing joints etc when assembling furniture.
Thanks a lot Edgar. Whenever my instrument is ready I‘ll give it a try. Either the casein or the egg :)
Very nice video! I will definitely try a protein sealer next time I get to varnish an instrument.
I have been experimenting with a caramellized and clear sugar seal, which I used on my cello. I like it, it's easy to use and looks great, but one of the strengths is actually one of its weaknesses as well: It gives the wood great reflectivity and a lovely 3D effect without locking the flames. But actually I think it hides the flaming a bit (if the wood isn't deeply flamed) because no colour is soaking in and staining the wood. Not a bad thing, but I have an offcut from the cello which I want to make a violin out of, and I would like to try something that makes it pop a bit more.
Do you ue something to bring out figuring? Maybe a stain or a treatment?
Hello, is it correct that the egg yellow can be used? Like in the ancient tempera painting tradition?
Hello Edgar,
I'm very happy that you're still well!
So, my wish got heared. Thank you for this very interesting Video!!
I have some question:
First: you say you use "Calcium", but this is a metal that is hard to obtain and reacts relatively heavy with water, producing hydrogen gas, so I assume you use a Calcium salt instead of pure Calcium metal. But there are huge differences in solubility of calcium salts - some of them are not very soluble at all. Do you use chalk, or gypsum, or baking soda, or something different?
Second: as low fat curd cheese consists mostly of Casein, maybe that's what they used in Stradivari's time and it's a cheap alternative to the powder you mentioned. Did you try this out?
All the best!
Johannes
Hello Edgar, greetings from the UK...... Is it possible to strip the varnish from a 'not very expensive' violin, that is from a violin which has already been varnished in the past, before applying the paste to the violins' bare wood the way you explained in your video with casein, water and calcium, before revarnishing? If so, you have given me an interesting idea!
Hello Edgar, do you know anything about Pressenda's varnish process? Apparently no ground or sealer, but I am not sure from what has been described.
Once more ,a fondamental video about preparation for varnishing
when you say "powder of Calcium" you want to say probably Carbonate de Calcium called also as "blanc de Meudon" ?
Some violinmakers recommend to treat also the inner parts of the instrument ...what do you think about ?
I am going to guess that the calcium mentioned is in fact calcium hydroxide Ca(OH)2, available from Kremer in 50% water concentration as Pit Lime.
What's surprising (or possibly not) is how close historical wood treatment was between the professions of funiture and painting.
😉
@@EdgarRusswhat about silicato?