Violin Forum/Message Board

Stradigenious · Junior Member Joined: 14 Aug 2010 Posts: 4

Hy all

I've got a question regarding the production of violin varnish. I have an old italian violin varnish recipe and the recipe talks about cooking of vanetian turpentine with quick lime. I have found out that it should be cooked to dry it, but i don't understand why it should be dry. Does anybody have an idea?

Thanks a lot

regards

Stradigenious
_________________
www.spanishguitars.ch

rs · Posted: Sat Sep 11, 2010 10:39 pm Post subject:

Because water can dissolve in the solution being prepared. The dissolved water tends to make the varnish made from this solution cloudy. Drying the components drives the water out. Dissolving the DRY components anew pretty much eliminates this dilemma.
_________________
Randall Shenefelt

Janito · Member Joined: 08 Oct 2007 Posts: 114 Location: USA

Lime has been used to neutralize highly acidic resins, not for the dehydration properties. One could simply evaporate water for that.

Violin Repair Guy · Junior Member Joined: 09 Sep 2010 Posts: 13

I agree with rs & Janitos, they have some good information, Thank you.
I would also like to add that sometimes when trying to mix your own finishes such as varnish, it helps to use low heat so the components blend easier. Components that are oil-based respond well to heat when mixing, (Not open flame but heat, lol)
_________________
Eric Luthier
The Violin Repair Guy