Violin Forum/Message Board

[speralta]

Greetings, I have found myself as an adult learner of the violin fiddling around with applying varnish. I was recently given a couple of half jars of the varnish described in Henry Strobel's cello making step-by-step. I'd guess the varnish is 30 years old or more and seems pretty thick (not that I have anything to compare it to). One of the jars is 1 part cooked down colophony and 2.5 parts unprocessed walnut oil. The second is the same but with rusty nails for color. I was told just 1 coat of the light and at most two of the dark. But I was wondering if there is anything I can (should?) use to thin the varnish just a bit and also wanted to inquire what would be the different effect of going thinner with that sort of varnish?

[actonern]

It depends on how much (if any) turpentine the maker of that varnish blended in after the cook. If Strobel's instructions were followed, it should be possible to brush it out straight from the pot.

This is a high oil to resin ratio varnish, and results in a tough durable layer... perhaps less friable than that of the Cremonese masters?

E

[speralta]

I assume that the maker followed the instructions. It was Henry Strobel who gave it to me.

His advice, which he recommended with any varnish, was to strain it through a coffee filter, or even better, a grape filter before applying it. But he said it might be a little too thick and I believe he also recommended turpentine to cut it, but I wanted to confirm that my memory was correct.