
roastbeef
Registrierter Benutzer
danke, aber das hat mir jetzt net viel weitergeholfen!!!joe web schrieb:ja gibt es!
http://www.sydneywoodturners.com.au/site/articles/techniques/blackening.html
allerdings ändert das noch nichts am klang.
und übringens ist das kein "rosenholz" sonder "palisander" es wird nur im englischen so genannt, da es nach rosen riecht, wenn man es anschneidet.![]()
da sagt ja jeder was anderes!!!

mir ist aufgefallen dass öfters was mit essig geschwafelt worden ist! mehr aber net !

hast du schon mal soetwas in der art gemacht?
EDIT: hier hab ich nowas gefunden...
Experiment.
The classic iron acetate formulation is a good start. Take a glass
screw-top jar from the kitchen, and punch a couple of holes in the
lid.
Throw in some steel wool, ripped into small pieces. Press it down a
little, so there's an inch or so in the jar. Drop a couple of clean
steel (or iron is even better) screws or washers on top, to weight it
down.
Pour in kitchen white vinegar until the wire wool is completely
covered. Then pour in another 1/2"
Put the lid on and set it away somewhere warm to be ignored for a week
or two. The solution should now be black, hopefully without any
visible red or brown (caused by the steel being exposed to the air).
Take the steel wool out and discard it. Add another 1/2" of vinegar.
Leave another day or so.
You're now ready to use your ebonising solution. Works best on
tannin-rich woods like oak, but it can also work well even on
softwoods. Just wipe it on and leave for an hour or two (or overnight,
if it's cold). Wash the wood afterwards, to wash the vinegar acid off.
Keeps for 3 months, or until you notice any rusty brown colour in it.
ich such da ne dauerhafte lösung (fürs griffbrett eben).
noch ne lösung?