Re: [ATM] pitch lap question

[Mark Cowan <toolontop@yahoo.com>]

Hi, several replies in this one...

--- Vladimir Galogaza <vladimir.galogaza@zg.htnet.hr>
wrote:
> Pitch is notorious for its strong
> hardness-temperature dependence.
> Is synthetic pitch (AccuLap)  same in this respect?
> 

Yes it is, I'd hoped for a synthetic with a flat knee
over the range of working temps (ie it would flow
independent of tem) but it may not be acheivable. It
softens with temp just like regular pitch.

--- "Thomas A. Moulton" <tom@moulton.us> wrote:
> 
> The traditional testing methods (thumb nail, etc)
> may fail here

Well, my calibrated thumb nail test (10 seconds at
point of just bearable pressure) identified the
correct grade to substitute for Gugolz 64 without much
trouble. :)


--- John Lynch <john_p_lynch2004@yahoo.com> wrote:
> Acculap but haven't tried it.  I'm sticking (pardon 
> the pun) with Gugolz because of past performance.  I
> like it much better than burgundy pitch because it
> doesn't chip as much.  It seems to me that adding
> turpentine to Gugolz or cooking it longer to achieve
> the correct temper is much easier than what was
> described earlier with Acculap and mixing different
> grades.  I suppose Acculap cannot be tempered the
> same
> way regular pitch is (with turpentine). 

That's what they say, turpentine will dissolve it well
enough though.  I too like the temperability of Gugolz
as well as that heady smell you get after fracturing
the black stuff in the tube with your handy hammer
prior to use.  The deal with Accculap is it doesn't
cook or age, once you get a good lap it just stays
good.  

Another keen feature (?) I found by accident is that
if the lap runs dry on a machine it doesn't fuse
itself to the mirror - and running it dry doesn't harm
the polish at all.  If you've ever had to chip a lap
off the mirror you'll like this. 

I've got a couple tubs of intermediate grades that I
won't be using ("soft" and "standard") if anybody
would like to try these you're welcome to 'em for
postage.

Cheers,
Mark



	
		
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