Josef und Reiner Hammerl – VIOLIN VARNISHES – 4th Edition

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Beschreibung

VIOLIN VARNISHES – 4th Edition

The book „Violin Varnishes“ by Josef and Reiner Hammerl is a well-founded standard reference for violin makers, restorers, and varnish experts in the field of musical instrument making. It combines practical craftsmanship with scientific foundations and decades of hands-on experience from the workshop of Hammerl GmbH & Co. KG, one of the leading manufacturers of violin varnishes based in Germany. The structure and content of the book are described in detail below:

1. Natural Resins

Shellac, dammar, copal, sandarac, elemi, amber
Properties such as gloss, hardness, drying behavior, and tonal impact
Selection according to varnish type and desired tonal qualities

2. Natural Coloring Agents

Plant-based dyes: madder, turmeric, sandalwood
Animal-based dyes: cochineal
Extraction methods, fixation, and lightfastness

3. Essential Oils and Balsams

Role as plasticizers, gloss enhancers, and processing aids
Examples and application in the varnishing process

4. Natural Glues

Hide, bone, and fish glues
Properties: viscosity, tonal effect, workability
Use in tops, ribs, backs, and restoration

5. Guide to Wood Preparation and Varnishing

Preparation: wetting, sanding, priming
Varnish application: colored and clear coats using spirit and oil varnishes
Intermediate sanding, brush selection, drying times
Influence on appearance and sound

6. Finished Products from Hammerl

Spirit and oil varnishes, color extracts, complete kits
Application guidelines and compatibility
Suitable for workshops and training purposes


Conclusion

Violin Varnishes by Hammerl is a compact technical manual that provides in-depth insight into the theory and practice of varnish making and application in violin making. Particularly valuable are the practical tips based on decades of experience. The book is aimed at both traditional violin makers and modern restorers who wish to work with high-quality natural materials.

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content

100 g, 250 g, 500 g, 1 kg