Hello Manuel,
Quote:
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Why not simply use kitchen vinegar full strength?
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2 reasons:
- More expensive than technical grade.
- The organic residues in edible vinegar (made from wine, fruit juice, added herbs) may give yellowish/brownish hues when using vinegar as an etchant.
BTW, I bet that the main active ingredient when utilizing ketchup is vinegar. With some starch, you could easily cook a cheap acetic acid "pudding" for a less messy application on blades...
Regards,
Kai