Staining keris with Chinese warangan

harimauhk · 9th July 2009, 05:10 AM

OK, thanks Alan. The Tahitian limes are going to be impossible to find locally--should have asked my friend to bring me some from Jakarta, but it's too late now. I suppose I'll hold off on trying to mranggi the keris until my next trip to Indonesia--might just be easier to have it done for me there though.

I didn't strain the solids out of the juice the first time, and I used far more than a pinch of warangan. Perhaps Thai limes aren't acidic enough...

A. G. Maisey · 9th July 2009, 05:41 AM

Tahitian limes, does not mean limes from Tahiti.

Its what we know them as in Australia:- ordinary green limes that will go a just little bit yellow when over ripe, smaller than a lemon, greenish flesh.The limes that any self respecting bar tender will use. Your limes are probably the same as my limes.The thing is that you must not use lemons. I've tried lemons a number of times and they always made it too dark and I could not control the stain.

harimauhk · 25th July 2009, 02:50 PM

Quote:

Originally Posted by A. G. Maisey

Tahitian limes, does not mean limes from Tahiti.

Its what we know them as in Australia:- ordinary green limes that will go a just little bit yellow when over ripe, smaller than a lemon, greenish flesh.The limes that any self respecting bar tender will use. Your limes are probably the same as my limes.The thing is that you must not use lemons. I've tried lemons a number of times and they always made it too dark and I could not control the stain.

Hi Alan,

This being Hong Kong, I can get Filipino calamansi or Thai limes, but regular limes are pretty much impossible to find. I might be able to get some at one of the fancy upscale supermarkets, however. I'll give it another go if I can find some decent (non-Thai) limes.

kulbuntet · 25th July 2009, 05:22 PM

Temperature!!!!! Of solution AND Blade!

Rick · 25th July 2009, 05:32 PM

Quote:

Originally Posted by kulbuntet

Temperature!!!!! Of solution AND Blade!

A sunny day should give enough heat .

harimauhk · 26th July 2009, 12:06 AM

Maybe I should maranggi it up on the roof on a nice sunny day. Temperatures are usually in the high 20s/low 30s here in HK during the summer.

A. G. Maisey · 26th July 2009, 10:58 AM

Give it too much sun while you're actually applying the suspension, and it'll go too dark.

Ideal for the brush or pinch method is a open to skylight but not sunlight. You can use sunlight to dry after the rinses, but not while actually applying.

Temperature should be not too hot, not too cold. Too hot causes to dry too quickly, too cool causes to dry too slowly and you often finish up with a greeny-yellowy mess. 25C-30C sounds good.

Same with humidity:- too humid it dries to slowly, too dry it dries too quickly.

I've just said that direct sunlight will cause it to go too dark, but for somebody with a lot of experience, hot direct sunlight can be useful, provided you're prepared to do it again and again and again and clean off between stains. You need the experience to give it just the lightest of light touches when it is approaching excellent. Probably the best stain jobs I've ever done have been done in direct sunlight, but I honestly cannot recommend that everybody do it this way, because it is far, far too hard to control.

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9th July 2009, 05:10 AM	#1
harimauhk Member Join Date: Jun 2009 Posts: 88	OK, thanks Alan. The Tahitian limes are going to be impossible to find locally--should have asked my friend to bring me some from Jakarta, but it's too late now. I suppose I'll hold off on trying to mranggi the keris until my next trip to Indonesia--might just be easier to have it done for me there though. I didn't strain the solids out of the juice the first time, and I used far more than a pinch of warangan. Perhaps Thai limes aren't acidic enough...

9th July 2009, 05:41 AM	#2
A. G. Maisey Member Join Date: May 2006 Posts: 7,209	Tahitian limes, does not mean limes from Tahiti. Its what we know them as in Australia:- ordinary green limes that will go a just little bit yellow when over ripe, smaller than a lemon, greenish flesh.The limes that any self respecting bar tender will use. Your limes are probably the same as my limes.The thing is that you must not use lemons. I've tried lemons a number of times and they always made it too dark and I could not control the stain.

25th July 2009, 05:22 PM	#4
kulbuntet Member Join Date: Oct 2008 Location: Amsterdam, Netherlands Posts: 159	Temperature!!!!! Of solution AND Blade!

26th July 2009, 12:06 AM	#6
harimauhk Member Join Date: Jun 2009 Posts: 88	Maybe I should maranggi it up on the roof on a nice sunny day. Temperatures are usually in the high 20s/low 30s here in HK during the summer.

26th July 2009, 10:58 AM	#7
A. G. Maisey Member Join Date: May 2006 Posts: 7,209	Give it too much sun while you're actually applying the suspension, and it'll go too dark. Ideal for the brush or pinch method is a open to skylight but not sunlight. You can use sunlight to dry after the rinses, but not while actually applying. Temperature should be not too hot, not too cold. Too hot causes to dry too quickly, too cool causes to dry too slowly and you often finish up with a greeny-yellowy mess. 25C-30C sounds good. Same with humidity:- too humid it dries to slowly, too dry it dries too quickly. I've just said that direct sunlight will cause it to go too dark, but for somebody with a lot of experience, hot direct sunlight can be useful, provided you're prepared to do it again and again and again and clean off between stains. You need the experience to give it just the lightest of light touches when it is approaching excellent. Probably the best stain jobs I've ever done have been done in direct sunlight, but I honestly cannot recommend that everybody do it this way, because it is far, far too hard to control.