A welcome visit from a Forum member!

[kai]

Hello Manuel,

Why not simply use kitchen vinegar full strength?

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