Ron Nossaman wrote: > > Thanks Tom, that answers some questions. It apparently takes a bit less heat > than I thought. Your welcome. Yes, I was surprised that I could do it on a lowly kitchen stove and didn't have to buy a professionally-priced brass annealing oven, necessitating that I go into the brass rail annealing business. Does your Machinery Handbook show the melting point of brass? Tom -- Thomas A. Cole, RPT Santa Cruz, CA mailto:tcole@cruzio.com
This PTG archive page provided courtesy of Moy Piano Service, LLC