Upright Whippen & Mutton fat

[Isaac OLEG]

Hello,

Vaseline mixed with talc or Teflon is certainly better than that I
guess.

Mutton tallow is probably the source of the slugginess in jacks or
repetition springs on many grand whippen.

About upright whippen, I believe the height of the whippen is of
primal importance, or said in an other way, the "magic line" on a
vertical is very sensitive, because of the larger vertical distance
than on a grand.

The book "the piano key and whippen" (translation from the German
Walter Pfeiffer's book) is a very good reading about these matters.

best .....

Isaac OLEG

Entretien et reparation de pianos.

PianoTech
17 rue de Choisy
94400 VITRY sur SEINE
FRANCE
tel : 033 01 47 18 06 98
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> -----Message d'origine-----
> De : pianotech-bounces@ptg.org
> [mailto:pianotech-bounces@ptg.org]De la
> part de A440A@aol.com
> Envoye : jeudi 20 mars 2003 01:43
> A : pianotech@ptg.org
> Objet : Re: Upright Wippen & Mutton fat
>
>
>
> <<  though I have seen many pianos that sat in a
> humid climate for long periods that did not have verdigris.
> It seems to me
> there must be another factor here. I really don't know if
> it's sheep tallow,
> I was told it was some 25 yrs ago  >>
>
> I have a tin of pure mutton tallow that was given to me.
> It is the absolute
> best lube I have ever found for the end pins on Steinway
> key frames.  It is
> curious that after a year or so, there is verdigris forming
> around the brass
> guides in the cheek blocks.  It certainly makes me think
> that tallow and
> brass create verdigris.......
>
> Ed Foote RPT
> www.uk-piano.org/edfoote/
> www.uk-piano.org/edfoote/well_tempered_piano.html
>
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