Removing key bushings - an observation

[Tom Cole]

John Ross wrote:
> 
> Hi Tom,
> What is a milk steamer?

I don't know that it's anything that you could buy new. It's a small,
closed pot, about 5" dia at the base and tapering toward the top where
there is a valve and a tube coming out for steaming milk (for espresso
drinks). Mostly you see just the combination steamer/espresso makers in
the stores. You could use one of those, too, by blocking off the
espresso part.

Tom Cole

> Regards,
> John M. Ross
> Windsor, Nova Scotia, Canada
> 
> ----- Original Message -----
> From: "Tom Cole" <tcole@cruzio.com>
> To: <pianotech@ptg.org>
> Sent: Friday, October 27, 2000 4:01 AM
> Subject: Re: Removing key bushings - an observation
> 
> > I've been using a discarded milk steamer heated with an electric hot
> > plate. The beauty of this method is that the steam gets down into the
> > balance holes and tightens them enough that I often need to ease them.
> >
> > Tom Cole
> >
> > Paul McCloud wrote:
> > >
> > > Doug:
> > >     I just did a keybushing job, and I have done exactly as you have,
> > > and come to the same conclusion.  I think that the excess water on the
> > > caul, turning into steam helps loosen the old bushing, and keeps the
> > > cloth from sticking to the caul.  I have used a damp cloth and iron over
> > > the old bushings, but I don't like wetting the whole key in the
> > > process.  A steamer with a hose is something I'll be likely to get in
> > > the future for this job.
> > >     Paul McCloud
> >