Posted by Bob Rochon on February 11, 2004
Barbara ShillingI just gilded a window in a restaurant, this window looks into his kitchen so the gilded side is in the kitchen. I was looking at the Leblanc book for reference on what NOT to use, and after reading that, I question, well..... what the heck DO you use?
Also would it be a good idea to double varnish? I am thinking being in the kitchen it will recieve more grime and grease.
The window is an inside window so is not and outside window.
Thanks in advance for any help
Kent SmithBob,
A greasy environment might be hard on the varnish. (Dissolve?) Perhaps a final backing up coat of the new One shot 2 part clear - either the anti graffiti or the regular chem resist. That should make cleaning with degreasing solvent cleaners less disasterous.
I am not comfortable using two-component systems on glass, especially windows. Spars and silicone modified clears have the elasticity to stay on windows and resist water better. A tablespoonful of vineagar in a gallon of water will not effect the varnishes. Use cider not white as it will not leave a chalky residue. We used to suggest re-varnish after 5 to 7 years and I think that is still valid. After the job is finished, the customer can still use a little BonAmi for cleaning stubborn spots...feldspar "hasn't scratched yet" although it might cloud the vanish it will still look good from the outside. More people using BonAmi will keep the demand for the bars up which helps us in the long run. The big issue is to not let your customer use commercial window cleaners because most people soak the glass too much with an agent with amonia in it. That will remove the paints and varnish easily. Using a little sparingly probably would not hurt the signs such as a slightly dampened cloth but to avoid problems, we have always said don't use them at all. That is easier than arguing about how much was used.
Barbara Schilling
So Kent, Would you be OK with the Chromatic Clear Overcoat Varnish? Is it still more similar to a regular spar varnish in spite of all the changes to our coatings in the past couple of years?
Rick Sacks
One time I went to do a window in a Newport Beach restaurant. I cleaned the glass and did it again, and then gilded the window. I while later when I started to patch, the size crawled weird. I saw enough evidance of contamination that I cleaned the whole shebang and started again, and soon reached the same complication. I decided to back it up anyway. Finished the job and left. Next day the customer called complaining about a letter moving. We went to check it out and the job was unstable and I took a single edge blade to it and put the squiggly remnants in an envelope. John was speaking with the restaurant owner and gave him his money back and we left. It so happened that the air conditioner was on and he was cooking bacon in the back kitchen and there was this fine greasy film on everything. I doubt that job would ever have lasted and it was a good thing to bail at that point rather than continue and eventually find defeat.
Bob Rochon
Rick SacksThanks Rick,
This is a new window in new construction and the window is already done, the thing I was wondering is what do I suggest to the owner to clean the window after the waiting period?
a couple spoons of vinegar in water
Denver Chapter of the Letterheads