Cleaning brass

[horsefeathers]

Hi all

Like many lockies and hobbyists do, I like to reclaim/salvage lock parts, especially mortice lock levers and brass keys. The levers can be used as spares or made into spare lever packs etc

I am looking for advice on what I can use to soak the brass levers and brass keys in for a period of time and have them come out shiny. I am looking for stuff that can be found around the house rather than industrial stuff. I have heard that a vinegar and salt solution might do - but I only have brown (malt) vinegar, so would that do?

I know I can spend time rubbing with brasso/toothpaste/ketchup/abrasive compound etc, but I just want a lazy way of dropping the levers/keys into a bowl of something and letting soak overnight.

Any thoughts?

regards

[horsefeathers]

oh....and i tried to do what that idiot on the Cillit Bang advert does with his penny, and only get average results.

regards

[xnoobandrew]

hm.. I've never tried Vinegar and Salt, but keeping it in Vinegar usually helps.

Make sure you don't keep it in so long, or else I think it could rust..

I'm thinking like 18-48 hours (to clean off lots of rust and grease)

[horsefeathers]

Never knew brass could rust!!

Perhaps someone has an old wife they could ask for a suggestion!! Mine is too young...

regards

[Bump]

Be careful how much material is going to be removed from your levers. Some lockmakers have fairly critical tolerances and you might find that they no longer lift into the gate positions if you use an abrasive on the lever bellies.

You should be OK with something like vinegar but you're never going to get an "as new" finish. At the nend of the day I find its worthwhile hanging onto bits but I prefer to replace the whole lever pack with a new one if I'm selling reliability to the customer. The odd lever replacement is fine if its in good condition and it really doesn't matter if its a little bit tarnished; there is no "Concourse" competion for the innards of a lock.

[UWSDWF]

quick wipe with isopropanyl alcohol on a sponge and then wipe it with one of them yellow dust clothes you can get at hardwarestores that are treated with oil.

the alky will remove tarnish (unless it's really bad) pretty easily and then the dust cloth gives it a bit of a shine.

thats what we used when I worked in an antique shop and had alot to do quickly...

[horsefeathers]

And when I despatch wife to the kitchen to look for "isopropanyl alcohol", where should she be looking.....??



regards

[horsefeathers]

Be careful how much material is going to be removed from your levers. Some lockmakers have fairly critical tolerances and you might find that they no longer lift into the gate positions if you use an abrasive on the lever bellies.

Thats why I dont want to 'rub' them really. Just want to dunk them in some homebrew solution for an hour or so to remove tarnish and at least offer a better appearence.

Just read on a website that Worcestershire sauce might do the trick!!!!

But what am I gonna put on my Welsh Rarebit if i use all the sauce on my keys!!!

Dilemma!

regards

[UWSDWF]

the medicine cabinet (it's also called rubbing alcohol)

yeah lea+perins will work but it is fairly expensive for more then casual use

[horsefeathers]

Wow - you know it!!! I didnt think you guys across the pond (inc Canada) got such British things in your stores! What do Canadians use L+P sauce with? Moose on toast!

regards

[UWSDWF]

me I use it on anything that moved at one time

[UWSDWF]

Welsh Rabbit

[quote"Wiki"]The source is not exactly known, but most likely was originally a slur. In the 17th and 18th centuries it was common to use the adjective "Welsh" to mean inferior quality, even implying counterfeiting. In a society where most people could snare a rabbit for the cooking pot, a Welshman was considered by some people so hopelessly feckless that cheese melted with beer would have to substitute. The first record of the word was in 1725.[/quote]

[nhughz]

Just cut new keys. The levers don't need to sparkle and shine!

[horsefeathers]

rarebit not rabbit

Welsh Rarebit is the posh resturaunt name for Cheese on Toast

regards

[UWSDWF]

rarebit not rabbit

Welsh Rarebit is the posh resturaunt name for Cheese on Toast

regards

The OED establishes that the original name of the food was "Welsh rabbit", and mentions "Welsh rarebit" only as an "etymologizing alteration of [the preceding]. There is no evidence of the independent use of rarebit". The source is not exactly known, but most likely was originally a slur. In the 17th and 18th centuries it was common to use the adjective "Welsh" to mean inferior quality, even implying counterfeiting. In a society where most people could snare a rabbit for the cooking pot, a Welshman was considered by some people so hopelessly feckless that cheese melted with beer would have to substitute. The first record of the word was in 1725. The alternative form "rarebit" only occurs from 1785. In the Victorian era and later, however, recipe books began to refer to this dish as "Welsh rarebit". This was a euphemism based on folk etymology (that is, this was a new word made up by people who didn't understand why the dish was called "rabbit"). Perhaps because the disparaging origin is recognised, the form "rarebit" is strongly advocated by some in Britain, although the original form remains common.
In parts of the United Kingdom today, there is a tendency for the traditional name to be replaced by the more prosaic "cheese on toast" (more typically applied to a slice of cheese, placed on toast, then grilled) or "toasted cheese".

The Welsh name for Welsh rabbit is caws-wedi-pobi, or the northern caws ar dôst.

so really it's Welsh Rabbit