Hello,
I've recently delved into the world of hamon and I am fascinated with it all, I've been using Ferric Chloride up until now with some good results but I wanted to try Nick Wheeler's method and so being a stickler for details I wanted to check what type of vinegar is normally used, what strength etc...?
I think in the UK we get the standard 5% or 7% for pickling, I even have some 15% knocking around somewhere for descaling, does it really matter on strength?
Thanks in advance for any help on this.
Dave
I've recently delved into the world of hamon and I am fascinated with it all, I've been using Ferric Chloride up until now with some good results but I wanted to try Nick Wheeler's method and so being a stickler for details I wanted to check what type of vinegar is normally used, what strength etc...?
I think in the UK we get the standard 5% or 7% for pickling, I even have some 15% knocking around somewhere for descaling, does it really matter on strength?
Thanks in advance for any help on this.
Dave