[Alt-photo] Salted Paper - Casein salt size
agitprop at telus.net
Mon Feb 19 02:49:57 UTC 2018
Thank you, Marek, for your note. I'll try both ways and see what
transpires. I've been following your formula using cupric chloride as a
contrast agent and have been really pleased with the results, save for a
small amount of mottling - which I thought I would try a gelatin size
to try and address. My time is about 50 minutes with the cupric
chloride - any longer than than and it wouldn't be ideal.
On 2018-02-18 2:07 PM, Marek Matusz wrote:
> I bet you can print all sorts of salt variations with just one
> negative. I typically do. On the other hand you will
> also discover that with salt printing you can always use more negative
> density. If you are printing 24 min, you can adjust ink density to be
> printing 36 min and get a bit more density of your prints. This seems
> to be a diminishing effort however as it is difficult to tell them
> apart unless you keep them side by side and these extremely long
> printing times make for rather unproductive printing sessions.
> I do not apply different curves and I mean S-curves that change
> tonality, I just adjust to add more or less ink in a linear fashion
> (QTR) to a negative.
> *From:* Alt-photo-process-list
> <alt-photo-process-list-bounces at lists.altphotolist.org> on behalf of
> David Christensen via Alt-photo-process-list
> <alt-photo-process-list at lists.altphotolist.org>
> *Sent:* Sunday, February 18, 2018 6:23 PM
> *To:* Keith Schreiber; Christina Z. Anderson via Alt-photo-process-list
> *Subject:* Re: [Alt-photo] Salted Paper - Casein salt size
> Hi, Keith.
> Thanks for your note. I suspected as much - in terms of re-calibrating
> - but thought I would ask. I do use a 4x5 21 step tablet - and am
> printing using PiezoDN - it's not that much of a hassle to do the
> testing. I just wasn't sure how much the salting and size affected the
> overall times/correction curve. Regardless, it would be valuable to know.
> Kind regards,
> On 2018-02-18 11:00 AM, Keith Schreiber wrote:
> > Hi David,
> > I think you can count on having to recalibrate your exposure time and
> > your correction curve (assuming you are making digital negatives) for
> > whatever method you use, every time you change any printing variable.
> > For some processes this is more obvious than others. More so for
> > cyanotype, less so for Pt/Pd, and my guess is salt printing will be
> > towards the more end of the spectrum especially when toning is involved.
> > My advice is to use a Stouffer 21-step 4x5 step-tablet for your
> > experiments and testing, because this will give you more useful
> > information than you can achieve any other way. Then narrow down your
> > process choices and determine the relevant exposure time(s) and
> > correction curve(s). I can almost guarantee that they will be
> > different for each process variation. For a really good example, see
> > Christina's recent testing of cyanotype variations.
> > If you use a digital step-tablet for this you are handicapped because
> > it is either not linearized at all, or is linearized for a different
> > set of variables.
> > If you use an image negative, either analog or digital, you have no
> > idea how close to or far from linear it is, or how a different
> > negative would print.
> > I know this approach will not appeal to some, and will seem tedious
> > and repetitive, but in the end it will save you a lot of time and
> > Cheers,
> > Keith
> > Keith Schreiber
> > jkschreiber.com
> >> On Feb 18, 2018, at 10:17 AM, David Christensen via
> >> Alt-photo-process-list <alt-photo-process-list at lists.altphotolist.org
> >> <mailto:alt-photo-process-list at lists.altphotolist.org>> wrote:
> >> Two questions.
> >> I'm interesting in trying the Casein salt size mentioned in "Salted
> >> Paper Printing" but have no sodium citrate on hand - just sodium
> >> chloride. Can sodium chloride be substituted for sodium citrate in
> >> some way in this recipe?
> >> And - does changing salting and salt-size formulas require
> >> recalibrating my times? I've just used the Universal salting receipe
> >> mentioned by Marek Matusz to date - so this is the first time I'm
> >> branching out with other formulas.
> >> Many thanks for the info.
> >> David
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