Several people have recommended the green pitch from Northwest
Pitch. That trigged my memory, so I rummaged around my studio, and
hidden away on one of the shelves, I found a two quart milk
container from Northwest pitch, filled with brown pitch. I weighed
it and found it is a little over 5 lbs. No as to whether
it is hard, medium or soft. I must have gotten it almost 15 years
I had forgotten all about it, as I had just gotten my new hydraulic
press, at that time and was busy making things with it, and was not
doing any repousse work.
I sent Northwest Pitch an email to see if they could tell me if the
brown pitch is hard, soft, or medium, but so far no reply.
So many people have recommended Northwest pitch, that I may use what
I haveinstead of getting the red pitch. However, I do hope that the
brown is medium, because if it is hard, I don’t think I will be able
to use it.
I asked a friend, and she said she thought that 15 years ago
Northwest pitch only made brown, and that it was medium.
I might melt some of it in a tuna fish can, and see if it is good
for the types of repousse I plan on doing. In the meantime, does
anyone have any clues? Thanks for all your help. Alma