If the pitch is of good quality, just very hard, you may be able to
alter it to be more malleable. Not everyone likes the black pitch,
and although I use the German Red and Northwest Pitch pitch, I do
like black pitch for control and long working time.
This is a bit difficult to describe . . .if when warm (in an oven)
the pitch has a sort of “sweetish piney smell” . . .keep it. Warm the
pitch in an oven, low temperature until it melts, then add one
tablespoon of lard and stir in (carefully of course). Next stir in
casting plaster, approximately one tablespoon, this removes some of
the stickiness and slick feel from the lard. Once this is done add a
tablespoon or more of blue injection wax to make is smooth.
You do have to play with the proportions – if when you use the
pitch, it is too oily add a bit of investment. If it feels grainy
add wax. Once you like what you have, you will not need to adjust it
again for a very very long time. I do alot of chasing and have one
pitch pot of black that I have not “adjusted” in twenty years. Just
be sure not to burn it or over heat it.
By the way this is my secret recipe (just shared around the world -
smile) . . .hope this helps . . .enjoy.