Guest Blog by Robert M. Boughton
Member, North American Society of Pipe Collectors
http://www.naspc.org
http://www.roadrunnerpipes.com
http://about.me/boughtonrobert
Photos © the Author
“Voters in the southern German state of Bavaria [April 7, 2010] voted for Germany’s strongest smoking ban, meaning lighting up in bars, restaurants and beer tents at Munich’s famous Oktoberfest will be ‘verboten.’”
― David Levitz, journalist, Agence France-Presse
INTRODUCTION
Who would have dreamed that those crazy, fun-loving Bavarians who have been hosting the annual Oktoberfest since October 12, 1810, the day Crown Prince Ludwig (later King Ludwig I) married Princess Therese von Sachsen-Hildburghausen; the culinary health scoffers who gave to the world such artery-hardening treats as Weisswurst, Schweinshaxe, schnitzel and spaetzle, and for snacks and dessert, laugen pretzels, apfelstrudel, Baverische crème and zvetchgenkuchen – would ban smoking in all public buildings just months before the bicentennial of the world’s biggest excuse to get betrunken?
Bavarians are even so fond of beer and schnapps that they have a great little saying: Saufen bis zum Verlust der Muttersprache, or drink until you forget your mother tongue. And if you’ve ever seen many German tourists, how many of them didn’t look like triple bypass candidates? Of course, everyone knows smoking kills more people than drinking and/or diet-related maladies…right?
One 31-year-old Garden Grove, California woman who lost her job and started a blog, and has written a book but is still searching for a publisher, has a particularly active gift of gab. She blogged, “Bavaria’s cuisine is a monster truck. It crumples the delicate-by-comparison culinary offerings of Spain, Italy, and France like tiny little Fiats and Peugots in its path… It is rich and doughy and filling and is the only thing on the planet that can soak up German beer. Every other fare will simply hide in the corner of your stomach, petrified at the sheer awesomeness of the brew that resides in there with it, and it will never get digested.” Perhaps the most succinct line from this particular blog is, “Germans do it with bigger sausages.” [http://www.everywhereist.com/7-badass-bavarian-foods-you-must-try/] I, for one, can’t wait until the book comes out.
If the world is going mad as far as singling out tobacco as the great evil, then Bavaria may now be the capitol for the insanity. Maybe all that ice bockbier and apfelstrudel have saturated their bodies and have nowhere left to go but the brains.
At any rate, there remains for those of us who still appreciate the virtues of pipes and their tobaccos the glorious contributions of German craftsmanship in general and Bavarian in particular.
And more along the lines of the subject of this blog:
When I emailed Steve a few photos of my new acquisition from eBay, for less than $11, I was happy as usual to receive a response but, I must admit, a little disheartened to hear of the 20 hours he spent restoring the 1810 Meerschaum Bowl masterpiece above. Then I considered the facts that his folk pipe was part meerschaum, and of course suspected he had, as his masterful skills and (if I may be so bold) somewhat obsessive creative bent allow, more than just restored it. He had in fact, of course, re-worked parts of it, as I learned when I read with pleasure his July 7 account. I mentioned the conjecture that Steve is a born pipe maker to my mentor, Chuck Richards, who with not an inkling of surprise to me that Steve has made a few pipes in his time. I therefore hereby suggest a blog by our host on these endeavors, which I am certain I am not alone in my curiosity to hear about and see.
Alas, as shall be seen, my Bavarian Three-Piece Folk Wine Pipe – not counting the screw-in bit – pales in comparison, although it did present problems I had not before encountered. Starting with the bit, the eBay photos revealed one gash that appeared to be so deep that it must have pierced the air hole. As Lady Luck provided, however, such was not the case. On the other hand, there turned out to be three bad divots in the bit, not counting the severe wounds just below the lip, top and bottom, from grinding teeth. Then there were the countless scratches on every piece; the well-caked chamber; scorching of what I believe is the ornate but aluminum wind cap; a serious cleft in the alternative wood shank, the variety of which I have not yet determined, and a hole in the bottom piece, where the wine is placed, too deep for any fix other than wood putty.
All of these complications, I knew, would be nothing compared to the task of cleaning and sanitizing a pipe with a form that defied retorting. Noting this anticipated cleaning conundrum with a quip, “That’s entirely rhetorical,” in fact, was the reason for Steve’s second reply to my email where he mentioned the time he spent on his folk pipe.
By the way, I owe a final nod to Steve, as well as the owner of my local tobacconist who confirmed his assessment, for identifying my Bavarian folk pipe (which turns out to be a no-name Italian version) as being designed to add wine.
RESTORATION 
This, as it happens, is how I decided to approach the restoration: piece by piece.
Without thinking – you might say a bit compulsively on my own part – I already cleaned and polished the wind cap before snapping the last shot above.
Other than the almost unconscious cleaning and shining of the wind cap, inside and out, with Everclear-soaked cotton cloths, super fine steel wool and mostly 500-grit paper except for a few tough spots requiring 320, I saw no reason not to dive in with the bit. After all, filling the crevasses – and I can only imagine the drunken stumbling about that caused them – would take several days of layering with black Super Glue and drying time in between. The remainder of the restore was finished in a day and a half of intense work. I gave the bit a good soak in an OxiClean solution to start and cleaned out the mess inside with about six bristly cleaners dipped in Everclear before they came out clean.
With that process begun and the pipe disassembled, I returned to the main tobacco chamber (remember, this three-parter has a second chamber at the bottom for wine) and used my Senior Reamer to take out most of the fairly even though excess cake. After that I swabbed it out with some alcohol-soaked cotton gun cleaner squares and finished the removal of char and smoothing with 200-, 320- and 500-grit paper.
The yellowing of the cap’s inside area is the fault of my photography, not lack of attention. I know nothing of body work on cars, which is the kind of detail work the metal rim requires, and despite my restoration of this pipe for my own enjoyment, any tips on eliminating dings in metal, preferably without removing the entire rim piece, will be appreciated. Since the pipe is staying in my own collection, after all, I have a long time to work out that part.
I turned my attention to the outer bowl, first scrubbing out the draught hole with bristly cleaners soaked in alcohol – quite a few, in fact. Then I used 320-grit paper to remove both the old finish and the scratches, starting with the rough, un-sanded opening of the draught hole showing before and after below.
From 1500-4000 micromesh, I prepped the bowl for buffing. I liked the natural, lighter shade of the briar and chose not to re-stain it, proceeding straight to the buffer wheels. I used white Tripoli, White Diamond and carnauba.
The shank was what I expected would take most of the work, and I was right. I sanded the wood with 200 and 320 paper, deciding the cleft in the unknown wood gave it a certain character. Besides, it wasn’t going anywhere without the kind of serious reshaping Steve is into.
I sanded it again with 500-grit paper and micro-meshed all the way.
The ferrule was dull and scratched.
I used micromesh on it and then Lincoln black boot stain, which I flamed, let cool and wiped clean with 4000 micromesh.
Finally, I used Lincoln brown stain on the shank’s wood and used 4000 micromesh to take off the ash.
I buffed it with white Tripoli, White Diamond and carnauba, and used red and white Tripoli on the ferrule.
Onto the final stage – the bottom chamber where the wine is added. Here it is after sanding with 320-grit paper.
By the time I cleaned it out with bristly cleaners and Everclear, when added to those used for the other parts, I had a pile about as high as Steve’s from his meerschaum bowl folk pipe, only much grimier except for the last that came out clean.
Now take a closer look at the right side, first with the small hole that could neither be sanded away nor ignored, then filled with a dab of wood putty. I let it sit and harden until the next day, when I colored the putty with an indelible brown marker and squeezed a drop of Super Glue over the mark.
Late that night, I sanded off the roughness of the dried Super Glue and smoothed the whole piece with micromesh. And here is the finished, waxed result, without re-staining.
At last, I was ready to assemble the separately restored parts and wipe it all down with a soft cotton rag.
The only nomenclature, just under the bottom ring in the last photo, reads Imported Briar over Made in Italy.
CONCLUSION
This restoration involved two firsts for me: filling a hole with wood putty, as basic as that is, and more significantly, the importance of considering each independent part of the whole. Never before had I encountered a pipe with more than a bit connected to a shank that in turn attached to the bowl. The simple addition of a second chamber for wine with two openings – one for the shank and the other for the regular tobacco chamber – forced me to approach the project from an angle that was novel to me. The ultimate restoration was a unique pleasure for me, and I am happy to report that the finished folk pipe smokes quite well, even without wine. I look forward to seeing how it works with Martinelli’s Sparkling Cider.
Now I have just a few final words on the Bavarian tobacco ban. It seems they tried the same thing in 2008, but the result was a scoff law that the authorities didn’t even try to enforce. Let’s hope that all of the pipe smokers in the southern German state of Bavaria unite to overcome the 61% of voters who decided to deny them the right to run their own lives.
The last of the foursome of Edward’s pipes that I cleaned up for the fund raiser on Smoker’s Forums is a large Billiard with a vulcanite ferrule. It came to me without a stem so I would need to go through my stem can and see if I had any stem that would work with this bowl. The pipe is stamped Edward’s in script on the right side of the shank. On the left side it is stamped Algerian Briar in block letters. On the underside of the stem there is a large + sign and the shape number 42 near the ferrule. The bowl was in rough shape. The finish was dirty and there are some large and small fills along the shank from the bowl shank union to the ferrule. The ferrule was oxidized. The internals of the bowl and shank were dirty. The bowl was caked with the same heavy soft cake as the other Edward’s pipes. The tars had flowed over the beveled inner rim of the pipe and hardened into a dark hard cake. The briar itself was quite beautiful under the grime so a good cleaning would reveal some excellent grain as it had in the other three pipes.
I took one close-up photo of the bowl to show the state of the rim and the cake in the bowl. It would take some work to clean off the lava and bring the finish back to pristine.
I reamed the bowl with the PipNet reamer and took it back to bare wood to remove the crumbling, soft cake in the bowl.
Once I had the bowl reamed I took a photo of the stem and then took it to the heat gun to soften and rebend it to fit the bend of the pipe. There was a slight wave in the top of the stem that needed to be straightened as a part of the new bend.
I heated it until the vulcanite was pliable and then straightened it before rebending it to match the curve of the bowl and when held in the mouth was horizontal with the top of the bowl.
I liked the look of the stem with the new bend so I set it aside and went to work on the bowl. I used 0000 steel wool on the rim to remove the lava overflow and repolish the rim. I am finding that this works really well as Troy shared in various blog posts he has done here and on his own site. There is always something new to learn and add to the refurbishing skill set.
With the rim cleaned up I wiped down the bowl with acetone on a cotton pad to remove the grime in the finish and refresh the briar.
I cleaned out the bowl, shank and the airway in the stem with pipe cleaners, cotton swabs and alcohol. It was pretty clean which is amazing when you consider the condition of the rim and the cake.
I sanded the stem with 220 grit sandpaper to clean up the shape and smooth out the angles and make the sides proportionally the same when the stem was in the mortise. I finished by sanding it with a medium and fine grit sanding sponge to smooth out the scratch marks left behind by the sandpaper.
I lightly sanded the bowl and the rim with micromesh sanding pads – wet sanding with 1500-2400 and dry sanding with 3200-4000. I also sanded the vulcanite ferrule at the same time to remove the oxidation.
I sanded the stem with the micromesh sanding pads as well – wet sanding with 1500-2400 grit pads and then rubbing it down with Obsidian Oil. I also used the oil on the ferrule. I dry sanded with 3200-4000 grit pads and rubbed it down again with the oil.
I buffed the stem with Tripoli and White Diamond before sanding it with the final grits of micromesh pads. I finished with 6000-12000 grit pads and then gave the stem and ferrule a final rub down with the Obsidian Oil. I let it soak in and dry before taking it to the buffer.
I gave the bowl a light coat of olive oil to bring life back into the briar and then gave it a buff with Blue Diamond on the buffing wheel. I gave the bowl and stem multiple coats of carnauba wax and then buffed it with a clean flannel buff. I finished by hand buffing it with a microfibre cloth to bring depth to the shine. The finished pipe is shown below. The first photo is of the pipe with the Edward’s large apple to give a sense of the size of the pipe. It is a large piece of briar.
