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Topic: About Patina.
Message: Posted by: Sir Richard (Jul 28, 2008 10:04PM)
Do all magicians prefer Patina on their cups? I use brass cups & polish them frequently so they shine as much as possible. Is that a "bad thing"? I'm a bit new at the "serious" side of magic & am curious. S.R.
Message: Posted by: professorwhut (Jul 28, 2008 10:16PM)
I prefer patina, I never polish any of my copper or brass cups.
Then again, I am sort of lazy.
However if you like em shinny, there is certainly nothing bad about that.
Message: Posted by: BCS (Jul 28, 2008 11:20PM)
My vote is brass shinny and copper aged.
Message: Posted by: pepka (Jul 28, 2008 11:22PM)
Patina on brass looks bad, on copper it's classy. My Riser cups look 100 years old and I love it. My copper Sherwoods have a ways to go. My brass JES cups need a good polishing before they get used.
Message: Posted by: T. Sebastian (Jul 28, 2008 11:25PM)
Shiny cups are beautiful to behold.
But not my style. It would just LOOK wrong on me. Plus, mine are so dented now from all the pounding I've given them. I'm also a drummer so ... you can imagine.
In short, I say patina.
Message: Posted by: rannie (Jul 28, 2008 11:34PM)
Al Schneider has some thoughts about patina. According to Al, shiny cups cannot hide certain concealments such as FP. These are not his exact words but it is to this effect.

I prefer the old look because they exude character.

Message: Posted by: Jeff Dial (Jul 29, 2008 12:39AM)
I like mine with "patina" when working the renaissance faire, but I think working at a nice restaurant I would like a well cared for look.

Just make sure your patina isn't tarnish.
Message: Posted by: Levity (Jul 29, 2008 12:46AM)
Patina on copper for me. Only last week I got RNTII's Ken Brooke chop cup and already it's patinated so well it looks like it's decades old. I think an aged patina gives the cups a more mysterious, old look and less of a modern, it's-just-arrived-from-the-factory look. To me it adds to the mystery...

Having said that, I agree with Jeff Dial--if I were working CB in a classy restaurant, I'd probably keep them shined and polished.

Message: Posted by: Bill Palmer (Jul 29, 2008 01:49AM)
On 2008-07-29 01:39, Jeff Dial wrote:
I like mine with "patina" when working the renaissance faire, but I think working at a nice restaurant I would like a well cared for look.

Just make sure your patina isn't tarnish.


Patina is basically controlled tarnish.
Message: Posted by: Mr. Muggle (Jul 31, 2008 04:26AM)
I clean my brass, use my stainless steel, and let my copper age.
Message: Posted by: Sir Richard (Aug 1, 2008 06:26PM)
So would I be correct then in assuming that Patina is simply a personal preference/choice for Magicians & really diesn't have anything to do with the "production value" or audience preference? R.S.
Message: Posted by: Donal Chayce (Aug 1, 2008 06:56PM)
Well, I've heard it said that the trick is about the balls, not the cups. Darker cups put the balls more in focus. Shinier cups pull the focus away from the balls.
Message: Posted by: Bill Palmer (Aug 1, 2008 08:06PM)
Could be. OTOH, part of the magician's job is to direct the focus wherever he wants it to be. If the cups look good, then the audience won't be distracted by them as much as they would be if they really looked ratty.

If you let your cups age, they need to do so cleanly.
Message: Posted by: Levity (Aug 1, 2008 08:39PM)
Great advice, Bill. To age with grace...

Message: Posted by: Sir Richard (Aug 2, 2008 02:48AM)
Thanks fellas, I really appreciate all the input. R.S.
Message: Posted by: walid ahumada (Aug 2, 2008 12:23PM)
I am too lazy to keep any cups shiny, some times I like to play cleaning only the inside or the outside of the cups, but again I can't keep them polished.