Studying Rembrandt’s Kitchen Maid

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  • Опубліковано 30 гру 2024

КОМЕНТАРІ • 10

  • @embryonicandcatatonic
    @embryonicandcatatonic Рік тому +3

    I've subscribed! I really appreciated the comments and you created a wonderful master copy! 👏👏👏

  • @eduardoventura1704
    @eduardoventura1704 Рік тому

    Pero qué belleza. Rembrandt es uno de los más grandes pintores, y esta interpretación estuvo preciosa. Muchas gracias por mostrarnos tu arte, como siempre, lo haces genial.

  • @CanalGymChanel
    @CanalGymChanel Рік тому +1

    Gran obra. Me gusta mucho el efecto de volumen en el rostro.

  • @Splatterpunk_OldNewYork
    @Splatterpunk_OldNewYork Рік тому

    Thanks for showing people how to oil out or do a Couche. I prefer to add linseed oil with a soft brush, of course checking for uncured paint, and then let the sucker sit for 10 minutes or so to allow the disparate pigments to 'drink' the oil. Some are more thirsty than others; looking at you Bone Black. Dab out the excess oil with lint free automotive towels. Nothing beats it, plus your paintings are already varnished. If there is sinking in the paint surface, rinse and repeat.

  • @cristi7814
    @cristi7814 Рік тому

    ❤❤❤🎨

  • @glennphillips4803
    @glennphillips4803 Рік тому +1

    You are the best I have ever seen, its like watching Rembrandt if he were alive today, I kid you not. Thank you for having this channel. Question, are you letting the layers dry before going on to the next. especially with the impasto? Thank you again I look forward to all your videos.

    • @olddirtymasters
      @olddirtymasters  Рік тому

      You’re too kind Glenn, thanks!
      Yes especially the white impasto which took about ten days to dry enough for a glaze. Usually the thin layers were dry enough to oil out after a day or two.