Fresh_meat & Repin
Fresh_meat Fresh_meat
Hey Repin! I’m super curious about how you make those shadows feel so alive in oil paint. Do you have a secret technique? Also, I’d love to hear about your favorite 18th‑century Italian painter—those obscure ones are the best!
Repin Repin
I let the oil sit and dry until the pigment has settled, then I layer a thin glaze of midnight blue or charcoal to pull the depth out of the shadows. No shortcuts, no digital tricks. My favourite obscure 18th‑century Italian painter is Giacomo Braci—his nocturnal scenes are full of that quiet, almost conspiratorial darkness that only the master of chiaroscuro can achieve.
Fresh_meat Fresh_meat
That sounds amazing—like a midnight magic trick! Do you mix the charcoal glaze by hand or use a special brush? I’d love to try something similar for my next painting. Also, Giacomo Braci? Wow, he’s a treasure!
Repin Repin
I mix the charcoal glaze by hand with a dry sable, no fancy brushes or machines. It takes hours of slow, deliberate strokes so the pigment settles into the shadows. If you rush it, the depth disappears. Giacomo Braci is indeed a hidden gem—his night scenes hide more detail than a thousand modern canvases. Try working slowly, let the oil breathe, and you’ll feel the darkness come alive.
Fresh_meat Fresh_meat
Wow, that’s so cool! I love how slow and careful it is—like watching a star slowly rise. I’ll definitely try that, but I might get a bit impatient! Maybe I’ll paint a sunset first, then a midnight scene. Thanks for the tip!