Archived posting to the Leica Users Group, 1997/07/30

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Subject: Re: Leica and Heat
From: Michael Leitheiser <flyh2o@worldnet.att.net>
Date: Wed, 30 Jul 1997 22:54:32 -0700

Not too long ago I traded a 75 Summilux for a 50 DR, a 90 Summicron and a
little "boot".  When I mailed the Summilux to the dealer for an evaluation
he strted the negotiating process with the observation that the lens would
have to be cleaned internally prior to sale because some of the oil had
vaporized leaving a film on one of the internal surfaces.  In his view, the
lens had been exposed to excessively high tempratures.  Neither I nor the
local Leica specialist had noticed this.  I was happy with the offer the
dealer made so I consumated the trade.  (As an aside, the dealer had the
lens on his list for sale within 2 days of receipt and it was rated as "E"
with no mention of any oil film on an internal surface). 

My purpose in writing this is not to complain, rather I am curious about the
proper care and feeding of fine equipment.  I spend a fair amount of time in
a hot, semi-desert environment in pursuit of trout and steelhead. (recent
temperatures in the Deschutes canyon were in the 100-105F range)   I no
longer carry a camera while actually fishing except for a Nikon 35Ti in a
zip lock bag in a vest pocket where it can survive an unexpected swim.  If I
take the Leica gear it must spend some time locked in a car, in a bag, under
a blanket or in a standard camping cooler sans ice.(I use them both to keep
the beer cold and as gear boxes).  Temperatures are  frequently in excess of
100F. I am reluctant to leave the gear unsecured in camp or to carry it and
tuck it under streamside sagebrush.(Here too. temperatures would be in the
100F range, though certainly not as warm as in a vehicle).

What are the upward limits of acceptable temperatures?  At what range is
abuse rather than use coming into play?  How do you handle these conditions
to minimize any potential equipment damage?         
Mike Leitheiser

"When the trout are lost, smash the state."
                                   Tom McGuane