Ed Pong
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Thank you Dom! I also love to see the violins in the white before varnishing... there's an organic look & feel to them when you see the raw wood. To have these "formula 1 drivers" of violins test them naked, in the white is a real blast. They never get to play unvarnished instruments so it's goofy for them as well.
I will have a naked cello to test with Hayoung Choi very soon! More fun! Cellos are a very different animal, I've only made 2 so will be interesting to hear it's 1st sounds...
Fascinating thing about these string instruments, Amati & Stradivari perfected the design 300+ yrs ago, time & tech have not been able to equal nor improve them. That is the fun of making them.
Of course the wood is critical to the end result & in the old days, they had no computers/tech, only their ears & intuition. Tapping a piece of raw wood will tell you a lot about it's character, the frequency of the ring, the speed of the ring all tell you something of how the finished violin will sound. Where the wood was growing determines it's grain structure & I've found spruce from the higher altitudes have very tight grain lines which means the tree had a very hard life. Spruce from the Dolomites in northern Italy is the best wood. As a result, the wood is harder, tougher & can be worked thinner which will enhance it's ring. This very tight ring structure is most important in the centre where the feet of the bridge are contacting the belly. The transmission of the string vibrations are quickly disseminated over the whole belly without much loss. This I found critical so I ask my wood guy to look for wood with this grain structure. Like anything at the top of performance, everything makes a difference... The woods are very standard, maple for the backs & ribs with a belly of spruce... but this is a very simplistic description, like saying Leonardo use paints to create the Mona Lisa...
Ed
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