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| Baking Tops http://www.luthiersforum.com/forum/viewtopic.php?f=10101&t=30937 |
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| Author: | runamuck [ Tue Feb 01, 2011 12:00 am ] |
| Post subject: | Baking Tops |
I've never baked a top and am curious what kind of difference people think it makes tonally or otherwise. Of course to be objective about it, one would need two identical guitars - their only difference being 1 baked and 1 raw. Has anyone here run that experiment or anything close to it?? Thanks. |
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| Author: | CharlieT [ Tue Feb 01, 2011 10:25 am ] |
| Post subject: | Re: Baking Tops |
Here's a link to a recent discussion about this topic, and it includes some links to other discussions as well......... http://www.luthiersforum.com/forum/viewtopic.php?f=10101&t=30623&hilit=bake |
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| Author: | JJ Donohue [ Tue Feb 01, 2011 10:40 am ] |
| Post subject: | Re: Baking Tops |
Try it yourself and take careful measurements before and 2 weeks after baking. Measure and accurately record weight, dimensions (Length, Width & Thickness) and then calculate density before and after baking for 2 hours @ 200*F. Let us know what difference you see. I take the time to bake all spruce tops...it makes a permanent change in the top's physical properties that I believe contributes to a more tonally predictable and a more stable top. |
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| Author: | Corky Long [ Tue Feb 01, 2011 12:08 pm ] |
| Post subject: | Re: Baking Tops |
JJ Donohue wrote: Try it yourself and take careful measurements before and 2 weeks after baking. Measure and accurately record weight, dimensions (Length, Width & Thickness) and then calculate density before and after baking for 2 hours @ 200*F. Let us know what difference you see. I take the time to bake all spruce tops...it makes a permanent change in the top's physical properties that I believe contributes to a more tonally predictable and a more stable top. Makes sense, JJ. Wouldn't it also be worthwhile to test deflection as well? If the deflection stays the same, and the density goes down, then the stiffness to weight ratio has improved.... |
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| Author: | JJ Donohue [ Tue Feb 01, 2011 12:49 pm ] |
| Post subject: | Re: Baking Tops |
Corky Long wrote: Makes sense, JJ. Wouldn't it also be worthwhile to test deflection as well? If the deflection stays the same, and the density goes down, then the stiffness to weight ratio has improved.... Indeed it does...and if the stiffness actually increases then the ratio changes even more so. But all this only means that we have to recognize how to brace the top optimally...and there lies the challenge. "It's always something"...Roseanne Roseannadanna |
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