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Why sometimes do we have to wait for our order at the string maker?
Why he cannot just decide to make our 85?
Sometimes planning a gut production is really frustrating: the gauge of the string is not only determined from the number of strands, but also from their width and from the twisting. The second is on the string maker experience and sensibility (more twisted=bigger, but we cannot change twisting to obtain a gauge, it would strongly affect the response of the string), but the first is depending from the slaughter house and it is not easy to check...
At the slaughter house the beef gut is cut by a machine in strands similar to the dimension of lamb gut and sheep gut, so that the string maker can follow the sources deciding how many strands to use to obtain a gauge.
Then, it may happen that from a bunch of strings he will obtain a huge quantity of 97 but very little of the best sellers 88 and 85, and the only thing he can do is to plan another production, which will be ready only in two weeks...
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baroque music, double-bass strings, early music, gut strings, gut strings history, gut strings maintenance, gut strings manufacture, viol strings, viola da gamba strings, viola strings, violin strings, violoncello strings
How the gauge is determined at the polishing and on half polished and smooth strings…. Can you guess why you can never be sure of the quality of a polished string? Want to know more? There’s a downloadable report here, it’s free, no opt-in!
Read More…the idea came to a cello player… Sometimes, you wander around the web and you find little gems which only apparently have little to do with what you were looking for. …but at a closer look… at 0’30 there are some historical pictures: note the dimensions of the factory and the name: Maillot is the actual
Read MoreThis video is a very accurate reconstruction of the historical manufacturing process. Thanks to Mimmo Peruffo for this. Note that he is using whole lamb gut.
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