0 comments
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...
Tags
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
That’s me , or at least this is what I was in Aquila from 2002 up to 2016… On gauge imposed on a string by the polishing process… why half polished are definitely better and why the quality control and the polishing must be done by the same person. Want to know more? There’s a
Read MoreWhat happens to a string while polishing. (one more way to save money) The difference between a slightly polished string and a perfectly smooth string and why it is definitely worth to choose the first One. Want to know more? There’s a downloadable report here, it’s free, no opt-in required!
Read MoreC’mon let’s twist again… We finally have our guts ready, well cleaned, softened, hardened, selected: we are ready to use the wheel and give some twisting! …then we take our protostrings and we put them on the frame, where we give more twisting, we check the tension is fine, we constantly check they don’t dry
Read More