Japanese Seafood

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Japanese Seafood

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constructordeguitarras

Posts: 1677
Joined: Jan. 29 2012
From: Seattle, Washington, USA

Japanese Seafood

I thought I would start a new thread to further the discussion about changes in the sound of guitars over time, since the other one seems to have evolved into a discussion of Japanese seafood.

I just want to add that I don't advocate pre-cooking soundboards. I like it when a guitar keeps sounding better as time goes on. Maybe guitars made with pre-cooked wood will end up sounding worse than they did initially.

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I always have flamenco guitars available for sale.

REPORT THIS POST AS INAPPROPRIATE | Date Jul. 27 2015 23:34:25

Leñador

Posts: 5237
Joined: Jun. 8 2012
From: Los Angeles

RE: Japanese Seafood (in reply to constructordeguitarras)

Wait, I'm confused do I talk about Poke here or there?

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REPORT THIS POST AS INAPPROPRIATE | Date Jul. 27 2015 23:58:23

constructordeguitarras

Posts: 1677
Joined: Jan. 29 2012
From: Seattle, Washington, USA

RE: Japanese Seafood (in reply to Leñador)

Actually, maybe in the Off Topic section would be best.

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Ethan Deutsch
www.edluthier.com
www.facebook.com/ethandeutschguitars
www.youtube.com/marioamayaflamenco
I always have flamenco guitars available for sale.

REPORT THIS POST AS INAPPROPRIATE | Date Jul. 28 2015 0:31:07

Stephen Eden

Posts: 914
Joined: Apr. 12 2008
From: UK

RE: Japanese Seafood (in reply to constructordeguitarras)

Off topic! I was wondering where having a good chat about guitar making might be applicable! I'll go check that out

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REPORT THIS POST AS INAPPROPRIATE | Date Jul. 28 2015 9:53:01

constructordeguitarras

Posts: 1677
Joined: Jan. 29 2012
From: Seattle, Washington, USA

RE: Japanese Seafood (in reply to Stephen Eden)

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Ethan Deutsch
www.edluthier.com
www.facebook.com/ethandeutschguitars
www.youtube.com/marioamayaflamenco
I always have flamenco guitars available for sale.

REPORT THIS POST AS INAPPROPRIATE | Date Jul. 28 2015 13:06:33

Stephen Eden

Posts: 914
Joined: Apr. 12 2008
From: UK

RE: Japanese Seafood (in reply to constructordeguitarras)

Just a quick one. I once had a good opportunity to play one of my guitars before and after it was played in a concert. What a difference an hour of playing makes! Although the guitar then reverts back once it hasn't been played for a few hours.

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REPORT THIS POST AS INAPPROPRIATE | Date Jul. 28 2015 13:54:11

crooksj5

Posts: 106
Joined: Jan. 7 2014

RE: Japanese Seafood (in reply to constructordeguitarras)

I have really noticed this as well with new instruments. Since the guitar reverts back to a tighter less lively sound after not being played for a while obviously something is happening to allow the vibrations to travel more freely when being played in... But I'm curious what that is: Is it changes in the soundboard, relaxing of the bracing and forces on the instrument or a combination of both.
I have been curious about this for a while too

I don't think it's magic
Or is it......

REPORT THIS POST AS INAPPROPRIATE | Date Jul. 31 2015 5:20:48

keith

Posts: 1108
Joined: Sep. 29 2009
From: Back in Boston

RE: Japanese Seafood (in reply to constructordeguitarras)

One school has peeing on soundboards to improve them; another promotes soaking in borax; another promotes toasting the wood and then there is the harvest during the full moon school. I can only imagine what will be next. It would be interesting to read if any serious scientific studies have been done.

REPORT THIS POST AS INAPPROPRIATE | Date Jul. 31 2015 16:38:52

constructordeguitarras

Posts: 1677
Joined: Jan. 29 2012
From: Seattle, Washington, USA

RE: Japanese Seafood (in reply to keith)

This all puzzles me, because great guitars are made without any of these tricks. And I doubt that one of these tricks by itself would ensure a great or even good guitar. It reminds me of people wanting to lose weight without doing anything other than taking a pill.

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Ethan Deutsch
www.edluthier.com
www.facebook.com/ethandeutschguitars
www.youtube.com/marioamayaflamenco
I always have flamenco guitars available for sale.

REPORT THIS POST AS INAPPROPRIATE | Date Jul. 31 2015 17:11:44

estebanana

Posts: 9354
Joined: Oct. 16 2009

RE: Japanese Seafood (in reply to constructordeguitarras)

One of the problems with evaluating these properties is it boils down to 'he said - she said' logic.

People believe what they want to believe. There's no empirical proof that instruments improve, yet we all know they somehow get better. To compare or share ideas sets up the problem that one maker thinks one way and another thinks another way. There is no scientific proof one way or another, and if there was, someone would say I don't believe in the science.

Talking about the way guitars play in is like talking about religion, it's more a belief system more than a factual thing you can chart very accurately by an empirical method. Part of this is what does constitute a well playing in instrument? Everyone has a different opinion.

One thing is profound however, baking tops has been market proven to make them more resistant to climactic changes and they are more stable. Whether or not an accelerated drying process will adversely effect a guitar top sound wise is unproven both by direct observation over a long period of time and empirically by scientific analysis of old tops with a control of non baked tops.

To state anything else is just opinion and pure speculation. But opinion and pure speculation are what makes the guitar world go around.

The real question is does baking a top make it any different that top that has been sitting around for 25 years? I just hand planed a top that was set up top dry in 1992. It seems much more "mature" than the other top sitting next to it at 4 years of drying. How do we really know that baking a top is damaging to a piece of wood if the baked top and the 25 years dried selection exhibit the same feel of maturity?

I think this is all builders voo-doo, opinion, speculation and that no body really knows. Dry woods are essential for making guitars and until there is hard empirical fact that baking the wood is a problem I see no reason to think it is. Baked tops have been used in the guitars of major brands like Martin and Taylor for years without any backlash in the buying or dealer community. The market place so far has shown there are no problems with top degradation.

How many more years will it take to be sure? Five, ten, fifty, never? There is no standard to test by.

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REPORT THIS POST AS INAPPROPRIATE | Date Aug. 1 2015 2:34:56