steinway shank question

[David ilvedson]

Ken,

I haven't had problems with squeeky knuckles since I began 
using micro-fine teflon powder.  Maybe my pianos don't get 
the use yours or others get?

David Ilvedson, RPT



Date sent:      	Fri, 03 Dec 1999 16:42:31 -0500
From:           	Kenneth Sloane <kenneth.sloane@oberlin.edu>
Subject:        	Re: steinway shank question
To:             	caut@ptg.org
Send reply to:  	caut@ptg.org

> To All- I think Charles means to say knuckle moulding as opposed to hammer
> moulding in the first paragraph of his reply to John. I would add, also,
> that the Hamburg shanks seem to have more consistent friction levels in the
> action center but the NY knuckles are less "squeaky".
> 
> Ken Sloane, Oberlin Conservatory
> -------------------------------
> --On Fri, Dec 3, 1999 2:33 PM -0600 "Charles K. Ball"
> <ckball@mail.utexas.edu> wrote: 
> 
> > Dear John,
> > 
> > Current NY (so called "improved" style) is a NYC factory produced 
> > shank, with a 17 mm knuckle set (measured from the center of the 
> > center pin to the center of the hammer moulding)
> > 
> > Current Hamburg shank has the same dimension, but is produced by Renner
> > 
> > pre-'84 is also produced at the NYC factory, but has a 15.5 mm knuckle set
> > 
> > The latter shank will require more counter weight in the key (or a 
> > helper spring on the rep), but permits a shallower dip and wider blow.
> > 
> > Charles
> > 
> > 
> >>Can someone tell me the difference between the 3 styles of shanks offered
> >>by steinway? The three are:
> >>
> >>current NY
> >>
> >>
> >>current Hamburg
> >>
> >>
> >>pre-'84 Hamburg
> >>
> >>
> >>I'm primarily concerned with the  difference between bewteen the 2 Hamburg
> >>shanks.
> >>
> >>Thanks, John Minor
> >>University of Illinois
> > 
> > Charles Ball, RPT
> > School of Music
> > University of Texas at Austin
> > ckball@mail.utexas.edu
> 
> 
> 


David Ilvedson, RPT
Pacifica, CA
ilvey@jps.net