[CAUT] Key leveling

[Don Mannino]

Jim,
 
Good idea about the touch weight - but . . . 
 
The sensors required to accurately measure touch weight resistance are
very expensive.  You and I can change weights and watch to see which one
moves the keys, but the machines have to have super precise sensors on
the tip to measure the resistance.
 
It can be done reasonably well in a factory situation where the volume
justifies the costs, but it's my guess that it would quadruple the price
of this rig to add a touch weight sensor!
 
I agree with others - this is a nifty setup, but kind of overkill.
Kawai uses a laser sensor to do a similar thing in the factory, and it
prints out a paper tape showing which punchings to put under each key.
Then the action is pounded by machine for a while, and guess what?  
 
- Technicians redo the leveling the old fashioned way.
 
:-)
 
Don
 
  _____  

From: caut-bounces at ptg.org [mailto:caut-bounces at ptg.org] On Behalf Of
Jim Busby
Sent: Monday, June 30, 2008 4:25 PM
To: College and University Technicians
Subject: [CAUT] Key leveling



 

From: Jim Busby 
Sent: Monday, June 30, 2008 3:25 PM
To: 'College and University Technicians'
Subject: FW: QuicKey Leveler

 

List,

 

Those of you at the convention saw this new tool. I told the fellow that
after leveling with this device if you could add a weight and accurately
measure dip that this would be, IMO, even more valuable than the key
leveling aspect. What do you think? I like to see new/different ideas.

 

Simply put for those who weren't there, this device sets up and measures
key height by contacting each key and then a computer tells you to put
in whatever punching is needed for a "one pass" key leveling job. That's
how I understood it anyway. It seems like a consistent weight carrying
the probe to the bottom of the key dip is the next logical step. 

 

IMO this tool is pricy for just leveling. Add dip, maybe I'd consider
it. Figure out how to lay perfect dip and aftertouch... well, I'm even
more interested! Until then I'll do it the old fashioned way.

 

Jim Busby BYU

 

 

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