Haha....lucky you :-) I also enjoy the advantage that I am not paying me to fool around with the strings on this basket-case... but I do have a garden with fresh rosemary, thyme, tomatoes, and okra and such -- and the presence of okra, any coon-ass will tell you, makes this a pot of bass string *gumbo* rather than just piddly-ole run-of-the-mill soup :-) I think I'll be leaving out the vinegar and using lemons for taste next time, though... Matt -----Original Message----- >From: J Patrick Draine <jpdraine at gmail.com> >Sent: Jun 29, 2007 2:22 PM >To: stuka at mindspring.com, Pianotech List <pianotech at ptg.org> >Subject: Re: Boiling/treating bass strings > >Jeez, totally unreal! Maybe I'm just spoiled, with a quality >stringmaker 19 miles from home. With perfect timing (rare I'll admit) >I've been able to go from "snap" at a customer's house to pulling the >shiny new duplicate up to pitch in about two hours! >You, on the other hand, have a steaming pot of bass string soup; just >add diced mushrooms, leeks, cabbage, etc.!! >Patrick > >On 6/29/07, stuka at mindspring.com <stuka at mindspring.com> wrote: >> Just boiled one of the unisons on the Frankenpiano, #G24, a triple-string unison. Boiled it in a big pot 12-14" in. dia or so, in about 3" of water.
This PTG archive page provided courtesy of Moy Piano Service, LLC