Dave, You are right, as to more contemporary pianos. On older instruments, such as those referenced below, the temperature, humidity, and related issues take on greater importance. The Brinsmead book I referred to earlier speaks to these issues. Best. Horace >> Date: Thu, 17 Apr 1997 22:20:42 -0400 (EDT) >> From: Gilreath@aol.com >> Subject: Re: Chickering tone >> To: pianotech@byu.edu >> Reply-to: pianotech@byu.edu > >Well I'm not sure but if A442 is about 8 cents sharp then A435 >is about -20 cents to A440. I doubt that the temperature is >going to have that much to do with it. > >David ilvedson, RPT >Pacifica, CA > >> In a message dated 97-04-17 19:13:28 EDT, you write: >> >> << Remember that this piano was designed for a maximum of A=435. Going >> higher >> than that will, at the very least, change the balance of the tone, with a >> possibility of some structural damage. >> >> >> Horace, >> >> Maybe I'm wrong on this and someone can correct me, but I seem to remember >> reading somewhere in the journal that A 435 was at about 59 degrees F >>while A >> 440 os measured at 72 degrees F. This change in temp makes them about the >> same. Perhaps someone with a much better memory than mine can remember >>which >> issue this was brought up in. >> >> BTW, I personally enjoy that "old" Chickering sound and even the ones from >> the late 1800's (since, as you mentioned, it is a different sound). That's >> one of the things that I think is of great importance, and is often >> overlooked, when people try to give an "authentic period" performance >>just by >> retuning to a different temperament. >> >> Allan >> >> Allan L. Gilreath, RPT >> Gilreath Piano & Organ Co. >> Berry College >> Gilreath@aol.com >> Calhoun, GA USA >> >> Horace Greeley hgreeley@leland.stanford.edu "Always forgive your enemies, nothing annoys them so much. - Oscar Wilde LiNCS voice: 725-4627 Stanford University fax: 725-9942
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