Rib Crowned Hamburgs ?

[Ric Brekne]

David

As Ron reminded, and has others have stated many times before Rib 
crowning are not mutually exclusive, and in this case obviously both are 
present. To what degree is another matter. They just dont use the method 
of drying the panel to very low EMC's to get there, opting instead for 
pressing in a caul with a greater curve then that found on the ribs.

In any case my opinion of their tone quality of course remains 
unchanged, and I fail to see why it should be affected.  I simply 
reported to the list my observations for everyones own edifications.  I 
do this all the time, and most often it seems manufacturers are drying 
out to very low EMC's to gain whatever compression levels they want. 
Seemed only fair to, in the same spirit of curiousity and non-biased 
interest, report this experience as well.

On a side, they confirmed what John Patton said to me a couple years 
back, that in New York they dry to 5 - 5.5 % EMC before ribbing. 
Otherwise they follow similar methods.

Cheers
RicB

-------------------------

Now that you know they are rib crowned and not compression crowned, has
that changed you opinion of their tone quality?

David Love
davidlovepianos@comcast.net <mailto:davidlovepianos@comcast.net>