On Feb 2, 2007, at 1:27 AM, David Love wrote: In response to David A’s question, the Ronsen Bacon hammer will not likely produce the “pop” you are seeking—at least not on the pianos you are working with. On a soundboard designed with a very light string and rib scale you could get that kind of pop out this hammer. On a more traditional style SB assembly you won’t, at least not without some juicing which somewhat defeats the purpose of using that hammer to begin with. As someone who targets a warmer, somewhat darker sound as my default setting, the hammer generally is a good choice for my needs. The somewhat firmer Ronsen Wurzen accomplishes what I want with slightly heavier assemblies, scale tensions or when I need a bit more projection. Occasionally, a firmer hammer than that might be called for on a heavy assembly with a high tension scale (such as a concert instrument) or in a large hall where the attack needs to be even sharper. In those cases I’m inclined to choose the Abel Select or Renner depending on the piano. I don’t believe in a one hammer fits all approach. I prefer to choose the hammer which most closely achieves my target with the least amount of manipulation. That is not going to be the same hammer for every application. The dictates of the venue which outline the tonal target combined with the particulars of each soundboard and string scale will determine selection. Thank you, David. I appreciate your excellence in your craft, your clarity, and your gift for writing. You'd make a great teacher. Thanks for your time and energy. At the Atelier concerts, I'm trying to get a balance between the tone parameters of the instrument and the beauty of the recording; I'm on a search for the ideal (to me) recorded piano sound. Stay tuned. David Andersen -------------- next part -------------- An HTML attachment was scrubbed... URL: https://www.moypiano.com/ptg/pianotech.php/attachments/20070202/40b5df34/attachment.html
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