Why NOT to polish bass strings.......

[stuka at mindspring.com]

At least a large part of the reason bass guitar strings go out so fast is because of the constant direct contact with our fingers, especially after we been eatin' greasy-fried chickin...the oil, dirt, etc., on our grubby little paws corrodes and dirtifies those strings right quick.  I've seen at least one writer reconnend that piano techs *never* touch strings with bare hands for this reason, saying they will corrode on the places touched within the week -- which makes a lot of sense especially where copper, which corrodes when you just look at it, is concerned.

Cheers,

Matt


-----Original Message-----
>From: Stéphane Collin <collin.s at skynet.be>
>Sent: Jun 28, 2007 4:57 PM
>To: stuka at mindspring.com, Pianotech List <pianotech at ptg.org>
>Subject: Re: Why NOT to polish bass strings.......
>
>Hi Matt.
>
>Nice to read your comment.
>Also, you raise a point of importance, methink : the difference in tension 
>between bass guitar strings and piano strings.  About how this difference 
>comes in play, I only can guess, but what is sure, is that bass guitar 
>strings are very bright from time 0 (new) to begin with (and then quickly go 
>duller), while piano bass strings breathe only after some tunings and some 
>days stretching (and they last longer).
>
>Best regards.
>
>Stéphane Collin.
>
>p.s. : I must one day try this boiling procedure, see what happens.
>
>
>----- Original Message ----- 
>From: <stuka at mindspring.com>
>To: "Pianotech List" <pianotech at ptg.org>
>Sent: Thursday, June 28, 2007 10:36 PM
>Subject: Re: Why NOT to polish bass strings.......
>
>
>The method for boiling bass guitar strings: in a large-diameter pot or 
>skillet of depth enough to cover all strings, bring enough water to cover 
>the strings plus at least a couple of inches extra to a rolling boil, coil 
>stings into the pot, let boil for 5-10 minutes or so after rolling boil 
>resumes.  Longer doesn't seem to hurt.  I'm guessing that thicker piano bass 
>strings might respond to longer boiling times, some experimentation might be 
>necessary.
>
>