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<DIV><FONT size=3> Hi Dave</FONT></DIV>
<DIV><FONT size=3> Yes they are pared some <STRONG>but not as
much</STRONG> as the originals and the material in the pare
is thicker than it looks in the picture.. The ribs are also White spruc=
e
& are taller than wide & stiffer than the original
sugar pine. </FONT></DIV>
<DIV><FONT size=3> I use what I call a variable radius
approach to crowning as do others. Meaning increased radius as the ribs get
shorter. You know this I think.</FONT></DIV>
<DIV><FONT size=3> Keep in mind that a tight grain tongue=
&
grooveSitka board which I use & white or sitka ribs
are intrincsically stiffer materials than the eastern spruce &=
;
sugar pine combination that was customarily used in Stwy & Mason
pianos .</FONT><FONT size=3> In conjunction with a fairly thick =
Sitka
spruce board (.350) & without much thinning in the top area it will be
plenty stiff I assure you.</FONT></DIV>
<DIV><FONT size=3> I mean after all how stiff is stiff enough? =
That's
always the question.This board will be 100% stiffer than it was & crown
longevity</FONT></DIV>
<DIV><FONT size=3> The ribs have a radius from 55 f=
t in
the bottom graduating in to 25 in the top. Adding the fish & shortening =
up
the Treble ribs & removing some soundboard area has mad=
e
the treble area way stiffer & should help the overall impedance
characteristics & improve tone. </FONT></DIV>
<DIV><FONT size=3> That's the idea as I understand
it</FONT></DIV>
<DIV><FONT size=3> I dry to 5.5 %To 6% in general am happy wi=
th
this small amount of compression. If it goes to a drier climate i.e. Nevada =
then
5% makes me feel better.</FONT></DIV>
<DIV><FONT size=3> Regards</FONT></DIV>
<DIV><FONT size=3> Dale Erwin</FONT></DIV>
<BLOCKQUOTE
style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: blue 2px solid"><=
FONT
style="BACKGROUND-COLOR: transparent" face=Arial color=#000000
size=2>Dale:<BR><BR>I notice on the ribs that the scalloping of the ribs=
seems
traditional<BR>in its approach which is a fairly severe downward cut at th=
e
beginning<BR>of the scallop so that the ends of the ribs thin fairly
quickly. To<BR>what degree are you compression versus rib crowing an=
d
does that style<BR>of scalloping not weaken the rib at a point at which it=
needs to bear a<BR>significant portion of the load?<BR><BR>David
Love<BR>davidlovepianos@comcast.net <BR></FONT></BLOCKQUOTE></DIV>
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