ALL floating bridges look a bit strange.....
.....But then I suspect that you may have guessed my take on the evil bloody things......
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Get off my LAWN! "Grumpy Old Farts"
- Thread starter B-string
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ALL floating bridges look a bit strange.....
.....But then I suspect that you may have guessed my take on the evil bloody things......
Ahh. Floating bridges aren't easy to deal with. Just recently I had to replace a wood base on a Gretsch bridge because it wasn't fitting on the body and couldn't be sanded to fit.
Me too. I have a set of Rotosound black tapes that have been sitting for decades.
I think I'm old and set in my ways. I tried tape or flat wounds but I didn't like that I couldn't bend my notes or shake vibrato out of them. Is that a learned technique?
- Oct 22, 2015
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The two tapes I'm familiar with - D'Addario and La Bella - are super easy to bend for me. The Low Tension flats feel similar in the bendage department.
They aren't at all like rounds. Because flats are smooth, there's less to grip onto. Maybe it's just a matter of getting used to them and working on technique.
When I started playing, flats were the only option. You learn to make the most out of what you have. I even used Pyramid flats on some guitars. Thinner strings are easier for bending and vibrato.
I remember buying Fender flats in the 60's.
Half of my basses have TI Jazz Flats on them - wonderful strings. The other half have rounds - wonderful strings..........
When I first read this it read as
I remember the metal tape peeling off strings. I'd only change them as a last resort. Even then, I'd go to the music store and buy one string at a time. A whole set was too expensive.
I am super-jealous right about now.One of my bucket list meetups at NAMM. Rick Turner probably has as much or more to do with me building onboard preamps and music widgets in general as anyone out there, alive or otherwise.
Every feature I put into my first (and only) scratch-built bass that worked out really well, came from reading his column in Bass Player Magazine. I would love to shake the man's hand!
Passinwind
I know nothing.
- Dec 3, 2003
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Boy, am I glad you didn't misspell that!!
How can you be so sure?
The first bass I ever owned (a Burns semi-acoustic) had a set of Rotosound nylon tapewounds on it. Amazing tone. I was 15 when I got it.
I put Thomastik stainless rounds on the Harmony I took to college in '73. At my teacher's advice, I rotated two sets of dead, heavy-gauge La Bella flats on the P-bass I got to replace it...
...Right up until '77, when I finally worked up the courage to admit that I hate flats. Went to nickel rounds, and other than Chromes on a couple of project basses, I never looked back. Always been a round wound guy, even though there's something about the upper register that bothered me.
Just shy of 50 years to the day after I fell for the Burns with the tapes on it, I decided to try a custom set of La Bella black nylon tapes on my Dingwall. Just an impulse buy, because they became available (thanks, Jason).
Best sound I've ever had.
I wish I wasn't such a slow learner!
Rick's always been really nice whenever we spoke on the phone, or when visiting in his shop. Give Rick a call, I'm sure you two will have a great conversaton, together.
Last night I was quite hungry. I started watching some food videos. I don't know why but I haven't had roast lamb in probably 50 years. It was my grandmother's favorite.
Looks awefully good. I think that I'll find a leg-o-lamb to cook.
Looks awefully good. I think that I'll find a leg-o-lamb to cook.
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Ummmm........better quality wiring?
Passinwind
I know nothing.
- Dec 3, 2003
- 23,084
- 46,057
- Disclosures
- Designer/Toaster Tech @ Passinwind Electronics
We were "friends" on Farcebook (sic) back when I was still active there. Rick was one of the more interesting people I interacted with there, and seems genuinely interested in both teaching and learning new stuff.
- Oct 22, 2015
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That needed a trigger warning! Roast lamb is at the very top of my list of ways and means to blow out my cholesterol like a champion. Butter-browned parsnips and April asparagus complete my ascent into culinary Vahalla.
Closer to the mortal plane, on Monday made Moroccan-spiced lamb meatballs to enjoy with my dal tadka and naan.
Closer to the mortal plane, on Monday made Moroccan-spiced lamb meatballs to enjoy with my dal tadka and naan.
Once in a while shouldn't hurt but you have to mind getting addicted to rich dishes.
The Moroccan spiced lamb meatballs sound very tasty. Dogs also like small meat portions like that. Win-win. Speaking of cholesterol, doesn't dal tadka have a lot of ghee in it? The butter industry claims that their product doesn't raise cholesterol.
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