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finishing up a 16/5" viola grad questions

 
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kjb
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Joined: 06 Feb 2013
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PostPosted: Mon Mar 18, 2013 8:30 am    Post subject: finishing up a 16/5" viola grad questions Reply with quote

What are the recommended graduations for a viola, 16.5" ?

thanks for any help on this. k
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Michael Darnton
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PostPosted: Mon Mar 18, 2013 11:05 am    Post subject: Reply with quote

For me, the same as a violin.
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kjb
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PostPosted: Mon Mar 18, 2013 11:11 am    Post subject: Reply with quote

thanks
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violinarius
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PostPosted: Mon Mar 18, 2013 9:44 pm    Post subject: Reply with quote

In Sacconi's Book, I think he gives a viola top as being on average, about 0.1mm thicker, which is not very much.
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actonern
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PostPosted: Mon Mar 18, 2013 10:42 pm    Post subject: Reply with quote

Michael when you say "same as a violin,"

To be clear... your violin grads are Canon vs. Vioti, for example, looking on the thickish side?

Best regards,

E
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Michael Darnton
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PostPosted: Mon Mar 18, 2013 10:51 pm    Post subject: Reply with quote

I knew that question would come up. The answer is---what are you trying to accomplish?

Basically, a viola has no more string tension than a violin. So whatever you're tyring to accomplish, it will be like a violin. If you're trying to make a Cannone viola, then make it heavy. If you're trying to make a thin Stradish viola, make it thin. One size does not fit all.
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actonern
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PostPosted: Mon Mar 18, 2013 11:01 pm    Post subject: Reply with quote

"...The answer is---what are you trying to accomplish?..."

Indeed...

One of the frustrating things about violin making is the lag time between experiment and feedback...

Unlike the slider bars in photoshop, for example, where you can see in real time the difference between contrast settings, color saturation and other controls, violins are, thus far, "slider bar" proof.

So the learning curve is lengthy!

I'm still not clear, for example, what the general difference is in sound between thinly vs. thicker graduated plates. I have a sense that thicker is more demanding in terms of contact point on "the Kreisler highway" as my son's violin teacher calls the bowing area over the bridge. And that thicker plates have more "cushion" for hard bowing before the instrument chokes.

But thin? Never have gone there... don't know the advantages of that sound.

E
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John Masters
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Joined: 13 Mar 2013
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PostPosted: Wed Mar 20, 2013 1:06 pm    Post subject: Reply with quote

actonern wrote:
"...The answer is---what are you trying to accomplish?..."

Indeed...

One of the frustrating things about violin making is the lag time between experiment and feedback...

Unlike the slider bars in photoshop, for example, where you can see in real time the difference between contrast settings, color saturation and other controls, violins are, thus far, "slider bar" proof.

So the learning curve is lengthy!

I'm still not clear, for example, what the general difference is in sound between thinly vs. thicker graduated plates. I have a sense that thicker is more demanding in terms of contact point on "the Kreisler highway" as my son's violin teacher calls the bowing area over the bridge. And that thicker plates have more "cushion" for hard bowing before the instrument chokes.

But thin? Never have gone there... don't know the advantages of that sound.

E


I seem to have been most lucky selling violas. I find that the best M-5 tap tone is usually about a third lower than whatever you like for violin. For me, violin is an F viola perhaps a C. Lower than these give (for me) a bit less bite than I like. Then a slight taper toward the edges.
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Michael Darnton
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PostPosted: Wed Mar 20, 2013 1:09 pm    Post subject: Reply with quote

So if you measure this type of thing, does this give you grads about like a violin? I'm expecting it wil: a slightly larger instrument made thinner than a proportional up-size would indicate.
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jacobyfineviolins
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PostPosted: Wed Mar 20, 2013 2:21 pm    Post subject: Reply with quote

John, my notebook agrees with you on the M5. And Michael, at the most on a viola top, I am two tenths thicker than my violin tops.
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