I've recently been made aware of a point of controversy in violin making regarding the choice of wood. Assuming very good quality of wood, well cared-for and properly stored, many feel that older is better, and will give the violin more of a head start in maturity of sound, etc. Others feel that as little as 7 years of proper seasoning is quite enough, that more may be less, and great age may actually sap the vigor from the wood, and believe that dendrochronological studies suggest that Strad and del Gesu typically used wood only 5-10 years old.
So, makers, what do you think? is this like a 'shoulder rest issue' of violin making?
This discussion has been archived and is no longer accepting responses.
Violinist.com is made possible by...
Discover the best of Violinist.com in these collections of editor Laurie Niles' exclusive interviews.