Yesterday I received my cake of Baker's original rosin.
It does indeed enhance the instrument's tonal qualities as much as the bow's response and grip.
The amazing quality though I found in the orchestra rehearsal today. It makes the most incredible pianissimo which still has a core in the tone using just the weight of the bow alone. If I wanted PPP with an airy sound, just moved the bow towards the fingerboard and used less hair.
When I received it I made an experiment with my two good bows.
I know that my Viorin make a more brilliant fuller sound than my Sartory. I first rosined the Sartory and tried it against the Voirin. Now the Sartory made the fuller more brilliant tone. Then I rosined the Voirin and tried them both. With the same Baker's rosin, now the Viorin came out on top.
The difference in tone and colors on the violin are also amazing. I tried it on my Vuillaume and it really sounded more brilliant and warm at the same time, qualities it always had, but now enhanced. On my second modern violin it did just the same.
I let some friends in the orchestra try it and they came out with the same result as mine.
I've tried most of the rosins that are out on the market, some more expensive than this and for me, from now on it's going to be just the Baker's.
This discussion has been archived and is no longer accepting responses.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.