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发表于 2015-3-21 14:06:13
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SUHR 官网:
烤了以后,影响木头稳定性的“不纯粹”的地方就没有了,颜色更深看起来更vintage, 声音紧凑了并保留了枫木在中频段自然的温暖(对,你没看错,是中频,温暖,难道枫木不是为了让高频更佳透亮???!!!亮瞎,颠覆三观!), 更佳稳定的烤枫木更适合到处旅行的乐手。
(原文:Roasted Maple necks are cut from Maple wood blanks that are "baked" in high-tech ovens. This process removes moisture and all kinds of other organic "impurities" that affect the stability of the wood and make it much more rigid while adding a deep and warm amber color for a natural vintage look. The sound is tight and punchy while still retaining the natural warmth of Maple in the midrange. Roasted Maple is highly recommended for touring musicians who value neck stability while traveling. )
音乐人牌电吉他官网:
(1)增加温度和湿度变化下的稳定性(Adds dimensional stability and resistance to temperature and humidity changes)
(2)增加抗形变能力(Increases resistance to warping)
(3)降低密度的同时保持了硬度(Reduces density while maintaining stiffness for a lighter neck with sufficient strength)
(4)得到的湿度更佳象长期自然风干的木头(Yields a microstructure similar to naturally aged woods with lower moisture content)
(5)共鸣更好(More resonance and less damping)
(6)不需要化学处理(Eliminates the need for hazardous chemical treatments)
(7)和没有烤过的相比,震动测试表明烤过的表现的声音更佳清晰,以及拥有更强的原音(原音是相对于泛音的一个概念)(Vibrational testing indicates that roasted maple exhibits clearer tone with a stronger fundamental than untreated maple samples)。
结论就是,如果枫木本身足够的好,自然风干的年限十足,个体强度硬度共振都好的话,那才叫真的好。当然这个比较困难,有点理想状态,很少有品牌能够没把琴都这个标准选材的,这么干的话产量怎么都上不去的。个人目前只见到过两个,一个James Tyler, 一个Vinetto。
如果枫木自身有点结构缺陷,尤其长得漂亮的,结构更加不稳定,那么没关系,烤一烤就变好,这样的话鸟眼,虎纹水波琴颈也都可以上了。
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