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J.DiLisio's Achievements


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  1. I find it helpful to think about bracing when I start any job with a sharp tool. Usually it takes a little experimentation to find the right hand or body position that will allow for maximum control and minimum slippage. For bigger jobs it might be bracing my hip or elbow on the workbench. For detailed work it might be bracing my hands against each other or the piece. It's never really just free hand.
  2. Maybe try it without the lime to rule out the other ingredients?
  3. I like how the tight grain gives the belly a velvety feel. Is the baroque fingerboard fitted extremely close to the arching or is that just a trick of the camera?
  4. I just planed down and bent a bunch of basswood this morning for linings. Based on it's stiffness and light weight it seems like an ideal alternative to the usual.
  5. My second attempt at a Cremonese style saddle and this time I made the angled cuts to keep it from sliding down
  6. I tried this on an instrument and it turned out more shrill sounding than I would have liked. I got the impression it might be helpful if you're working with a soft piece of spruce and wanted to harden/strengthen it.
  7. There's a video floating around of Burgess bending ribs using much more force than you would think necessary. Clamp that iron down and give it a try. I can attest to having much less cracking using this method.
  8. I can pull all my weight against it no problem.
  9. I use this one too. It's cheap but solid and works fine for violin/viola/uke,. not sure if it's tall enough for cello ribs.
  10. The antiquing on this one looks more natural than the previous violin,. also the varnish looks more transparent. Is it the same recipe?
  11. I believe ritardando is the acceptable term. I’ve had good results with gypsum as well. The benefit over plaster of paris is that there is no slaking or preparation involved. I’ve since moved on to using a thin casein sealer. I find that to be easier to apply and it allows you to oxidize the color further after sealing.
  12. I actually fried a few up this past week and they tasted just like peanuts. Not bad at all really.
  13. I had a surprise guest show up while carving out ff’s on the porch today. For those unfamiliar, this is a cicada that appears every 17 years on the east coast of the US. They aerate the lawn, make a lot of noise, and provide a tasty feast for the local wildlife.
  14. How hefty are we talking? It looks like the Tuscan Strad gets up to 3.1mm in the belly. Perhaps untouched? With gut strings that might be the closest we get to an original sounding Strad. I'm not sure but it may have gut on these recordings..
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