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Kyle Lee

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  1. Selling following 2 items together for $1100 + international shipping cost from Korea Please send me a PM if anyone interested. Payment will be made through PayPal ( transaction fee might be charged) -------------------------------------------------------------------- 1. The Conservation, Restoration, and Repair of Stringed Instruments and Their Bows edited (by Tom Wilder) Excellent condition, 3 volumes, 1 CD-ROM. $850 2.The Manual of Violin Making (by Brian Derber). Good condition, 1 volume, with hard slip case. $250
  2. I felt the same way and now i'm modifying it to 7.5mm and I'll see how it looks like. thanks
  3. I'm so interested in using other wood like one-piece willow for the back!! only if I can sell this one haha... Anyway, for less stiffer plates, I don't know much how to do it other than making thinner plates and bass-bar but I'm kind of worried about wolf-tone which occurs more on cellos which have thin plates.
  4. Thanks for the advice~! yes, I was aware of that and wanted to make them as you mentioned but they(purflings and my hands) always won't listen to my instruction haha....
  5. It has been a long time since my last post but work is still going even though it's very slow.. 4 corners of belly 4 of back archings are also finished now I'm graduating the thickness of them and laying f-holes
  6. Yes! that was what I found out from lots of instruments. Thanks for pointing out!
  7. Since I'm also a student violin maker, maybe I can help a bit, not using the geometric help of circles. When I was making my first violin, the simple concept I was taught was that keeping the same edge-margin(from ribs) through all edge including corner is.. kinda boring. Rather It should be getting (very)slightly wider as it goes to the tip of the corner. It gradually widen outward, starting from the narrowest part of upper&lower bout and maintain its width across the edge of corner and decrease the same way at C-bout. However, it should be noticed that this difference is very subtle. Although I've never measured them the it seems to be only 0.5 ~ 1 mm, compared to the width of the margin of other parts. I attach an image to help explanation.. I don't know I explained okay but it's just a basic concept. But this concept and figures surely can be varied and as Davide Sora mentioned above, I always finish them and check with my own eyes how harmonious all 4 corners together are. I think it's important that they look aesthetically pleasing.
  8. when you said bevel, I guess you meant chamfer. It seems a bit thick?? hm... I though opposite,, normally the width of the chamfer (of cello) is around 2mm~3mm and I chose the minimum, 2mm. maybe it is the picture, like you said. I don't know anything about photograph. don't know how to get it without distortions
  9. Thanks! Yes, there must be distortion or exaggeration of the picture... Thickness of the pegbox wall is alreay 8mm ca. which is, as far as I know, within the standard measurement.
  10. Tranquil work for the silent year-end. first time managing cello-style pegbox, not easy but very interesting.. It appears that the lower parts of volute are too flat. I should make the scraper only for cello. by the way, Happy new year for all member of MN!
  11. I'm also using spirit varnish that I've learned from school. Following site offers some varnish recipes that I've never tried. http://www.makingtheviolin.com/Varnishing
  12. you're the best! I saw the article that Feuermann was loaned to her but I never thought to try to find her recording. what a laziness..
  13. Thanks. I try to keep the trace of gouge long and constant as much as possible(really tough compare to violin, though) because I was taught this way and I think it helps me to check whether I'm doing okay with the shape of arching even though it is just roughing-phase. someone says there's no need for that and just wanted to look decent to others.... well..
  14. Thanks for cheering me up and yes! the measurement of poster that says arching high of belly is 24.5mm and 26.6mm for the back. Even allowing for expected deformation, I'd rather not go beyond 28 for the belly and 27 for the back.
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