
SoooRad
Well-known member
There isn't much I care for less than someone trying to turn art into science.
There isn't much I care for less than someone trying to turn art into science.
I told you already. You aren't listening.So break it down. What’s the correlation of tone wood and magnetic resonance and induction?
That's actually a point that doesn't get made enough on the forum. The little details we stress so much on the forum don't always make as large of an impact on the overall tone as we wish.The logic already got explained to you in previous posts. If you don't buy it? That's totally fine.
i'm actually not really a hardcore tonewood believer or disbeliever, your argument is just a "I can't see the forest for the trees so that means it doesn't exist" and it's physically making my IQ lower
I told you already. You aren't listening.
It is the frequency response of the string vibrating in the field.
That's actually a point that doesn't get made enough on the forum. The little details we stress so much on the forum don't always make as large of an impact on the overall tone as we wish.
Does the wood make a difference on the overall resonance of a guitar? Yes. Are you going to notice it once you run it through 40ft of cabling, a dozen pedals, a high gain amp and a cab? No. You've processed the nuance out of the signal. At that point, the only thing the crowd will notice between a Strat and a V is "That one's pointy!"
Expound. How does wood translate into a magnetic signal? Get there!!!!I told you already. You aren't listening.
It is the frequency response of the string vibrating in the field.
Yup me to. I go for a Duncan distortion, custom or emg81 on my guitars. Nothing fancy. I also prefer ceramic magnets as well, they seem to have better attack with high gain.I agree. I haven't dug super deep into the pickup rabbit hole, but I've noticed this as well. I've had Bare Knuckles, EMGS, Duncan, Dimarzio. BK's are good pickups but IMO not worth the hefty price tag. For some reason I don't get along with DiMarzio's don't know why but they just sound off to me. I find if I need to change pickups I've basically settled on a Duncan SH5 Custom or an EMG 81. Call me basic, but it works for me. I've also noticed that I tend to favor ceramic pickups vs alnico pickups.
If you ever get a chance to try the original 58/15 pickups that came out in 2015, but discontinued shortly after, definitely give them a go: clear, balanced and super versatile.I just ordered a JB/Jazz combo for my S2 Mcarty single cut. I don’t hate the 58/15 set but they are a little bright overall.
Now electric guitars don't resonate strummed acoustically? You're too much manAcoustic instruments and acoustic resonance. Not electrical/magnetic.
What’s the equation to covert wood grain to Gauss again?
Like Valve already explained, the string's vibrational pattern is largely determined by the wood's inherent hardness/density/and moisture content (oily woods dampen high end). Hardware (bridge and nut material, etc) adds to this as well. Also consider the neck joint as bolt on, glue in and neck throughs all have distinct attack and bloom characteristics. Add all this up and the resulting recipe has a huge effect on string vibration, completely separate from just the pitch itself. The pickup hears that, adds it's own influence which is further shaped by the player's touch and pick itself.
Come on man, I didn’t say that and that’s out of context. Electric vs. Acoustic resonance are totally different. That’s just muddying up the water.Now electric guitars don't resonate strummed acoustically? You're too much man
The first PAFs were trying to capture the tone of the P90 pickup that Gibson was already using.
Expound. How does wood translate into a magnetic signal? Get there!!!!
Copper wire,plastic,magnets =
There are many methods for smoking a good brisket.It's all down to the chef.
Id gladly pay 250 for another one of these puppiesView attachment 400918
Can sound glorious, can sound like crap, or somewhere in between.
What do you put in your roux when you make gumbo?
It's all down to the chef.