Latest Guthrie Govan Charvel News...

[stratotone]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

That was torrefying!

 

[johnnyjellybean]

Is baking Maple only for aesthetics?

Stability is the theory...

Steve

Interesting... Haven't experienced or heard about stability issues with Maple before.

While maple is known to be quite stable, the baking process stabilizes it even more. So, in the event where one might be traveling with their guitar through different climate changes, the neck stays more stable....instead of needing a truss rod tweak from time to time. In fact, many say it's doesn't move at all for the most part. Also, some believe there is a slight tonal change. With the complete absence of moisture, the neck is able to "ring" more....better transfer of vibrations and so forth.

That's a lot of bull since the wood will re-absorb moisture unless it is completely sealed. Gibson was the 1st company to cook maple and
did it to get it to look like mahogany and nothing more. It was at the time they had been busted by the ATF and had no rosewood. Purely aesthetic

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

Total marketing ploy to charge more........ BS all the same. There is no "locking moisture content" when it comes to wood. You can have dry charcoal or wet charcoal. ..... what does that tell you??

 

[johnnyjellybean]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

 

[joepete77]

I have to say that with my tastes in guitars I prefer the Charvels that gg has been seen with lately over his suhr sig models.

 

[duodecim]

Well, I'm bypassing the baked maple and waiting for either smoked or my all-time favorite, fried.

Would this be before or after whispering to it?

 

[nevusofota]

I like the looks of a very light maple neck over a darker "baked" neck anyway.

Also, GG states that they couldn't agree on a "working" relationship. This would imply (at least to me) money changing hands somewhere, or lack of. Not to read into it and start even more rumours but it sounds like GG wanted an amount of funds from Suhr and they couldn't agree on the monetary aspect of the "working" relationship; or Charvel wooed him with the green stuff since "no company has ever paid me (GG) so much as a penny to use their guitars/amps/strings/pedals/whatever". As a businessman, I wouldn't be proud of this statment. If he really hasn't been payed yet by a company than he better get on the ball. This is his career and the demand for him to endorse a company me be short lived. Even with him downplaying the financial angle, it ALWAYS comes down to money.
With that said, if I was GG I would whore myself out and rock a Bugera if I was going to get a paycheck in the end . Then I would send out a press release or write in my blog about how great the company is and that I could play any amp I wanted but chose the Bugera.

 

[petethorn]

The roasted thing is no b.s, they've been doing it for ages to wood used for many purposes. Not just instruments. It definitely makes wood more stable.

 

[petethorn]

Hmm.to each his own, but no one is going to get rich off an endorsement. You are best served (and so is everyone else) by using the absolute best gear you can, and endorsing it because it is truly great.

People can sense/smell when others are just doing it for the $$$. Or the free gear. Of whatever. You guys know what I'm talking about. It just doesn't ring true when someone's using the gear for the wrong reasons (or pretending to).

What Guthrie says is true, both about the quality of suhr products and about why they've parted ways. It's just business.

I like the looks of a very light maple neck over a darker "baked" neck anyway.

Also, GG states that they couldn't agree on a "working" relationship. This would imply (at least to me) money changing hands somewhere, or lack of. Not to read into it and start even more rumours but it sounds like GG wanted an amount of funds from Suhr and they couldn't agree on the monetary aspect of the "working" relationship; or Charvel wooed him with the green stuff since "no company has ever paid me (GG) so much as a penny to use their guitars/amps/strings/pedals/whatever". As a businessman, I wouldn't be proud of this statment. If he really hasn't been payed yet by a company than he better get on the ball. This is his career and the demand for him to endorse a company me be short lived. Even with him downplaying the financial angle, it ALWAYS comes down to money.
With that said, if I was GG I would whore myself out and rock a Bugera if I was going to get a paycheck in the end . Then I would send out a press release or write in my blog about how great the company is and that I could play any amp I wanted but chose the Bugera.

 

[petethorn]

BTW I won't even demo something if I don't really dig it- I tell the companies up front, if I don't feel that I can get truly great sounds out of their gear, then I won't demo it, because I have a good reputation as a vid demo guy, and saying "hey check this out, it's great" if I don't really think so, I'd just be shooting myself in the foot, people could smell the bullshit a mile away.

Your word is important- if you get behind something, you better mean it 100%

It's why Guthrie is being very cautious about how he approaches this Charvel situation, I'm sure. Best to
not run into anything. Suhr is a HARD act to follow.

 

[jcj]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

 

[johnnyjellybean]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

I am a tool but at least I have the credentials to prove it haha

 

[jcj]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

I am a tool and have the credentials to prove it

Agreed...I've heard you play (in person)...if that's what it takes to get into the Canadian hall of fame, I'm not impressed...

 

[johnnyjellybean]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

I am a tool and have the credentials to prove it

Agreed...I've heard you play...if that's what it takes to get into the Canadian hall of fame, I'm not impressed...

Well at least I'm playing out.. judging by your post count, the only playing your doing is in front of your computer and the only panties you've been snatching are your momma's

 

[jcj]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

I am a tool and have the credentials to prove it

Agreed...I've heard you play...if that's what it takes to get into the Canadian hall of fame, I'm not impressed...

Well at least I'm playing out.. judging by your post count, the only playing your doing is in front of your computer and the only panties you've been snatching are your momma's

Yeah man....you're right...no way I could ever aspire to your skills...as a matter of fact, I only play for fun....no Juno awards, for me....

Here's the deal....you're letting your mouth outrun your ass (and your skills)...

I'll be sure to say hello, next time you're demoing....hell...I might even snatch your panties...you know....like my Momma's

 

[johnnyjellybean]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

I am a tool and have the credentials to prove it

Agreed...I've heard you play...if that's what it takes to get into the Canadian hall of fame, I'm not impressed...

Well at least I'm playing out.. judging by your post count, the only playing your doing is in front of your computer and the only panties you've been snatching are your momma's

Yeah man....you're right...no way I could ever aspire to your skills...as a matter of fact, I only play for fun....no Juno awards, for me....

Here's the deal....you're letting your mouth outrun your ass (and your skills)...

I'll be sure to say hello, next time you're demoing....hell...I might even snatch your panties...you know....like my Momma's

Never said I had skills, but what ever I have is musical at least . Not a bunch of taps and sweeps. Yah you have technique but you wouldn't know a melody if it hit you in the face. Yah your Camerons sound good in the basment on your iphone...... keep up the good work at your dayjob and maybe you can buy another and be sure to stop by and get a nice "hello" back anytime asshole

 

[johnnyjellybean]

The roasted thing is no b.s, they've been doing it for ages to wood used for many purposes. Not just instruments. It definitely makes wood more stable.

Kiln drying is what they have been doing and yes, it helps stability in that the wood doesn't have the ability to move while it is being quickly dried. Wood has a pretty good "memory" and will keep the shape it's dried at. "Roasting" or cooking the wood until it turns color does not provide any more stability than kiln drying (which is maybe what you call roasting)

 

[jcj]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

More bull...... by the time they get the already dry maple and "cook " it, there is absolutely no sap left in it. worth talking about. And.....the sap comes only in the spring and is on the very outer layers and you can be sure is harvested. Hey. I'm from Quebec I know a bit about maple syrop!!

Except, of course, how to spell syrup

BTW- while I'm being blunt, your signature makes you look like a tool

....and yes, I'm aware I'm an asshole

I am a tool and have the credentials to prove it

Agreed...I've heard you play...if that's what it takes to get into the Canadian hall of fame, I'm not impressed...

Well at least I'm playing out.. judging by your post count, the only playing your doing is in front of your computer and the only panties you've been snatching are your momma's

Yeah man....you're right...no way I could ever aspire to your skills...as a matter of fact, I only play for fun....no Juno awards, for me....

Here's the deal....you're letting your mouth outrun your ass (and your skills)...

I'll be sure to say hello, next time you're demoing....hell...I might even snatch your panties...you know....like my Momma's

Never said I had skills, but what ever I have is musical at least . Not a bunch of taps and sweeps. Yah you have technique but you wouldn't know a melody if it hit you in the face. Yah your Camerons sound good in the basment on your iphone...... keep up the good work at your dayjob and maybe you can buy another and be sure to stop by and get a nice "hello" back anytime asshole

I'll most assuredly come by, and say hello

 

[Suhr]

According to Charvel, it "locks" the moisture content at about 15% and won't dry out any further, nor will it absorb any more moisture. This theoretically has something to do with what the baking process does to the cellular structure of the wood. Not sure how true that is, but its what they claim.

There seems to be a number of theories about what it does including the assertion that it causes the carmelization of sugars/sap which somehow makes it more stable and slows the moisture exchange.

An interesting article: http://www.torrefactionplus.ca/home.php

That was torrefying!

We are doing torrefied wood with the people who have a patent on the process.
We send them our wood as well.
It isn't all the same done by other companies.
What we do is not bullshit either! With our Neck blanks we can wet one side of the blank and 2 days later it hasn't moved at all. Do the same thing to a piece of nice tight well aged 1/4 Swn and it will backbow away from the watered side. It really should not be underestimated, I would never ever touch it if I thought it was snake oil.
I also find it equalizes the tap tone of the blank puts it it to a range that I prefer the tone of. There is much less variance in the tonal properties after they are treated.
The wood is more dimensionally stable. If it does get wet it is like water falling in to a carbon fiber honeycomb structure instead of a sponge.
Of course most of my personal guitars are not treated and it doesn't bother me one bit. It is true though that the Roasted we do seem not to need the seasonal adjustments nearly as much as any other piece. In fact I have a no truss rod neck done from this wood and over 5 years it has remained in perfect playing condition.
Not a sales pitch, just an option and another choice.

We don't just overheat the wood in a Kiln, roast it, and that wouldn't work anyway, it would just split and wouldn't be the same color all the way through the piece

This is Exactly what we are doing with our wood, I cant vouch where others are getting it...

The technology consists of heating the wood at a very high temperature (from 190 to 240°C), in a torrefaction kiln (autoclave) at controlled atmosphere and low in oxygen. The length of the process, as well as the temperature degree sustained during a determined period, depends on the torrefied specie and the desired colour.

This technology requires a pre-drying process using conventional kiln driers, to lower the moisture level between 6% and 10%. After that, the torrefaction kiln lowers the moisture level to 0%.