Ronsen Bacon felt

[David Andersen]

On Feb 2, 2007, at 1:27 AM, David Love wrote:
In response to David A’s question, the Ronsen Bacon hammer will not  
likely produce the “pop” you are seeking—at least not on the pianos  
you are working with.  On a soundboard designed with a very light  
string and rib scale you could get that kind of pop out this hammer.   
On a more traditional style SB assembly you won’t, at least not  
without some juicing which somewhat defeats the purpose of using that  
hammer to begin with.   As someone who targets a warmer, somewhat  
darker sound as my default setting, the hammer generally is a good  
choice for my needs.  The somewhat firmer Ronsen Wurzen accomplishes  
what I want with slightly heavier assemblies, scale tensions or when  
I need a bit more projection.  Occasionally, a firmer hammer than  
that might be called for on a heavy assembly with a high tension  
scale (such as a concert instrument) or in a large hall where the  
attack needs to be even sharper.  In those cases I’m inclined to  
choose the Abel Select or Renner depending on the piano.  I don’t  
believe in a one hammer fits all approach.  I prefer to choose the  
hammer which most closely achieves my target with the least amount of  
manipulation.  That is not going to be the same hammer for every  
application.  The dictates of the venue which outline the tonal  
target combined with the particulars of each soundboard and string  
scale will determine selection.

Thank you, David. I appreciate your excellence in your craft, your  
clarity, and your gift for writing.  You'd make a great teacher.  
Thanks for your time and energy.

At the Atelier concerts, I'm trying to get a balance between the tone  
parameters of the instrument and the beauty of the recording; I'm on  
a search for the ideal (to me) recorded piano sound. Stay tuned.

David Andersen

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