Bill-

In fact, some of the string makers are well aware of the stiffness factor; and have been trying to cope with it, and are coming up with increasingly flexible bass (where of course it matters most) strings. I have recently been able to go to an all gut "Pistoy" of Dan Larson for the 8th course fundamental of my Renaissance lute. About 63 cm, nominal G tenor, A=415, about 1.74 mm diameter string. Very flexible, no problems at all tying it around on the bridge, unlike so many previous attempts with gut or gut substitute strings of this thickness. And it sounds fabulous. With a 9 or 10 course lute of the right size and of this quality in string and instrument I would have no hesitation going down to the low C fundamental. I believe Mimmo Peruffo has also been trying to tame the elephant.

Dan

On 11/30/2012 10:30 AM, William Samson wrote:
    Looking at all the discussion we've been having about gut strings - to
    load, or not to load, to wind or not to wind, to twist or not to twist
    . . . - one thing that hasn't come up for a while is how different
    modern gut seems to be from the old stuff.

    When you look at old pictures showing gut being used to string a lute,
    or the loose ends of gut hanging from a pegbox, it's clear that it was
    much softer stuff than the wire-like gut we have today.  For a start it
    came in hanks.  Try tying modern gut in a hank and it would look like
    crap when you unravel it - kinked, cracked, opaque . . .  I have no
    knowledge of the differences between the manufacturing process for
    modern gut and that used long ago, but it must have been quite
    different.

    What difference would stiffness make?  One possible difference is
    inharmonicity - the tendency of harmonics to be sharper in stiffer
    strings.  This is something that piano tuners have to allow for
    routinely - because of the stiff wire strings.  That's just a guess,
    though, and we won't know for sure until somebody makes old-style soft
    gut and performs a comparison.  I'd have thought this would be a fairly
    straightforward thing for gut makers to do.  Maybe somebody has already
    done it?

    Bill

    --


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