Hi everyone
I have not posted in a while.
The other day I sent one of my completed A-5 mandolins to Sydney to a prospective buyer. This A-5 mandolin had a Red Spruce top and a Curly Maple back. Both top and back were graduated to pretty much standard specs. The finish was french polish. A lot of work and care went into the graduations. The tone bars were pared back as per the current conventions. He tried it out and gave me feedback that it was too dry for his taste.
I had an Ellis A-5 once with this tonal balance but it lacked the volume and projection in a jam setting. No doubt Tom has his preferred methods. The Pava A-5 I also had was like my A-5 mandolin, a bit dry but still a nice tone.
I am wondering if anyone else has had this and how they got it to sound 'wetter' with more sweetness and roundness.
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