My experience has made me a believer of Red Maple on the back for rich, full tone. It also seems that Red Maple may suffer some in the volume department due to its not being as hard as some other species of maple. If all things are equal w/plate craving etc. could you increase the volume w/rock maple(a hard maple) on the back and make up a little of the sweetness w/Red maple on the sides? How much do the sides contribute to the overall tone of a mandolin? thanks.
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