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Author Topic: interesting notes on tuning/intonation from monte allums  (Read 2459 times)

gwEm

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Quote from: AndyR
you wouldn't use the meat knife on crusty bread but, equally, the serrated knife and straight edge knife aren't going to go through raw meat as quickly

Ratrod

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Re: interesting notes on tuning/intonation from monte allums
« Reply #1 on: November 15, 2010, 11:31:40 AM »
This guy's pretty anal about iontonation, isn't he?

There's no such thing as perfect intonation all across the board. Even if you have a guitar with a compound fretboard, compensated custom nut, fanned frets, induvidually adjustable saddles etc. you still won't get perfect intonation if you don't apply exactly the right amount of pressure on the fretted string.

A little bit off key can give great depth to the music. Classical and jazz players often have non-adjustable bridges and seem to have little problems with intonation issues.

Ofcourse there are real intonation problems. But some go looking for it and if you look hard enough, you will find something.

About the locking string winding method, I hate it. It can make tuning up a nightmare because it creates a bump on the peg. It's also a hassle when you change strings, especially when you're in a hurry.

Try this: http://www.youtube.com/watch?v=zGLMy6DbpBc

BKP user since 2004: early 7K Blackguard 50

gwEm

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Re: interesting notes on tuning/intonation from monte allums
« Reply #2 on: November 15, 2010, 08:43:45 PM »
he is anal about it ;)

but theres some tips worth listening to i think. i intonate from the 2->14th fret and i can definitely hear a difference.
Quote from: AndyR
you wouldn't use the meat knife on crusty bread but, equally, the serrated knife and straight edge knife aren't going to go through raw meat as quickly