So, friends, what is that makes really old wood used in musical instruments sound better, richer, and more resonant? I have read dozens of articles over the years on this and they all offer different and most often conflicting theories and explanations.
It’s interesting to me because once wood has been sufficiently dried and seasoned it’s equilibrium moisture content does not vary a lot (people in America will probably disagree!) and so it can’t really be that, over centuries.
I’d be very interested to kick off a topic on this matter and hear what people know and have to say.
What know is that the spruce family is used for soundboards because it supports a very high velocity of sound and simultaneously has very high cross grain stiffness. Perhaps some long term change in wood characteristics at the molecular level increases velocity and/or stiffness?
In the vast world of violin making discussions, there are all sorts of wild and wonderful beliefs, including one quite interesting one that Strad. and Guarneri used alum to treat the wood, based on some microsampled examples and chemical analysis. Whether this is true I cannot say. and whether it makes any difference I also cannot say.
In our workshop we brush egg white (organic free range only ) on both sides of the board and I am sure this improves the tone - seems to stiffen at least a shallow surface layer even more.