Quote:
Originally Posted by Arnold Schnitzer
Ken, I'm not comfortable talking numbers on something I worked on 10-11 years ago. I have personal preferences for the tap tones I get from a bass top, combined with ideas about general thicknesses, but every instrument is going to be a bit different. I don't want to encourage someone to use my numbers as a rule, nor do I wish to totally give away the recipe for my "secret sauce".  |
"secret sauce"? Is it spicy or mild?
