KVR Audio

AndrewSimon · Post by **AndrewSimon** » Wed Nov 10, 2004 5:35 am

Cool I like it.

Sounds very ....... hmm not sure..... live? real?

I got it!
Jammed with the right feel

Cool

opiadream · Post by **opiadream** » Wed Nov 10, 2004 5:43 am

gad
now I'm wondering how old my bass strings are
s'pose it's time for new pair..

any learned bass players care to explain a bit
the pros and cons of different types of strings?
flat-wound etc etc

Chickenman · Post by **Chickenman** » Wed Nov 10, 2004 6:00 am

Flats are duller (think cello)

Any1 wanna send me a bow?

Markleford · Post by **Markleford** » Wed Nov 10, 2004 3:28 pm

Chickenman wrote:Flats are duller (think cello)

Or think double-bass!

To my mind they produce a rounder tone, suitable for jazz "walking" bass.

Also nicer on your fingers!

- m

bebop · Post by **bebop** » Wed Nov 10, 2004 3:32 pm

I love that bass sound, where did you found it! lol
It's a nice apperitive a little in the mood what I just did, happy it's in the air and I didn't heard yours before beginning mine!

Nice to see people still like the big sounds! I like your garage very much too!

Happy evening

rogerperrin · Post by **rogerperrin** » Wed Nov 10, 2004 9:10 pm

I've heard of "cooking the books," but never cooking the strings.

What's up with this? does it age/oxidize/anneal/or-whatever the strings?

I'm curious. I'm thinking of taking up the bass again after a 15 year hiatus from it.

Chickenman · Post by **Chickenman** » Wed Nov 10, 2004 10:22 pm

All the little bits of skin and dirt that come off your fingers weigh down the strings and reduce their ability to produce upper harmonics.

So yeah cooking them works (a simmer sounds good?) but make sure you take them off the bass first.

Shane Sanders · Post by **Shane Sanders** » Wed Nov 10, 2004 10:24 pm

I really liked this music. The riffs and tone were great.

My $20 fretless....