Well, I'm busy selecting woods for the next three builds (want to join them soon, do the rosettes, so I can go thickness them all. But I'm faced with a minor dilemma about which top to use, so I figured I'd ask y'all for some help. I plan to do some testing with baking these as well, BTW.
Situation: two high-grade Western Red Cedar tops, both very stiff. The slightly stiffer one, and one that looks like it's got some interesting figureing (maybe even some bearclaw), was cut in October 2002. The other one, a tiny bit less stiff (if at all..almost impreceptible differences) is from March 2000, but isn't quite so nice.
Keep in mind I'll probably only get around to bracing and tuning by late this summer/early fall, if then, but..which top would y'all use? Does 2 years of additional aging really matter? Both have been sitting here for about 6-8 months. I'm tempted to go with the potential 'pretty', slightly stiffer wood, but I figured I'd throw this up for comment.
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