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Why is Pernambuco wood endangered?
An Endangered Species in an Endangered Habitat. The pressures on contemporary pernambuco stocks are by no means due exclusively to demands for the wood itself. Over the past 500 years the Mata Atlântica has undergone drastic shrinkage as a result of the progressive conversion of land to farming and urban development.
Why is Pernambuco used for bows?
For the purpose of playing your stringed instrument, the density of the pernambuco is super important, since it impacts the ability to transfer vibrations and also the strength of the bow.
Why does Pernambuco have a violin bow?
This wood is typically a bit heavier than Pernambuco, which lessens the “feel” for the violinist. A Pernambuco wood bow is more responsive to the vibrations of the violin, which sends those vibrations back through the bow to the violinist’s hands.
Is brazilwood good for violin bow?
But “bee wood” or “snake wood” or “iron wood” (brazilwood)is a good compromise for a good fine bow from the French Masters of bowmaking. The price of a bow like this is +/- 30 % less expensive than the pernambuco bow.
Is Pernambuco bow good?
A good pernambuco bow is delicately nuanced, and come from a long line of artistic excellence. But, due to the limitations of pernambuco wood, a fantastic wood bow could turn out to be much more expensive than a carbon fiber bow that has a similar level of playability. Carbon fiber, meanwhile, is incredibly stable.
What is the best wood for a violin bow?
Pernambuco Violin Bows Pernambuco wood
Pernambuco Violin Bows Pernambuco wood is traditionally seen as the world’s best quality wood for bow-making. For the best pernambuco bows, the heartwood of the Pernambuco tree is used.
How do you tell the quality of a violin bow?
The bow shouldn’t seem too light or heavy in the hand. It shouldn’t be too weak or soft: It shouldn’t collapse easily on the hair when playing, or flex too much laterally. And it should be straight when viewed down the stick. Play a combination of bowing styles, including legato, spiccato, sautillé, and so on.