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Post by pete1951 on Dec 16, 2021 12:29:19 GMT
I am just about to make some biscuits and am wondering about the thickness. Usually I have copied the size and thickness of NRP ( 5.3mm) which always seemed a little thin or used old/spares from Busker ( anything from 6 to 8mm) . My gut feeling is to make them domed , 5mm at the edge, 7mm in the centre, which from a structural point of view seem right. Any thoughts? These biscuits are destined to have a slot on the bottom to take a Highlander style pickup so 5.3 seems a bit thin.  Pete Mcvities biscuits are also about 5.3mm ( plus approx 1mm chocolate) |
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Post by snakehips on Dec 16, 2021 16:47:37 GMT
Hi Pete !
Highlander biscuits are actually NRP biscuits - then Highlander would rout out the slot themselves.
It was either NRP or Highlander that told me that (can’t remember which !!)
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Post by Mike lewis on Feb 22, 2022 17:59:53 GMT
I make my biscuits 6mm Thick Pete i.
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Post by pete1951 on Feb 23, 2022 10:43:30 GMT
Great, Michael has also sent me a couple of new MM biscuits,which are also 6mm so I will follow the ‘Masters’ .
Thank
Pete
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Post by Michael Messer on Feb 23, 2022 11:50:24 GMT
Great, Michael has also sent me a couple of new MM biscuits,which are also 6mm so I will follow the ‘Masters’ . Thank Pete Follow me and Mike and you'll end up in trouble! Shine On Michael |
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Post by resonatadog on Mar 12, 2022 10:53:10 GMT
I wondered if the thickness of the biscuit might impact on the tonality, I was always lead to believe less wood was better, mainly in saddle height. So how about your thoughts on biscuit thickness. A ‘tighter’ tone perhaps?
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Post by Michael Messer on Mar 12, 2022 11:18:46 GMT
I wondered if the thickness of the biscuit might impact on the tonality, I was always lead to believe less wood was better, mainly in saddle height. So how about your thoughts on biscuit thickness. A ‘tighter’ tone perhaps? Biscuit thickness is very important. It should be around 5mm (4.5mm to 6.5mm). Too thick and you dampen / muffle the sound, too thin and the sound is too thin. Maple is the best material and has been used since the first Nationals were built. Rosewood is also pretty good, although is does not have the bass and fatness that maple does. Wholemeal brown wheat flour and chocolate is great too, but only when you need a break. Really the person to talk on this subject with the most authority would be Mike Lewis Shine On Michael |
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Post by pete1951 on Mar 12, 2022 11:50:36 GMT
When I had a big workshop I turned a few. The outer edge was 3-4mm the centre 6 or 7. This seemed right from an engineering point of view, I didn’t think that the edge needed to be that thick, but I needed support for the saddle . So the total weight of the biscuit was a little less than normal. My experiments were not systematic and I never found any great tonal advantage . The lack of support for the bridge at its extremities probably removed any advantage due to reduced weight.
Pete
Making biscuits out of flat parallel timber is much easier
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Post by Michael Messer on Mar 12, 2022 17:24:16 GMT
I have just done some measuring and realised my first answer was a little out, so I have adjusted my post to say 5mm is optimum. I actually have quite a few here that vary a mm or two here and there. Or should that be a MM or two!
Shine On
Michael
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