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I'm going to give the top cooking thing a try after reading Kim's thread and opinions of others. If the major benefit is stabilization then wouldn't make sense to cook the back and sides also? braces? neck stock is thicker and the process may take much longer and be impractical, but why not? I realize the tops are soft wood and the woods movement is not the same as for the typical tropical hardwoods used for backs, but I may replicate Kim's experiment with an EIR set that is going into my next build, too busy now with the holidays and my shop filled with cabinets for a kitchen I promised finished before Christmas. I am curious about your alls thoughts on this.

Well... the sides get cooked in the bending process, and the bracing probably won't crack due to humidity fluxuations. But I doubt that there is anything wrong with doing it. I can't imagine it will hurt to try.

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Brock Poling
Columbus, Ohio
http://www.polingguitars.com

Brian Burns mentioned to me a few years back that Harry Fleischman had tried cooking some sets of EIR, and was pleased with the results. That was good enough for me. Since then I've cooked several sets of EIR. Not much difference in tap tone before and after, but I did get some pitch to cook out. I plan to try it with cocobolo as well.

Best,

Michael

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Live to Play, Play to Live

Hi Chris,

Welcome to the OLF

I can't see any harm with doing the back plate, from what I understand this is done by many who also cook the tops. As mentioned by Brock, the sides get a quick broiling whether they like it or not anyhow.

I have made up a sticker press which I store my back set in so I may just leave the sets in the press and leave them in the car for a day or 2. It is near summer here in Australia so things should get hot enough to do the trick.

If you repeat the test, make sure you share the results with us here.

Cheers

Kim