OH!, a nut
OH!, a nut
07:40 on Thursday, February 9, 2006
|
|
|
jose_luis (2369 points)
|
A nut! I did not notice that.
Sure that`s why the cork seems so firm in place. And you say the nut cannot be turned to get it loose!. It`s getting complicated. I would rather not drill a hole to make it turn, it`s beyond my audacity so far...
P. Hermann has answered but he is too busy to have a look at the instrument before March. But he gave me the name of one friend that is in Madrid and could help.
Philip has a nice web page and Forums, but everything is in Spanish. (normal, he is in Andalucia (Flamingo and all that!)
If you want to practice foreign languages, this is the link : http://www.felcomusical.com
His site is very interesting, he even has a price list for different repairs.
|
|
|
|
Re: Books and pads
09:29 on Thursday, February 9, 2006
|
|
|
Pads and corks
09:56 on Thursday, February 9, 2006
|
|
|
Cork and nuts
09:52 on Friday, February 10, 2006
|
|
|
jose_luis (2369 points)
|
I`m not going to touch the cork position now, but I`m curious and I don`t fully understand your explanation. I list below the concepts as I understand them, one by one so that you can see where the error in my reasoning could be:
1. The cork assembly is made of 3 parts:
. a round flat plate (facing the blow hole) with the screw welded on the crown-looking side
. a real cork with a hole in the middle (for the screw)
. a round flat plate with a threaded hole, (facing the end with the crown)
2. the real cork is compressed between both plates by screwing on the plate with the threaded hole
3. the assembly is then pushed from the end with the joint tenon until it reaches its position (inserting from the crown side would be difficult because of the head taper the other)
4. once the assembly is at the right place, the plate facing the crown may be further tightened in case the cork is not sufficiently pressed and the system leaks.
Now my conclusions:
a. if we call "longitudinal" the long direction of the head and "transversal" the direction of the head diameter:
. when pushing the cork assembly in the direction approaching the crown, the real cork inside it must be compressed transversally and not longitudinally, as the head has a pronounced taper.
. If the cork material is compressed transversally, it will fit the head diameter and not leak. However, part of the cork material will try to expand longitudinally and therefore increasing the pressure against both plates
b. I cannot imagine how could the internal plate "rattle" in this condition.
c. If later the cork assembly must be moved towards the blow hole, the head diameter increases (taper) and the cork inside the assembly will fit less and could eventually leak.
d. to correct this, the assembly should be re-tightened, so that the increased longitudinal pressure causes the real cork to expand and fit again (if we are lucky).
Now this is how I imagine it to work. According whay I understand of you kind explanations, it seems to be different.
In any case, I have re-inspected the plates (from both sides, but the internal side is seen from too far obviously) and do not see any hole or nut. The paltes are completely flat and I wonder how could they tighten the assembly at the factory (once it was inserted in the head) and also, how you, experience technicians manage to loosen it so that it can slide to a new position (at least in the GMH M2).
May be at the factory they use a very strong (with active vacuum) suction cup to stick to the flat plate and then make it turn?
|
|
|
|
Re: Books and pads
16:10 on Friday, February 10, 2006
|
|
|
Re: Books and pads
18:33 on Friday, February 10, 2006
|
|
|
Bilbo (1340 points)
|
Re: The cork.
I`m probably going out on a limb here with Micron and why not I ask.... but I see no reason why the manufactures don`t insert the cork initially like vintners do it in their wine bottles. They boil the cork until it`s very pliable, they insert it into the bottle more easily without glues or waxes on the sides of the cork and as it dries out it becomes fairly stiff with a tight seal (Usually). For a wine to have a loose cork is a death sentence and the result is expensive vinegar. With a pliable cork in this manner the two plates can much more easily compress, the cork expands outwards making it thicker and the cork can still be inserted with much less stress.
~Bilbo
N.E. Ohio
|
|
|
|
Re: cleaning, oiling .. adjusting?
23:45 on Friday, February 10, 2006
|
|
|
Re: cleaning, oiling .. adjusting?
00:42 on Saturday, February 11, 2006
|
|
|
The point of no return
04:13 on Saturday, February 11, 2006
|
|
|
Re: cleaning, oiling .. adjusting?
05:04 on Saturday, February 11, 2006
|
|
|
Account Closed (3248 points)
|
jose_luis,
I wish you the best of luck with your flute search. If I was one that you were referring to as coming of across as being rude, I sincerely apologize.
I love talking about repairs and find it very interesting, so you weren`t a bother in any way. I hope to see you still around in another threads.
If you need any help with finding a flute, don`t hesitate to ask. I love doing research.
|
|
|
|
Re: cleaning, oiling .. adjusting?
06:36 on Saturday, February 11, 2006
|
|
|
Re: cleaning, oiling .. adjusting?
11:27 on Saturday, February 11, 2006
|
|
|
jose_luis (2369 points)
|
Sorry. I have re-read my previous post and I think I have been a little bit rude myself. I tried not to address anybody in particular and even less you, Kara.
Bilbo, Micron and all others that have answered me and still show a continued interest in this little problem I have are very nice people and deserve better wording for my answers.
Apart for the inherent difficulty of correctly expressing things in a foreign language, yesterday it was late at night (we have about 6 to 9 hours time difference) and I felt tired and for some reason wrote things I have later regreted.
No doubt I will inform you on the developments (if any) on this old GMH M2 which I feel so attached to.
I cannot send it to repair here, because it will cost more than I paid for it and possibly more than it`s worth now.
I plan to keep it as a backup instrument and will probably buy a better instrument with better projection, better sound and not so difficult to play as the M2 has become in the later weeks.
I also plan to shim the famous pad because I now have the (theoretical) knowledge to try this. As for the other problem with the link between banks for the Bb, I will try a very simple and reversible solution, using a piece of heat-shrinkable tubing on the side that has no cork pad. But this will be obviously after the pad shimmer is installed.
As for the cork position, I believe that I risk severe complications, as I will end up with a loose cork (it has been there, compressed and happy for almost 30 years). And probably it was so set at the factory and most probably it was the optimal position for this particular instrument.
But just to know all these things makes me happy... Thank you all for sharing your rich knowledge with me.
|
|
|
|
Re: cleaning, oiling .. adjusting?
12:37 on Saturday, February 11, 2006
|
|
|
Bilbo (1340 points)
|
Micron,
We`ve known each other for a while and you and I are not only addicted to helping others- a good thing.... we are also addicted to proving ourselves correct...at any cost...
"Just a small correction.. As I wrote before compressing cork in one direction does not make it expand in another, as do almost all other materials. This is a particular property of cork."
Well I found what you wrote after I stuck my foot in my mouth. BUT remember that if one boils a cork, it has soaked up water and an amazing property of water is that it doesen`t compress. Consequently, when you squeeze a cork lengthwise, the water will do 2 things, it will squeeze out and if it can`t, it will cause the cork to deform in the width. That being written, I don`t think that it expands in the width very much and more often as you very well suggested, a larger diameter cork is needed but I have done the experiment as I state and as we discussed it first about a year ago my friend
BTW: Just had an Armstrong crown off becasue that screw-on plate on the cork assy. was loose and it has a formed hex-nut built into it. Kind of cheap looking but functional.
jose_luis
I think that the thing about repairing your flute is that if you are relatively careful you can`t really hurt it much. If you decide to take it apart, be careful and mind the needle springs so that you don`t break one off. Take your time and keep relaxed.
If the repair costs are high in Spain, one soltion would be to send it to Micron - if you don`t mind the postage to New Zealand he`s really a pretty good repair technician
~Bilbo
N.E.Ohio
|
|
|
|
Re: cleaning, oiling .. adjusting?
16:33 on Saturday, February 11, 2006
|
|
|
Re: cleaning, oiling .. adjusting?
18:18 on Saturday, February 11, 2006
|
|
|
Bilbo (1340 points)
|
Micron,
"regarding cork and water, and thinking out loud. (I don`t recall a previous conversation about it.)" Hmmm...Must have been a different Micron then.
"It still floated very high, which means that it is largely still filled with air, so the issue of compression of water that you mention is a red herring."
I generally immerse the cork for about 45 minutes or more in relatively warm water. This means making it not float for that time. The cork then becomes very spongey and full of water. I believe that it would still float but only about 1/2 or less floating. THe rest is submerged.
"If cork did absorb (significant)water, then it could not be used for floats for nets in the sea."
Fish net or trap floats are often coated with something to be more recognizeable as to the owner and they aren`t immersed for great lengths of time like weeks or more.
The wine cork is porus and stays a bit wet when the bottle is properly stored but doesen`t allow the fairly large organisms and oxygen to enter the bottle:
From http://www.fao.org/docrep/x0560e/x0560e10.htm
"A second group of bacteria of importance in food fermentations are the acetic acid producers from the Acetobacter species. Acetobacter are important in the production of vinegar (acetic acid) from fruit juices and alcohols. The same reaction also occurs in wines, oxygen permitting, where the acetobacter can cause undesirable changes – the oxidation of alcohol to acetic acid. This produces a vinegary off-taste in the wine."
Bilbo
N.E. Ohio
|
|
|
|
|
|
|