|
| The outside corners are usually rounded on a quality violin. This is to keep the outside corners from chipping: if left sharp, the grains are very short there and tend to break off. So you round them off first with the knife, then smooth with scrapers or sandpaper. Tedious and boring work, but necessary. |  |
| « | < | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | > | » | |
|
|
| 51 Images | Generated by JAlbum 6.5 & Chameleon skin | Help |