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Violin body - Belly

What is the quality of the top (belly)?

 

Best quality for the belly of a violin is pine1, 2, 3 or Spruce4, 5, 7, 8. Pine and spruce are recognized and labelled as ‘softwoods’. The main reason why these softwoods are chosen to make up the belly of the violin is because of its quality to transmit and carry vibrations better than any other type of wood. 4, 12

 

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How does it affect the instruments performance?

 

The belly of a violin controls how the vibration/sounds resonates and is projected. 25 Meaning that a few things would be taken into account when determining to sort of sound produced. One, the curvature and two, the size of the belly itself.1, 2, 3, 25 The higher the curvature the tone produced will be soft but brighter and sweeter. 2, 3 The flatter the curvature, the harder and stronger the tone!2 Lastly the bigger the belly size (comparing a size violin to that of a sized violin) the larger the vibrations created. 25

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[1] Heron-Allen. Ed, Violin Making: As it was and is, 1885

[2] Wechsberg. J, The Violin, 1973

[3] Farga. F, Violins and Violinists, 1950

[4] Stowell. R, The Cambridge Companion to the Violin, 1995

[5] http://www.theviolinsite.com/violin_making/violin_wood.html, 2014

[7] http://www.independent.co.uk/news/science/solved-the-mystery-of-why-stradivarius-violins-are-best-858329.html, 2008

[8] http://www.violinsonly.info/violin-parts/violin-parts-and-diagram/, 2011

[12] http://www.woodsolutions.com.au/Wood-Species/norway-spruce, 20

[25] Kulafrone, Ruth. Updated Research Project Questions. 2015. Email

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