February 1, 2019

We Roast! Why Roasted Maple

Each Maple neck is roasted here in our OEM oven, carefully designed for Maple Wood.

During the process, water, sugars, and resins are cooked off, leaving behind cellulose and lignum. Lignum is the glue that binds the cellulosic fibers together. Curing in this process increases the stability of the piece. Distribution of lignum is optimized and made consistent throughout the piece, resulting in greater stability of the wood.

Roasted to perfection to increase stability, reduce weight and maintain moisture content. This wood is very suitable for musical instrument design because it is naturally warp resistant, lighter in weight, and exhibits a clearer tone than wood that has not been roasted (in some instances). Adds dimensional stability and resistance to temperature and humidity changes. Hydroscopic cellulose is sealed and humidity does not change wood dimensionally resulting in in resistance to movement and warp.

Roasted color is maintained throughout the wood without the use of stains or chemicals. Stiffness, strength, and the integrity of the wood are better maintained. Microstructure is similar to naturally aged woods. Hazardous chemicals are not used. In music woods customers indicate that roasted maple exhibits clearer tone and strength characteristics than regular maple.