CaryTheLabelGuy said:
that sounds great! I hear olive is a excellent
tone wood....but as a top, it won't have much effect on tone.
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I tried three fretted basses with mahogany bodies, but two of them had
tops. The ovangcal top did not have a matching back, but the maple top
did. The basses were new, and otherwise identical. The ovangcal top
was mellow compared to the maple top and back. The third bass was
straight hog, with no top or back, and it was brighter/hotter than the
one with the ovangcal top, but less hot than the maple/hog 'sandwich'.
This kinda stunned me, as I had been believing that there would be just
a barely noticeable shift in tonal coloration ... but they were three very
different basses. Ovangcal is known as an oily wood. If olive is also oily
[I'm thinking olive oil here, but that comes from the fruit .... ] it may
have the same mellowing effect as the ovangcal. I spoze if you did get
an olive wood top, instead of waxing it, you'd use .... well, you know ....
I don't hafta say it, right ? I'm thinking sorta "Basso Pesto"
Choosing wood is always such a crapshoot unless you have the finished
products at hand to play. BTW, I chose the ovangcal topped bass for the
fretted and then later I found an FL version of the maple 'sandwich'; and
they are are great pair of [nonwarwick] 35" 5-strings. They have 19mm
spacing, so there's a lotta lumber in that 35" neck, which makes it all
the more amazing that just a partial change in the body wood can have
so much effect on the tone.