Kudela Bass: 庫帝拉的手工貝士

本文由 Desert Surfer2010-10-21 發表於 "Bass" 討論區


  1. Desert Surfer

    Desert Surfer Well-Known Member

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    Kudela Bass: 庫帝拉的手工貝士

    天衣無縫品質

    這是一把在喬治亞州的工匠; 庫帝拉 Steve Kudela 的手工貝士, 我用其他吉他和別人換的.

    http://kudelabass.com/

    用料都是第一流的:

    Top: Brazilian Rosewood 巴西玫瑰木
    Neck: Walnut 核桃木
    Body wings: Walnut 核桃木
    Core: Bubinga
    Fingerboard: Macassar Ebony 黑檀木
    Electronics: One Bartolini humbucker, hand wired 手工捲巴托理尼拾音器
    Turquoise "K" inlay
    TKL hard-shell case

    只有一個拾音器, 沒有任何調音鈕, 琴身有裝飾條簡單高雅, 木工品質天衣無縫, 不彈摸起來也舒服. 肩帶用特別和琴身平的扣鈕. 琴身很小不重對我很適合.

    Standard Features:
    • Neck thru construction
    • Graphite neck reinforcement
    • Dual action truss rod
    • Hipshot bridge & tuners
    • Bartolini pickup & electronics
    • Dunlop flush mount strap locks
    • DR strings
    • Hand rubbed oil/wax finish
    [​IMG]

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    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    .
     
  2. Neo5277

    Neo5277 Active Member

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    請問沙漠叔他的琴頸是單一木料 還是

    三片或是五片這樣膠合的呢?

    不知道聲音如何

    核桃又加玫瑰木感覺會暖到一個極致~~~~


    顏色真是SEXY
     
  3. jasonhamer

    jasonhamer Member

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    沙漠叔應該再加一句:
    不摸看起來就舒服了!

    屌東西!!
     
  4. Desert Surfer

    Desert Surfer Well-Known Member

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    謝謝回復.

    琴頸連琴身是一體的單一木料, 和兩邊的琴身翅膀 Wings 膠合. 上面再貼巴西玫瑰木. 這是賣家告訴我的. 改天我會打電話和工匠 Steve Kudela 聊聊確定.

    核桃又加玫瑰木的感覺是非常的好, 抓起來很舒服. 琴頸和琴身的平衡性非常好.

    音色偏現代, 並不是太適合我. 彈沖浪還是喜歡我的 Grosh J4. (不過樂隊練習時捨不得帶J4, 還是用JT的小提琴貝士)

    .
     
    Last edited: 2010-10-23
  5. Desert Surfer

    Desert Surfer Well-Known Member

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    謝謝 jasonhamer!

    現在真的是看看多, 彈奏少, 她像是深宮怨婦:eek:
     
  6. livinger

    livinger New Member

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    巴西玫瑰木
    像催眠咒語 聽到就酥了
     
  7. Desert Surfer

    Desert Surfer Well-Known Member

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    龔大師, 別來無恙?

    有去莫斯科教泡茶回來了?
     
  8. Desert Surfer

    Desert Surfer Well-Known Member

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    右邊的老頭是工匠 Steve Kudela

    [​IMG]
    By The Gallery
     
  9. Desert Surfer

    Desert Surfer Well-Known Member

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    謝謝大家的回復! 我再補充一下:

    有人會認為沙漠叔換琴升級的真是快啊, 其實不然, 我是在調整我的吉他收藏存貨, 開始把比較不彈, 不好賣的吉他去換高檔的吉他或貝士. 這樣我的收藏數量會逐漸降低, 高檔的吉他或貝士將來比較容易脫手.

    琴頸連琴身是一體的單一木料, 和兩邊的琴身翅膀 Wings 膠合. 上面再貼巴西玫瑰木. 這是賣家告訴我的. 改天我會打電話和工匠 Steve Kudela 聊聊確定. 這把琴的優點除了手工細膩外, 用的材料是相當難找的木頭.

    核桃又加玫瑰木的感覺是非常的好, 抓起來很舒服. 琴頸和琴身的平衡性非常好.

    上端的琴翼是一大塊沒有缺口, 的確讓人覺得高把位彈奏會造成大拇指的不舒服. 不過我高把位幾乎不彈, 而且注意背後的設計; 在琴頸貼琴身處有個凹槽, 大拇指可以放那裡不會太難彈奏.

    最後一張照片是顯示把肩帶的金屬頭插入內那個Strap lock位置洞口. 貝士上沒有突出的金屬頭, 全身是平滑的.

    "造型簡單, 線條流暢, 琴體平滑"是這把貝士的特色, 也是缺點; 貝士上沒有音量音質調鈕完全要靠在音箱調整.

    音色偏現代, 並不是太適合我. 彈沖浪還是喜歡我的 Grosh J4. 下週我請我的好朋友貝士高手 Mike 用此貝士示範一下音色和彈奏感覺.

    Mike 是芝加哥一個新潮樂隊的貝士手, 在 House of Blues 表演過.

    .
     
  10. livinger

    livinger New Member

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    http://week.izvestia.ru/food/article11943
    寫俄文的報導我也看不懂 可能把我罵到臭頭
    不過以公司的立場 有被報導就好
    公司派來聽課的經理们
    有拿過煮咖啡比賽的世界冠軍得主
    巴台比賽的世界冠軍得主
    也品嚐過他 (她)們的手藝 不虛此行
     
    Last edited: 2010-10-24
  11. Desert Surfer

    Desert Surfer Well-Known Member

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    龔大師為台灣增光, 大家為他鼓掌!!!:D

    我趕快請網上的俄羅斯金絲貓幫我翻譯成英文..:)

    翻譯的馬馬跌...:cool:

    網上的英文高手不要嫌棄, 說看的怪怪的...:p

    Topics: tea tea ceremony Kung Yu-Yao

    <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:UseFELayout/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id=ieooui></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> Kung Yu-Yao 30 years, conducts tea ceremonies. He teaches his skills around the world, from Taiwan, where he was born and lived, to London. After his visit to Moscow in restaurants "Coffeemania" will also make tea recipes master Kunga.. Teaching Explorer "Week" tea secrets, he told her why tea dances, and explained why he chewed.
    Week: Most everyone knows about the Japanese tea ceremony.
    Kung-Yu Yao: Chinese and Taiwanese ceremony is much younger, and if Japan accepted grind tea leaves, this green powder brew and drink a thick tea, then we are dealing with a whole leaf.
    H: green and white?
    Kung: Yes, and oolong, and red teas - in Europe they are called black.
    by: Oolong Tea is not a green teas?
    Kung: No, because for the Oolong leaves are fermented. Fermentation - a process of interaction between the tea leaf with oxygen, and how long it lasts, depends on color, texture and taste. If too long to dry and podvyalivat green tea, it also turns red.
    N: You make tea in a glass flask with a piston-like coat-press coffee. But it's still another device. Kung: We call it piao-i - a Taiwanese invention. Its meaning is to immediately separate the tea leaves from the water time to drain and pour the tea leaves again with hot water.
    N: What should be its temperature?
    Kung: The red tea - 95-97 degrees, for other possible degrees 80. By high temperature is oolong teas - its flavors are shown after 85 degrees. We started tasting it, and before brewing, I would recommend this tea to chew. Then otpeyte little water and not swallowing it, continue to chew on tea and water. What do you feel?
    H: Water seems to sweetish.
    Kung: the way it should be. In the tea ceremony, the importance of this contrast: after a bitter - sweet aftertaste. In ordinary life it is, you see, is also important. Once received the salary - the sweetness. Actually, I do not know any more plants, just as curious as tea.
    H: You have tried, as they drink tea in Russia?
    Kung: Yes, I asked to be welded. Immediately knocks down. It is very powerful as all that you drink and eat. I have this morning had to go to Moscow on the market. I always do so, coming to a new place: I go to the market, try and write down the flavors and sensations. I tried and roach red pickled cabbage. That's great, But at the same time, these tastes are too bright, they have no continuation of development. Everything is straightforward, and instantly there comes a feeling of satiety. At tea - dry - too strong a taste. But when I brewed it, it loses its power. Therefore, people in your country, accustomed to strong brewed teas, the taste would seem to be weak. Chinese people drink tea, as the artist puts the brush strokes: a cup for cup, to finally experience the satisfaction. I hope you get used to it, too. Tea ceremony - a journey of taste: strong - hardly noticeable - again strongest.
    N: What is the optimal ratio of tea and water?
    Kung: One ounce (2.83 g) in 150 ml of water.
    N: When we make tea, should I fill it with water or, conversely, put in the water a dead leaf?
    Oolong tea should be poured boiling water, hold a minute and then drink. A green tea, black or oolong we must first wake up. Pour a little hot water, then drain it. Tea will wake up.. You can then fill in again, making a circular motion to tea dance, and cover, keeping the flavor. All the same can be done using ordinary teapot, but if you have easy pot, you can see, this tea dance. A minute later (and for white tea - 30 seconds), the first tea leaves will be ready, and it is better to pour directly into cups, or the infusion will be too busy. Again, pour tea is better not once, but when the first cup to drink, because more welding time should be reduced.
    n: In our cafe sometimes refuse to pour boiling water over tea again.
    Kung: Pour tea - green, white and oolong tea, but not red - can be up to seven times, and each subsequent brew taste will be disclosed, the flavor becomes stronger, and will appear in the mouth sensation of sweetness. In a small pot can brew a little longer. And it's important to know how to drink tea.
    H: And what.
    Kung: That's true. I know that in Russia, drinking tea with jam and cakes. We usually drink it on its own, although I also love the desserts here, happy to drink tea with something sweet. But I was referring to the process itself. When in front of you is already on cup, it is necessary to inhale, exhale, and then drink. Taste comes to the very top

    最後龔大師為大家露一手佛門哥吉他:<object width="480" height="385"> 抱歉, 用照相機錄影, 沒有錄很長只有短短的22秒.

    <embed src="http://www.youtube.com/v/9bUD4afq7QE?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></object>

    .
     
    Last edited: 2010-10-30
  12. Neo5277

    Neo5277 Active Member

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    原來飄逸杯視台灣發明的~~~NICE

    俄羅斯人應該很難把茶搭配食物,以我自己跟外國人接觸的經驗。

    紅茶例外,大多數的人都把品茶當做一種神秘儀式。

    以前在學校老師還特別討論過怎麼試著讓茶葉跟食材做搭配。

    但是以西餐的手法,很難做道均衡就是了。

    冷菜很OK,熱菜方面除非類湯品不然就比較難一點。
     
  13. 冰琴 舞

    冰琴 舞 Member

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    龔大師 不知您是否還記得小弟 今年年初 有去您那拜訪 最後跟您買了 音箱 不知您進來可好啊 真懷念你 有空在一起合奏一下 哈哈
     
    Last edited: 2010-10-25
  14. livinger

    livinger New Member

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    沙漠叔大量

    我現在與腳踏車迷戀中
    久不知琴調
    精準的說 只聽幾個音 有感覺到就好
     
  15. Desert Surfer

    Desert Surfer Well-Known Member

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    那你的幾把古典吉他, Alembic貝士不是可惜了嗎?[​IMG]

    吉普賽女郎在哭泣..... [​IMG]

    Wickersham 威克薩在嘆息....[​IMG]

    好好的享受和新情人的歡樂時光!![​IMG]
    [​IMG]
     
  16. Desert Surfer

    Desert Surfer Well-Known Member

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    試 Kudela 貝士

    今天我請 Naperville Music 的 Mike 幫我試這把貝士給網友聽聽.

    他用便宜的 Fender Rumble 100 2x10 貝士音箱來試, Kudela 的音色適合現代音樂.

    大家聽時要用有低音的貝士音響比較可以聽出效果<object width="640" height="390">.

    <embed src="http://www.youtube.com/v/bEeA6pa3dC4&hl=en_US&feature=player_embedded&version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="390"></object>

    Mike 也是 Naperville Music 吉他店的經理. 我有介紹過, 請看此聯結:
    我認得的吉他店 Naperville Music

    [​IMG]

    Mike 是芝加哥Alaya Conscious 樂團的貝士手:
    www.myspace.com/thealayaconscious

    德國Warwick 貝士公司 和 Eden 音箱公司請 Mike 當背書代言貝士手, 請看此聯結, 有特別介紹 Mike:

    http://www.eden-electronics.com/artists/mikerinkenberger.asp

    http://www.warwick.de/modules/endorser/endorser.php?endorserID=1046&mtpl=show_endorser&cl=EN

    這是Alaya Conscious 樂團表演的實況, Mike 請我去觀賞, 但我沒有去, 我擔心聽10分鐘就會想回家彈自己的沖浪.<object style="height: 390px; width: 640px;">

    <embed src="http://www.youtube.com/v/VpMB3tjKUy0?version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="390"></object>

    .
     
    Last edited: 2010-10-26
  17. Bass阿峰

    Bass阿峰 Member

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    沙漠叔這把琴看起來真令人心動

    而且,相信這個製琴師對自己挑木頭定音的功力一定有相當的自信,只用一個PU,可見他在做琴的時就已經想好這把琴會出來的聲音了,而且我猜,這把琴應該是有人特意去訂做,而非一般所謂的standard model

    不過,看起來這把琴的neck應該是7 piece 的黏合,就小弟的目視,應該共有三種木頭,最裡層的Mahogany + 第二及最外層的Maple + 第三層的Walnut

    另外啊,其實小弟自己認為,有時候找這類個體戶的製琴師訂琴,他的C/P值常常會超過我們所認識的一些大廠牌所出的琴

    以上提供給大家參考
     
  18. livinger

    livinger New Member

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    沙漠叔
    單獨接受低蘋共振可以增加骨質密度
    預防老年骨質疏鬆彈bass是首選
    這招我常在用
    alembic不會可惜的
     
  19. Desert Surfer

    Desert Surfer Well-Known Member

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    一點沒錯, 這把是一個叫 Nick Oldfather 的年輕人訂作的(Kudela Bass 網頁上照片的第一把, 照片是反的, 這把是右手的非左手琴), 當時他花了不少錢, 我是運氣不錯用吉他換到的.

    http://kudelabass.com/?page_id=34

    [​IMG]

    木材的選用, 賣家寫給我的不太一樣, 我要和工匠 Steve Kudela 打電話求證才知道.

    .
     
    Last edited: 2010-10-27
  20. livinger

    livinger New Member

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    指板 巴西玫瑰木
    面板 墨西哥玫瑰木cocobola
    看起來像是
     

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