Rosewood trees are on the verge of extinction, at least in some parts of the world.
Types of Rosewood
The Rosewoods are of several types including Brazilian, Indian, and Madagascar. These are the original type. But there are a few inferior types of rosewoods that are passed off as originals, such as Australian rosewood (Actually the Mahagony), Bolivian, and New Guinea Rosewood. Rosewood is valued for making musical instrument parts and furniture beautifications.
The Rosewood tree is valued for its dark red core wood. The Rosewood is a tropical hardwood with a tight, even grain. Rosewood is heavy and hard, but comparatively simple to work with. It has an intense sweet smell and it persists for years, even when used in furniture for hundreds of years old. Amazingly, just scratching or refinishing any antique furniture made of rosewood releases the smell of roses.
The Origin of Rosewood
In its natural habitat, a Rosewood tree grows comparatively faster like most tropical trees. It takes about 3 to 4 feet per year to a maximum height of 100 feet or so. In India, it grows in North East India and South India Plateau in the region of dense forest. The plantation of the tree has developed into a proprietary tree that stimulates tree roots to improve the top growth. The rate of development can be made double with necessary support.
The Color of Rosewood: For making violin parts Naturally Dark Red, Light Red, and Chocolate in straight grain is used.
Kinds of Rosewood for use :– Minimum 50 years of minimum aged Rosewood. A log of 3ft-3.5ft diameter and 18-20 ft height minimum is used for making the finest quality fittings/parts.
The method of Processing of Rosewoods
The rosewood takes about 2 years to make it naturally seasoned. If necessary seasoned artificially by the process of drying. The seasoning of wood is the key factor to make violin parts perfect. The seasoning for less than the specified periods will have a strong impact on the product. The product may warp or may crack or may not last long if the woods are not properly seasoned.
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