Salt = Reverb

Salt = Reverb

Screen Shot 2013-10-10 at 6.45.36 AM

Little known fact, but salt makes most foods taste better. (Gasp)

Thomas Edison would watch the way in which a prospective employee would eat, and if he put salt on his food without tasting it first, he knew that the man had no intuition. He wouldn’t hire him.

Salt is one of those things that, in moderation, can be fine. But if it get’s out of control, your health will be severely at risk.

Now that you know a bit more about salt, let’s bring it back in. Let’s talk about reverb.

Reverb makes things sound good. A nice blanket of reverb can make even the most self-conscious vocalist feel good about a performance.

Reverb is one of those tools that, in moderation, is wonderful. But once you start adding reverb for reverb’s sake, watch out.

I think you see where I’m going with this… reverb is like salt. Too much can be bad for you, but just the right amount can make a recording sound amazing. The reason I really like this analogy is in the way that you apply the reverb. Think about how we add salt to our food. We sprinkle it on with a few flicks of the wrist. We use a salt shaker to spread it out evenly, and we don’t simply pour it on. This should be the same way we apply reverb to a mix. Don’t start by turning it all the way up with a decay of 7s. Rather, just lightly add a bit here and there, and make adjustments along the way.

I’m hungry – any other food/music analogies you can come up with?