I have to purchase a keyboard pedal for my Yamaha ES 8 Motif. Are all
keyboard pedals basically the same in quality? If not, can you recommend a
good keyboard pedal for this synthesizer? How about three? Do synthesizers
give the option of mimicking actual keyboard pedal usage with three pedals?

Thanks for your help.

In article writes:

I have to purchase a keyboard pedal for my Yamaha ES 8 Motif. Are all
keyboard pedals basically the same in quality?

If it's just a sustain pedal, it's simply an on/off switch and there
really isn't a quality issue. But some may feel more comfortable under
your foot.

I'm not aware of any synths that use more than one pedal to emulate
standard piano pedals, but with some synths, it's possible to use a
pedal for overall volume control, pitch bend, filter frequency or
bandwidth adjustments, etc. That's a different kind of pedal.


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However, until the spam goes away or Hell freezes over,
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"song writer" wrote in message
...
I have to purchase a keyboard pedal for my Yamaha ES 8 Motif. Are all
keyboard pedals basically the same in quality? If not, can you recommend
a
good keyboard pedal for this synthesizer? How about three? Do
synthesizers
give the option of mimicking actual keyboard pedal usage with three
pedals?

Thanks for your help.
__________________
All keyboard pedals (I've ever used) are simply on/off switches, someday
that might change.

Take a look for a Kawai F2, it has *both* sustain *and* soft pedal, which
may or may not be compatible with your unit.

I'd suggest you run your questions by Yamaha, they have a fairly substantial
customer service department, and are interested in what you have to say.

-rj-

--
www.thelittlecanadaheadphoneband.ca
www.lchb.ca

stuff into natural casings.



Stillborn Stew

By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).

1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots

This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.



Pre-mie Pot Pie

When working with prematurely delivered newborns (or chicken) use sherry;
red wine with