I am not here to know which is better solid or Swiss cheese or chambered.
I am here to know:
1. Why did Gibson do chambered guitars from late 2007 till 2012?
2. Why did Gibson scrapped Chambering and gone back to the Swiss cheese design (aka modern weight relief)?
I am here to know:
1. Why did Gibson do chambered guitars from late 2007 till 2012?
2. Why did Gibson scrapped Chambering and gone back to the Swiss cheese design (aka modern weight relief)?