How Natural Gut is Made: the History of Babolat VS (the original tennis string)
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- Опубликовано: 19 окт 2024
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As tennis gained popularity in the 20th century, players began to expect more from their equipment, demanding thinner strings with a higher tension. For several years, Babolat worked with the French “Musketeers” which included Henri Cochet and Rene Lacoste to develop the best strings, ultimately leading to VS natural gut. To this day the string is still made in France, with over 90% of the world’s natural gut coming out of the factory in Ploermel.
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I think it's amusing how they make the person with barely any hair on his head wear the cap but the person with a full set of hair has his head out in the open.
For such a labour intensive product, I think its price is reasonable.
Was just thinking the sameeeee thing!!!! Lot work! And for sure!!!! Great material for their rackets!!! Congrats!!!! 💯
I'm guessing maybe the entire cost is in the labour? There's a pretty big market for dead cows. Not such a big market for their gut lining. Guessing it goes pretty cheap?
Great Vid, thank you guys, it was amazing to see how they maintain their quality, thank you chris - great presentation. cheers. I love you guys.
Beautiful country with amazing people that makes tennis the best sport in the world!
Thanks for sharing. Never realized the strings require so much work.
Fantastic documentary
4:42 Forbidden spaghetti
Everyone loves natural gut. . .but nobody loves the price.
RondelayAOK I bought one pack of natural gut shortly after I bought my first stringing machine. I failed stringing it and it came out way too loose. I never played with it. That's my only experience with natural gut. Lol
unreachable dream to play with
Could anyone tell us what is the that Babolat discovery gut, is it really gut string? or muti with some gut? coz it is a lot cheaper than Vs, How come? anyone used it before?
Hey TW, the video mentions that the gut is used from cows that have already been processed, repurposing parts that would usually go to waste. Is it only Babolat that does this? or do other companies that have natural gut strings (such as Wilson, luxilon…) also do the same thing with repurposing parts of cows that have already been processed? Thanks
They are all using serosa that is not used by the food industry. It would not be cost effective to slaughter a cow just for natural gut string production. Cheers, Chris, TW.
one day i will work there
Geez no wonder it costs so much.
I always wondered how gut strings were made
it's crazy the work, and history just to make strings. I love playing with gut,. It's just too bad my wallet and skill level doesn't justify it :)
I love the string, but the packaging is misleading. It says 12m/40 ft. It is in fact 12 meters, but that is 39 ft 4 inches, quite a bit different than 40 feet. Can make a difference if you are stringing either oversize racquets or those with 18 mains.
It’s not misleading since each packet will actually have more than 12m / 40ft. I’ve never had a packet of string, regardless of composition. material, where there wasn’t a reasonable extra length included.
@@jerome_morrow Wow, a reply to something I posted 2 years ago. But the point is still valid. Next time you open a pack, measure it. It will be 12 meters (39 feet 4 inches). but it will be far short of 40 feet, So if that is what the want to do, fine. Just label the package 12 meters. Don't label it 12m/40 ft.
@@jc52rc58 This is RUclips, comments can well be metachronous! I’ll admit to rarely ever measuring out the exact length of string in any packet. However, I’ve never been short. Seems to be more than enough length left, even when I split the packet 50% for hybrid stringjobs. If you’re actually measured it and it’s short on the Imperial measure, I’ll take your word for it. Thanks for responding.
@@jerome_morrow Hey, if my response came off sarcastic or snarky, I apologize. I respond to anything so infrequently that I genuinely was surprised to see a comment 2 years later. And I agree with you, most packs of string have more than 40 feet. And with the gut, half a pack is plenty for most of the racquets I string. I posted because I am a senior and many of my clients are also. My personal racquet has 18 mains and is 110 square inches. I always do a hybrid. For the mains I need at least 20 feet. When I started using the gut I was coming up short. If it was a full bed I could just cut one length longer for the mains. So I was disappointed that I could not get 2 string jobs from the 1 pack when I though there would be 40 feet in the pack. I think they are much more accurate when they cut the gut for the packs. It is consistently 12 meters, which is 39' 4". Again, I apologize if I cam off snarky. Was not my intent.
@@jc52rc58 No worries, it didn’t! 😁 And good point about OS frames with 18 mains where a full 20 feet helps. My racquets are all 90 (yes, 5th decade here) to 98 sq inches, so I’ve never had too much trouble with string length. I’ve not used gut in years (cheap Scotsman), and I can imagine manufacturers would be less generous with this. Poly is inexpensive to manufacture, so they are generous for the most part. Cheers!
No wonder why it cost so much. I don’t feel bad for shelling out $45 on each set.
Where is Chris from?
@lambey 611,
He's originally from the UK!
Michelle, TW
Ah thanks, thought there or Australia! Cheers