I'll think about this over a USDA Class A sirloin steak.
what is diff: Class "A", "A/B", and "B"
I am confused as to the meaning of the various categories of amps/pre-amps. Is a class A necessarily better than a class a/b or c etc. Would someone care to briefly list some of the brands that fall in these categories and why?
I know, it's a small question.
thanks,
jb
I know, it's a small question.
thanks,
jb