What made me take a break from sharing was people who would contact me privately asking me to update my presets to FWx or to sum stereo presets to mono. If one likes the preset, then make the changes yourself by ear. I am flattered when people ask me to do it, but if we have different setups, then you are going to need to tweak any work I do anyways.
I usually just tell them I can't do that. Eventually they stop asking.
I love a free market. If you can make what you think is a suitable return on your investment of time, gear and knowledge selling presets more power to your! I fist bump your awesome entrepreneurship!
Just remember...
Lets say i create an amazing preset that pple want to pay for, but the amp block was from Danny, the delay from Moke, cab is factory, reverb is from Fremen.
Should I be able to charge for it?
EXCELLENT question! Really, I think this is the truly deep part of this discussion, this question is.
When is it "your preset" and when is it "just the work of others you pieced together"?
I have heard there's an unwritten rule in professional culinary circles that you need to change three ingredients to call it your own. And even then,
it's murky as to whether a recipe can actually be stolen. Specifically:
U.S. copyright law addresses recipes, but what holds sway can be called either ethics or etiquette. Cooking is not considered inventing; rather, it evolves. Copyright law specifies that "substantial literary expression in the form of an explanation or directions," such as a cookbook, can be copyrighted but that a mere list of ingredients cannot receive that protection.
The recipe <--> preset analogy seems pretty apt here. Presets are, really, after all, just a list of settings...much like a list of ingredients.
If you're knowingly using components from other's work, adding "adapted from" or "incorporated ideas from" is a nice gesture.
We could adopt a community standard here, ask the moderators to enforce it. That's what some cooking sites do:
At the eGullet Society of Culinary Arts & Letters, an online site for epicures, copyright laws and courtesies are a constant topic of discussion, said founder Steven A. Shaw, a lawyer-turned-food writer. Shaw contends that posting a lengthy discussion of legal and ethical conduct, enforcing detailed membership requirements and constant monitoring of content -- including recipes -- keep his site from joining what he calls "the Wild West" of online copyright violations.
And, of course, if someone does get caught "stealin'", it's more likely the community backlash here would drive them out of business, right? From the article:
Professional cooks who publish recipes that blatantly copy colleagues' work without attribution are often shunned or gossiped about, but even then, lawsuits are rare.
So, a little professionalism and a heap of honesty make sure the free market runs nice and smooth, maybe?