Doublereed Archive - Posting 000033.txt from 2004/03

From: "Jennifer I.Paull" <info@-----.com>
Subj: [DR-L] Re: Sharpening Reed Knife
Date: Thu, 11 Mar 2004 04:51:15 -0500

On Thursday, March 11, 2004, at 09:59 am, Sameer Al-Abdullah wrote:

>
>
> Hi everyone,
>
> I have A super fine Diamond stone and the Norton Fine India stone to

> sharpen my Landwell knife. Is that ENOUGH???
>
> I keep reading here and there about "finishing" your knife with a
> ceramic stone or something else. Do i have to do that? or using my
> diamond stone is just enough? If not can someone specify what else I

> need and where to get it from?
>
> thanks
>
>
> Sameer Al-Abdullah
>
>
>
Dear Sameer,

If you just use a stone (as many people do), you file away at the
knife. There is a leather strop
which is simply a long piece of leather fixed over a piece of wood with

a handle. Over this you
spread a thick grease stick, especially made for the purpose. This way,

you use it to sharpen
your knife every few knife strokes and you don't loose the metal from
the knife. My reed knife
is decades old and belonged to another oboist before me.
>
You only need to actually use your diamond stone once every ten reeds
or so.

In French it is called "cuire =E0 affuter" and you can obtain it at
through many European links for
the double reed player which you can find on my web site. There is a
link to the French
Association, Glotin etc.

Of course, it is simply a different way of looking at things. Many
people prefer to use a stone or
a diamond dust stone exclusively. They keep the reed knife makers in
business, that's for sure!
>
Let us all spare a thought for our colleagues in Madrid, many of whom
must be involved in the
horrific attacks on three train stations and subway this morning, in
which so many were killed or
injured on their way to work or to study.

Would that the world could make music.

Jennifer

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Jennifer I. Paull, Ph.D.
President
Amoris International
http://www.amoris.com
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