Doublereed Archive - Posting 000046.txt from 2008/05

From: herb fawcett <herbgosia@-----.net>
Subj: Re: [DR-L] oboe reed knives
Date: Thu, 08 May 2008 01:02:58 -0400

My "balance" reference is to the axis of rotation when scraping. As far as I
am concerned, a blade doesn't need to be more than a couple of inches long,
so I guess that would be tending toward the handle. What I like about Meg's
knife is that the axis of rotation is right down the center line of the
handle, and that makes it very comfortable for my thumb as the "stop" and
the swing of the edge is from the thumb down to the edge. It just feels
right. Pushing on the knife is unnecessary because of the weight of the
whole unit and the ultra-sharp edge. It minimizes those embarrassing notches
in the tip of the reed.
Sometimes with bassoon reeds, I use a pull stroke and this blade is a little
wide for total comfort with that stroke. I could get used to it, but it
would be better in that application if the blade were just a little narrower
(for me)
Hope that explains my remark,
Herb

On 5/7/08 8:46 PM, "David Crispin / Crispin's Creations"
<crispinscreations@-----.net> wrote:

> Herb,
>
> Regarding your comment:
>
> "It is not only beautiful, but very sharp and nicely
> balanced."
>
> Could you tell us more about the "balance" of the knife? I'm a bit confused
> about what the desired balance is in a reed knife. Some say that if fine
> CONTROL is desired in a knife, then the balance should be more towards the
> handle, the opposite of say, a meat cleaver, in which the weight of the
> blade helps to do the cutting. But others say that in a reed knife, the
> balance should be towards the blade, so that the user can let the weight of
> the blade cause the edge to catch the cane, instead of bearing down.
>
> By the way, I've spoken with Meg about her custom knife maker, and know that
> in her custom knife, the tang goes all the way to the end of the handle, the
> "handle" actually being two "slices" of wood sandwiching the knife's tang.
> This would act to put the balance towards the handle, but what do I know?
>
> Signed,
>
> Confused in Mississippi
>
>
> ----- Original Message -----
> From: "herb fawcett" <herbgosia@-----.net>
> To: <doublereed@-----.org>
> Sent: Wednesday, May 07, 2008 4:43 PM
> Subject: Re: [DR-L] oboe reed knives
>
>
>> No, I have one of the first custom knives that Meg ordered from the knife
>> maker in Florida. It is not only beautiful, but very sharp and nicely
>> balanced. I have sharpened stuff for years as a dentist, and the technique
>> doesn't vary a lot, so I don't have the jig etc. except for profiler
>> blades.
>> Too bad Meg was out of the knives.
>> Herb
>>
>>
>> On 5/7/08 11:48 AM, "Miriam Williams" <mwquacker@-----.net> wrote:
>>
>>> Yes, thanks; I've known Meg for years. She is a very nice person, and her
>>> customer service is unparalleled IMO.
>>>
>>> Do you use the Speedy Sharp, Herb?
>>>
>>> Miriam
>>>
>>> ----- Original Message -----
>>> From: "herb fawcett" <herbgosia@-----.net>
>>> To: <doublereed@-----.org>
>>> Sent: Wednesday, May 07, 2008 12:55 PM
>>> Subject: Re: [DR-L] oboe reed knives
>>>
>>>
>>>> Miriam,
>>>> That reference was to Meg Cassell at Good tone Guild. A very nice
>>>> person!
>>>> Herb
>>>>
>>>>
>>>> On 5/7/08 10:35 AM, "Miriam Williams" <mwquacker@-----.net> wrote:
>>>>
>>>>> What are you teachers recommending for a decent hollow-ground beginning
>>>>> reed
>>>>> knife these days?
>>>>>
>>>>> I have a couple Rigotti I like.
>>>>>
>>>>> I am familiar with "a good reed knife is one you can keep sharp". I
>>>>> seem
>>>>> to
>>>>> be able to do that with the Rigotti.
>>>>>
>>>>> I'm doing some internet reasearch for students who may start reedmaking
>>>>> this
>>>>> summer.
>>>>> Preferably under $30 if possible.
>>>>>
>>>>> Thanks!
>>>>> Miriam
>>>
>>>
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>>
>>
>>
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>
>
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