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Doublereed Archive - Posting 000052.txt from 2008/05
From: "Miriam Williams" <mwquacker@-----.net>
Subj: Re: [DR-L] oboe reed knives
Date: Thu, 08 May 2008 11:36:54 -0400
Funny -- coincidentally I was watching Good Eats just the other night & it
was all about knives. The best knives have the tang going all the way into
the handle.
Then, last night on the history channel was about Cutco knives (of which I
own 2 plus the scissors, which is really neat; it comes apart for cleaning).
It's interesting to see the actual factory process of annealing, freezing,
heating, sharpening. They showed the importance of the burr and angle of the
edge. They buff off the burr on a spinning pc of felt . Also shown was how
to sharpen a straight razor; first on a stone (one side only), then on the
strop.
Anyway, I thought, why don't they make a reed knife. But their formula
produces a metal which is quite hard. It's supposed to hold an edge for a v
long time.
Thank you for all the info. It's really helped.
Guess you know "something", David... : )
Miriam
----- Original Message -----
From: "David Crispin / Crispin's Creations" <crispinscreations@-----.net>
To: <doublereed@-----.org>
Sent: Wednesday, May 07, 2008 10:46 PM
Subject: Re: [DR-L] oboe reed knives
> 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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>>> For personal help: email doublereed-owner@-----.org
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>>
>>
>>
>> ---------------------------------------------------------------------
>> For personal help: email doublereed-owner@-----.org
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>>
>
>
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