Klarinet Archive - Posting 000680.txt from 1996/10

From: David Blumberg <reedman@-----.COM>
Subj: Re: Reed adjustment/olive oil
Date: Sat, 26 Oct 1996 22:51:28 -0400

Yes,
And Olive Oil is probably good for your cholesterol level as well. But, does
it give off that nice Italian aroma when you clip the reed using a quarter,
and a match?
David C. Blumberg

----------
From: Klarinet - Clarinettist's Network on behalf of Julianne Kirk
Sent: Saturday, October 26, 1996 2:33 PM
Subject: Re: Reed adjustment

I use regular Vandoren's and have found them to work better than the V12s, a
trick I learned from my teacher is to coat your reeds in olive oil while
they're new. It makes them last longer for one thing and it does help the
sound as long as you don't mind the taste. I don't really taste it but am
finding that it helps. Only do this in fall, winter and spring, it doesn't
work in the summer.

Hope this helps.

Julianne Kirk

At 10:57 AM 10/26/96 -0500, you wrote:
>Can anyone give me some advice on reed adjustment? It seems that lately
>anything that I do to my reeds produces a "tinny" sound or a slight
>whistling sound. Most people do not notice this, but it is quite
>disturbing to me.
> I have been using vandoran v-12 #4 since v-12's came out, but
>lately they haven't sounded the same.I have tried regular vandorans, but
>they don't seem to be the solution. I have also tried Queen reeds lately
>because I used them in college, but they are so hard. My dilemma is
>that I can't get the dark sound that I used to get and still have
>flexibility in my playing.
> SUGGESTIONS PLEASE!
>
>Deborah
>
>