Klarinet Archive - Posting 000093.txt from 1997/04

From: Brian Ackerman <ackerman@-----.UK>
Subj: Re: Concave Facings
Date: Thu, 3 Apr 1997 18:04:14 -0500

I think Jerry meant table rather than facing. Tables are usually made
concave to avoid them becoming convex. It is very difficult to make the
table perfectly flat, and in any case the slightest movement in the ebonite
would mean it was no longer flat. Try measuring the facing on a mouthpiece
where the table is no longer flat - it is impossible.
I think a slightly concave table is ideal, but some mouthpieces are far too
hollowed out.
Brian Ackerman.
UK

----------
> From: Jerry Korten
>
> I know there is not a lot of knowledge out there about Clarinet
mouthpiece
> facings, because my last posting asking about the subject was met with
stony
> silence.
>
> But perhaps somebody has information on the benefits of concave facings
(like
> the Vandoren mouthpieces of the late eighty's and 1990's).
>
> I seem to feel they add a little bit of instability by bowing the reed
> (placing the reed under continual stress).
>
> Any opinions?
>
>
> Jerry Korten
> NYC
>
>
> P.S. The sweet taste of some reeds is mentioned by Stubbins in his book
as a
> measure of properly aged cane. A bitter taste means the cane has not been
> aged long enough. I am certain that the taste has nothing to do with
> digestion!

   
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