Klarinet Archive - Posting 000381.txt from 2000/03

From: Don Longacre <nw2v@-----.com>
Subj: [kl] Re: Reedknife advice please?
Date: Sun, 12 Mar 2000 10:18:51 -0500

I'd like to express an opinion or two I have on reed preparation. I think seldom
are commercial reeds ready to play out of the box. Much has been written on this
from Ron Vazquez to David Pino. Essentially it all boils down to getting a new
reed balanced symmetrically. I find a reed knife of good holding edge will hone
localized spots a bit better than grit. Although grit from #600 to 1200 works
fine in getting the reed flat, before any work is done topside.

I think if more attention were paid to affecting a nearly perfect flat surface
to the reverse side of the reed, there would be a lot less discourse on this
list on the subject of ligatures. Check mp table for flatness periodically.
If warpage is suspect, send it to an experienced mouthpiece technician for
correction. Getting a flat surface, as in optics, is difficult. I think it
is infinitely more important to have a full-surface bonding of the reed to
the table right up to the break point where a flat reed departs from the facing.

On the vamp side of the reed my preference is a decent reed knife. Keeping it keen is essential, therefore a good whetstone is needed. Dose the stone with mineral
oil(unless its a waterstone). Use a stroke that best covers the surface of the
stone so as the stone wears it will bear evenly on the cutting edge. Keep the
knife at a low acute angle to the stone including the bevel, if any. READ
CAREFULLY: Keep the edge guard on the knife at all times except when in use.
Do not stow the knife in your case or bag unprotected. DO NOT take the knife
to school under any circumstances. Leave it home.

Usually commercial reeds are asymmetrical to some degree. Using the time honored
methods to determine which side needs work. Rarely are they balanced as such.
Using the knife held slightly off the verticle, scrape the side or zone that
needs to be reduced. Don't overdo. A couple strokes and check the blade for
a slight accumulation of powdery reed dust. Remount the reed on mouthpiece and
try. Repeat until your satisfied. Unless your making your own reeds, don't
whittle the reed. Its already made but it needs balancing. You can finish off
with a fine grit, 1200-1500, then to seal off fiber ends, burnish with either
brown bag paper or the reverse side of grit paper. Usually the net result of
this process is that the clarinet will blow easier and freer. You may find it
necessary to advance a half step in reed strength as you become adept at
balancing. Then, too, you will catch your stand partner admiring your glossy
reed! Thanks. Disagreement? Thats what we're here for! {^_^}

Don Longacre

Who wonders...If a tree falls in the forest and there is no one there to see it
fall, will the other trees make fun of it?

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