Klarinet Archive - Posting 000220.txt from 2001/11

From: Bill Hausmann <bhausmann1@-----.com>
Subj: Re: [kl] French Cut
Date: Mon, 5 Nov 2001 21:06:35 -0500

At 11:16 AM 11/5/2001 -0800, Mary Driver wrote:
>I don't know what the official Mitchel Lurie definition
>of French Cut is but here is my opinion. First, I
>don't believe that French Cut refers to the cut line
>where the rough part of the reed meets the bark. Reeds
>with that cut line are called "File cut".

It is often called "French file cut."

>I have used
>some of the Mitchel Lurie reeds labeled as French Cut
>or Premium and I have had good results with them.
>To me they seem to be cut just a little bit thinner
>than regular ML reeds. It is common knowledge that
>ML reads are softer than Van Doren reeds for a given
>number and I think that the ML French Cut reeds are
>even softer than the regular ML reeds. When I buy ML
>French Cut reeds I have to go up a half step from
>what I would normaly buy for a standard ML reed.

Apparently, the file cut makes a substantial difference.

Bill Hausmann bhausmann1@-----.com
451 Old Orchard Drive
Essexville, MI 48732 ICQ UIN 4862265

If you have to mic a saxophone, the rest of the band is TOO LOUD!

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