 The Fingering Forum
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Author: d-oboe
Date: 2003-11-17 16:29
I've been making reeds for some time now, and have always been looking to get a sharper edge on my knife. (oboe reed knife) ---->Bassoonists/oboists: please list out your method for sharpening your knife, or of any methods you have found that work well.<------- I have to my access fine grade, and extra coarse grade diamond sharpening stones.
d-oboe
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Author: TorusTubarius
Date: 2003-11-17 21:49
Most of the time when I'm making reeds I just use crock sticks to keep the edge. The trick with those things it to never let the knife get really dull in the first place. They do best at maintaining an edge, not creating one from scratch. I got mine from Covey oboes. <a href=www.oboes.com>Covey Oboes</a> If you don't know what they are, they're basically a set of two stone rods that you place into holes in a wooden base, making a V-shape. You can place them in at either a 20 or a 25 degree angle. There are two sets of rods, one coarse and one fine.
I've found what works best for me, after much experimentation, is to use only one rod at a time. First I draw down one side moving towards the edge, not away from it. Then I flip the knife around and draw back up the same rod on the other side of the edge.
For knives that don't already have a workable edge, crock sticks are of little help. For those knives I use a diamond stone to establish a good edge, much like what you are probably talking about.
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Author: d-oboe
Date: 2003-11-18 03:50
know how exactly do you create the burr on your knife? You know, to make it scraping sharp not cutting sharp...Maybe it's a Canadian thing?
D-oboe
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Author: trinity
Date: 2003-11-20 03:59
wow that s cool........ what kind of reeds do u make???
like vandorin, rico, etc. i think vandorin works the best!
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Author: Thatoboekid
Date: 2003-12-12 20:47
I use a 5" ceramic stick on a handle I got from a guy at Handamerican.com It's basically a really big crock stick with a wooden handle, and I've found it to work amazingly well. Also, you can hit people with it
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