 The Clarinet BBoard
|
Author: Ron Jr.
Date: 2005-10-19 13:35
Several years ago I read an article about a "Russian or eastern european?" clarinetist who soaked his reeds in Olive oil.
Has anyone done this and what were your results?
Ron
Post Edited (2006-03-07 13:00)
|
|
Reply To Message
|
|
Author: claclaws
Date: 2005-10-19 14:09
Interesting, indeed.
I'm curious whether other folks have tried this method too.
Lucy Lee Jang
|
|
Reply To Message
|
|
Author: Steve B.
Date: 2005-10-19 15:50
Just remember that Olive Oil can become rancid or oxidized if exposed to air
or heat. Probably not harmful, but not the best tasting reed.
Steve
|
|
Reply To Message
|
|
Author: Ed
Date: 2005-10-19 16:35
How about to balance the oiliness, add some red wine vinegar? Perhaps some saline would also help preserve the reed, add a dash of kosher salt. Hmmm, sounds like a recipe for a vinagrette! Maybe try soaking in some Paul Newman's!
Sorry, I couldn't resist, it is lunchtime.
|
|
Reply To Message
|
|
Author: chipper
Date: 2005-10-19 19:18
I've tried both chardonay and cabernet franc. Personally, I like the cab-franc better to drink and the chardonay for the reeds. But it was getting late and I wasn't playing well.
C
|
|
Reply To Message
|
|
Author: ZCClarinet
Date: 2005-10-19 19:28
A bunch of Ukrainian oboe players came to America for a performance, and one of my friends (who's mom was an oboist) had them stay at her house. She said they soaked their reeds in butter. And they soaked her reeds in butter as well. She liked how it tasted, but not how it played...
|
|
Reply To Message
|
|
Author: RodRubber
Date: 2005-10-19 19:45
Chipper,
If cab franc improves reeds, thats the only good quality cab franc has.
Thanks
|
|
Reply To Message
|
|
Author: Don Poulsen
Date: 2005-10-19 19:50
I expect the olive oil would facilitate the sliding of notes. And if one was to combine the olive oil with wine vinegar, as suggested above, I would think that one made from a good port(amento) would be best.
|
|
Reply To Message
|
|
Author: DavidBlumberg
Date: 2005-10-20 00:36
Ricardo's Indiana teacher Anton Weinberg (his name . com for his web address) makes a product called "reed feed" which would give you that same effect but be a lot more palatable.
Combine that with the Doctor's "Reedlife" product to clean the reed and you've got a winner.
|
|
Reply To Message
|
|
Author: Drenkier_1
Date: 2005-10-20 01:37
I seriously doubt olive oil did anything, why would it make it more vibrant? It wouldn't even get in the reed fibers. haha, why not fry the reed
Kevin Collins
|
|
Reply To Message
|
|
Author: donald
Date: 2005-10-20 11:15
when i was studying with Dave Etheridge at OU, a notable player in the US suggested this to him, so he tried it with a pile of reeds (and did myself and other of his students). Probably about 5 or 6 of us (including Dr E) tried it out and not one person stuck with it because as far as we could see there was no advantage whatsoever.
interestingly, the notable player who had suggested it to us all, later denied ever having made this suggestion and in fact claimed (in conversation with me) to have never tried it. hmmmmmmm
donald
|
|
Reply To Message
|
|
Author: BobD
Date: 2005-10-20 11:36
"It wouldn't even get in the reed fibers"
I wouldn't be too sure about that. Throughout history many ideas that seemed crazy to most people were eventually found out to have merit. Olive oil has been used by some as a bore oil but Doc's stuff is decidedly better. I'll pass on the offer to try one of the reeds, however.
Bob Draznik
|
|
Reply To Message
|
|
The Clarinet Pages
|
 |
.jpg){kind=small}
.jpg){kind=small}
.jpg){kind=small}
.jpg){kind=small}
.jpg){kind=small}
.jpg){kind=small}
