 The Clarinet BBoard
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Author: vljenewein
Date: 2012-07-17 20:41
He stated the Var region of France as the best reed area. The Armenians would strongly disagree with him in that they think there is a river in Armenia that has the very finest reed material. I am a positive realistic thinker. My thought is this very same Arundo donax (Giant reed) that grows here (and there) as genetically one-in-the-same plant. DNA studies have shown that, so that's not a debate. However if conditions of growing are right I see no reason whatever to believe that these reeds here won't works just as well and can't tell a nickle's worth of difference between them.
Vernon
Jenewein Duduks Manufacturing & Research
www.duduk.us American made Duduks
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Author: Bret Pimentel
Date: 2012-07-17 21:21
Dr. Casadonte reports that the Var region has a "reputation" for being the best source for reed cane, though I can't find anything to suggest that he himself accepts this claim at face value. (See page 25.)
He does raise the issue of soil makeup and climate--I'm no botanist, but isn't there a possibility that different growing conditions might affect the final product, even with genetically identical plants?
In any case, as a musician I find clarinet and duduk reeds to be very different animals. It seems likely to me that clarinet reeds developed to take best advantage of the French cane's particular characteristics, and duduk reeds developed to take advantage of the Armenian cane's.
I can't say that I've played (to my knowledge) any clarinet reeds made from Armenian cane, but I would certainly give them a try!
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Author: Caroline Smale
Date: 2012-07-17 22:35
At a quick skim there seems to be a mass of numerical data, complex equations and computer simulation involved.
Does anyone know whether this has had any effect on reed design and/or production in the years since 1995?
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Author: The Doctor ★2017
Date: 2012-07-17 22:48
A lot to digest, but the major reed companies buy cane at auction from all areas around the Mediteranian and other areas around the world from many growers in many different climatic conditions. The major reed companies may have a show plantation that produces some small percentage of their total reed consumption but not a significant part. The Var Region in Southern France is more a fairy tale than the Holy Grail in the real reed world - been there seen that.
L. Omar Henderson
www.doctorsprod.com
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Author: vjoet
Date: 2012-07-18 13:13
Mark,
Many thanks for posting the link. Outstanding dissertation. I skimmed it for practical information I can use, specifically what causes the breakdown of a reed over time, and how to prevent it. You may have noticed I recently posted on "permanently wet reeds," (soaking in Vodka and water) in an attempt to lengthen the life of reeds.
The following is from the dissertation, copyright 1995 by Donald Jay Casadonte. I quote two paragraphs, for suggested here is the goal I am seeking:
"The effect of the bacteria on the clarinet reed is three-fold: 1) it adds mass to the clarinet reed tip, 2) it reduces the range of motion of the tortorsional and bending modes, and 3) it changes the overall shape of the reed tip. Contrary to Heinrich's assertion, this particular bacteria does not harvest the reed matter for food (it is one of the types of bacteria which gets its nutrients through the extraction of sugars in saliva, as we mentioned earlier), and so the degradation cause by the reed [sic, "bacteria"] is on the physical response of the reed and not on the material itself."
(p258 PDF, p238 printed numbers)
"A water-based antibacterial rinse for the reed is needed (alcohol rinses may cause dehydration of the cell wall matrix). Dr. Ayers, mentioned above, and the author have such a candidate (this candidate is a rinse already curently on the market, but which requires a prescription), which not only kills the bacteria, but breaks the monolayer attaching the bacteria to the reed. As the rinse must be made in non-prescription strength, and pass an FDA review, no further comment on its effectiveness is warrented in this document."
(p260 PDF, p240 printed numbers)
Mark, will you ask Donald what the rinse is. It is very possible that since 1995 it has been classified as Over The Counter. And what a boon that would be!
Thanks!
Vann Joe
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Author: Mark Charette
Date: 2012-07-18 14:28
vjoet wrote:
> Mark, will you ask Donald what the rinse is. It is very
> possible that since 1995 it has been classified as Over The
> Counter. And what a boon that would be!
Done.
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Author: LJBraaten
Date: 2012-07-18 15:54
I've been soaking mine in hydrogen peroxide after playing.
Don't know if this is good or bad, but I do seem to get more life out of my reeds than some of the other clarinet players in the local band.
Laurie
Laurie (he/him)
Post Edited (2012-07-18 15:56)
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Author: Ed Palanker
Date: 2012-07-18 16:55
Except for keeping my reeds in an air tight bag with a Rico Vitalizer in it my bass clarinet reeds have been lasting me anywhere from 3-9 months. I play in the Baltimore Symphony and I use the same bass reed for everthing, I don't rotate them at all but I keep a few in playing shape so I always have a replacement. I keep them humidity controlled at all times and never wet the bark half of the reed.
As far as my clarinet reeds, I do the same thing except I rotate them and they last me months too, many which I only use for chamber music have lasted me several years. Of course I don't play them more than a dozen times a year for a rehearsal or concert. In some ways reeds are a science but in many other ways, preperation, balancing, long term care etc. is an art. If anyone is interested I have several articles on my web page that have appeared in the Clarinet Journal years ago. ESP eddiesclarinet.com
ESP eddiesclarinet.com
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Author: Ken Shaw ★2017
Date: 2012-07-18 17:56
Ed -
Rico sells replacement Vitalizer humidifying packs. How often do you replace yours, and how do you tell when to do it?
Also, the refills come in three versions: 58%, 73% and 84%. Which do you use?
Ken Shaw
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The Clarinet Pages
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Here's the link to his dissertation: