 The Oboe BBoard
|
Author: HautboisJJ
Date: 2011-12-12 13:48
A big question. I want to quit sharpening blades forever and use a knife with disposable blades instead, many practical reasons. I currently use an Olfa cutter blade, fantastic but expensive. Any alternatives? Anyways here is a reward for your kind reply! Haha, you get it with no replies too!
http://youtu.be/EMPxpa6vv4k
|
|
Reply To Message
|
|
Author: ohsuzan
Date: 2011-12-12 14:37
He! He! -- I already claimed the reward -- very rewarding, too! -- so I will now make good on the deal.
There are at least two reedmakers that I personally know of (both rather popular in the firmament of making reeds for others) who use knives with disposable blades, easily and inexpensively purchased at American "home improvement" centers and Sears and other hardware stores.
They started doing this because they were getting tired of the constant sharpening, and also the regular (expensive) need to buy new reed knives, which is a considerable cost of doing business for professional reedmakers.
I don't know exactly which handles or blades they use for which purposes, but I can judge from their results that these blades make good reeds!
I have tried to use disposable blades, with mixed success. I bought myself an "Xacto" brand kit some years ago, but still never developed my own reedmaking technique to any level of reliability. So, knife skills are still important, whatever blade you use.
Susan
|
|
Reply To Message
|
|
Author: GoodWinds ★2017
Date: 2011-12-12 15:30
I find the 'break' of knife-sharpening a welcome and therapeutic relief to reed-scraping, kind of like breathing in, breathing out... so I can't help you here.
GoodWinds
|
|
Reply To Message
|
|
Author: Chris P
Date: 2011-12-12 17:14
I know a few players who use those retractable blade knives in the orange plastic handle (with a slider on one side) - the blades have snap-off segments on them. No harm in trying one of them.
Former oboe finisher
Howarth of London
1998 - 2010
The opinions I express are my own.
|
|
Reply To Message
|
|
Author: Wes
Date: 2011-12-12 22:38
Lately, I've been using a $6.95 ceramic three inch knife from Harbor Freight for oboe reeds. It has an extremely sharp edge but no curl or burr on the edge. For the corners of the reed hump near the tip, it is great because of the rounded edge near the end of the knife. It thins the tips very well.
|
|
Reply To Message
|
|
Author: HautboisJJ
Date: 2011-12-13 14:55
Chris, that is exactly what i use! And my handle is also orange! Haha!
Wes, that is a knife for preparing food, am i correct?
Thank you all for all suggestions! Wonderful! (Yes, it is possible to make reeds from any cutting tools, Bart Schneemann doesn't own one single knife! He uses a set of small "grinders"!)
Howard
|
|
Reply To Message
|
|
Author: Wes
Date: 2011-12-13 21:34
Yes, it is a paring knife and is available on line. I've been giving my other knives a rest for a while.
|
|
Reply To Message
|
|
Author: TrueFinlandishness
Date: 2011-12-14 09:32
For quite a few years now I've been using ordinary Stanley Knives like you get from a Hardware Store. The blades need changing but they're very cheap as you can buy them in bulk and it means no sharpening! They are fine for reeds- many professionals in the UK use them. Make sure though that when getting a Stanley Knife it is the kind that has to be unscrewed to get the blade out. If you can slide the blade in or out you probably won't have enough stability in the blade for delicate work. Good luck!
|
|
Reply To Message
|
|
Author: Bobo
Date: 2011-12-14 15:30
Wes,
Do ceramic blades not require sharpening, or do they hold their edge so long that they just need to be replaced occasionally, and if so, how often?
|
|
Reply To Message
|
|
The Clarinet Pages
|
 |
.jpg){kind=small}
