 The Oboe BBoard
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Author: huboboe
Date: 2013-09-03 20:12
@Mark: Just like your reed knife, the gouger blade sharpness is a function not only of the abrasiveness of the cane but of the steel alloy it is made from and the hardness to which it has been tempered. And, like your reed knife, it must be sharp to work properly.
Craig: why don't you try sharpening it yourself? If you lay the top of the blade flat on your stone and hone the flat surface it will give you a sharp edge without changing the curve. The burr that develops can be stropped off on a block of wood or leather belt Treat it exactly as you would your reed knife, except you only remove metal from the flat side.
Beats the time and expense of pro sharpening...
Robert Hubbard
WestwindDoubleReed.com
1-888-579-6020
bob@westwinddoublereed.com
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mjfoboe |
2013-08-27 17:03 |
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Oboelips |
2013-08-27 17:49 |
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mjfoboe |
2013-08-27 21:41 |
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Oboe Craig |
2013-08-28 03:40 |
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mjfoboe |
2013-08-28 21:53 |
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huboboe |
2013-09-03 20:12 |
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Oboe Craig |
2013-09-04 00:19 |
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cjwright |
2013-09-04 18:16 |
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Oboe Craig |
2013-09-04 22:15 |
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huboboe |
2013-09-04 22:24 |
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cjwright |
2013-09-05 06:02 |
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huboboe |
2013-09-06 20:49 |
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huboboe |
2013-09-06 22:35 |
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cjwright |
2013-09-07 00:14 |
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huboboe |
2013-09-07 23:54 |
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johnt |
2013-09-13 20:11 |
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The Clarinet Pages
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