Author: Craig Matovich
Date: 2007-01-11 14:33
A nut eh?, well I take that as a compliment these days! ![[toast]](http://test.woodwind.org/clarinet/BBoard/smileys/smiley15.gif)
I have learned not to play oboe when having beer, although I did enjoy the experiments about how the speed of sound varies in different gasses.
But on your point about residual substances on reeds whether its lunch, beverage or a bit of sugarless mint, I suspect it would influence the reed adversely.
A good oboe friend here in Colorado uses distilled water exclusively and believes it does forestall the eventual brittleness you mention. He is a geologist by training and is thinking about various minerals disolved in water, mentions the calcium, lime, etc., buildup that appears on sinks and mirrors after water dries. I think he makes good sense.
I love things that lead to the next question and this suggests to me some proper cleaning such as ustrasonic chambers with distilled water might reverse the brittleness, assuming its presence and not some chemical deterioration of the cane is the cause. Or better yet, keep it out in the first place. There was some good buzz about the ultrasonic cleaners some time back but I don't know how people eventually felt about them.
I think I'd have to say my reeds get good exposure to coffee in the AM and red wine in the PM, but I don't worry so much about longevity lately, meaning while on a self-funded sabbatical since last spring and having lots of time to make reeds, but alas that is soon to end and perhaps then I'll stick to at least sober reed making. The coffee will have to remain.
Post Edited (2007-01-11 14:49)
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