 The Oboe BBoard
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Author: Ken Shaw ★2017
Date: 2005-10-27 15:06
Gonzalo Ruiz showed me the easiest and quickest sharpening method I've seen. He uses a fairly soft blade, like the Vitry or Landwell soft. It's flat on the side toward his thumb and hollow ground on the other.
When the knife needs sharpening, he puts a few drops of water on a black Hard Arkansas stone, puts the flat side of the knife flat on the stone with the edge toward him and pushes it away a single stroke. This flattens and trues up the edge.
He then puts the hollow ground side of the knife flat on the stone with the edge facing away from him and pushes it forward a single stroke, raising the back of the knife as he does so to a 45 degree angle to sharpen the other edge and bend it to the best scraping angle.
The process takes him less than 30 seconds.
He does this frequently -- about once for each blade of the reed. He says that the edge on a harder blade wouldn’t last much longer and is more difficult to restore. (A couple of other people have also said this on the IDRS board.)
Part of the reason he has to sharpen frequently is his method of forming the tip, at least on baroque oboe reeds. He opens the tip 2-3 mm. longer than the final length. He then forms the tip by scraping all the way off the cane and onto the plaque. This shreds the cane, particularly at the corners, but he removes the damaged part when he clips the reed to its final length. This lets him make a thin, responsive tip without worrying about damaging the end.
Ken Shaw
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GMac |
2005-10-24 03:29 |
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Arnoldstang |
2005-10-25 01:10 |
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d-oboe |
2005-10-25 02:43 |
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fjozn |
2005-10-27 02:22 |
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Re: Favourite knives and crocksticks new |
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Ken Shaw |
2005-10-27 15:06 |
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