 The Oboe BBoard
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Author: huboboe
Date: 2013-02-25 06:17
I don't claim to be an expert on the subject, but what I know about tube cane is that there are three different basic layers to the structure: the bark, the 'meat' and the pulp. Depending on growing conditions, these layers vary in thickness.
The bark is rigid and relatively thin and provides the architectural structure to the reed. The 'meat' is what you find under the bark and is the flexible, vibrant part of the cane. The pulp is the soft, gooshy stuff on the inside of the tube. It has no integrity and needs to be completely gone.
The major problem with gouging seems to me that, because the thickness of these layers is different from batch to batch of cane, that the thickness of the gouge needs to be adjusted in the gouger so that the best of the 'good stuff' is preserved. This results in accepting wrestling with the best compromise you can arrive at, or a lot of frustrating futzing with your gouger.
Robert Hubbard
WestwindDoubleReed.com
1-888-579-6020
bob@westwinddoublereed.com
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mjfoboe |
2013-02-22 23:26 |
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Re: Tube Cane WAll Thickness new |
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huboboe |
2013-02-25 06:17 |
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The Clarinet Pages
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