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Re: How to Sharpen things.

Author: oboedrew
Date: 2011-04-13 23:18

RobinDesHautbois wrote:

> It just so happens that I said people are still getting
> it wrong because I've spent time with oboists (some
> at the Master's degree level majoring in performance)
> take out a reed knife that would barely scratch my
> thumb nail.

Agreed! Here we're on the same page. Too many oboists know nothing of knife sharpening. For years I was one of them! Even many fine professionals struggle with reedmaking because of underdeveloped sharpening skills. But it's not enough to "use a sharp knife" (the advice every oboist gives, but few understand). If it's not the right kind of sharp, it's not as good as it could be, and you don't have as much control as you could have.

RobinDesHautbois wrote:

> Please don't presume that a software engineer (or
> anyone) cannot have spent time in the trade.

Oh, don't worry, I don't. I couldn't care less about credentials or professions. I only care about knowledge and ability. I've known fantastic hobbyists and lousy professionals. Note that I list no credentials on my site... because they don't matter. I figure mine are more impressive than some oboists' and less impressive than others'. But none of that matters. If diplomas could balance reeds, they might mean something to me.

RobinDesHautbois wrote:

> And do read my statements in context: the burr
> method you promote applies to deep concave
> double-hollow-ground blades...

Oh, not so. Many knives benefit from a scraping burr. A conventional cutting edge is ideal if you're drawing the blade across the cane to slice it, or if you're applying downward pressure to clip the tip. But if you're scraping, a good burr will remove finer bits of cane more easily and with less pressure.

(A quick definition: Scraping means that the blade moves perpendicular to a sawing motion, and simultaneously in an arc, such that the burr lifts upward from the cane at the end of each stroke.)

Certainly different knives require slightly different sharpening methods, but those differences mostly have to do with the establishment and maintenance of a conventional edge, on which the scraping burr is formed.

RobinDesHautbois wrote:

> I'm guessing that the Caswell method is relatively
> new: novelty does not mean superiority.... if it did,
> we'd all be playing MIDI controllers!

Daryl Caswell's booklet was published in 1994, so it's not incredibly new. But that's beside the point. You see, his booklet doesn't claim to invent a new sharpening method. He's not even an oboist. In the preface, he describes himself as "an engineer and a horn player." It's just a good explanation of very old methods, long used by the finest reedmakers. And it talks a bit about the metallurgy of reed knives too. It's a fine resource that every aspiring reedmaker should read.

RobinDesHautbois wrote:

> As for your point of just liking it.... you certainly
> have the right to enjoy abrasiveness and discord:
> not everyone will agree. (I haven't decided yet: you
> don't strike me as an outright bad guy!)

Abrasiveness? Discord? Alright, fair enough. Tone is tricky online. Those who know me know I'm feisty in debate, but it's all said with a wink and a grin.

Now go read that Caswell before I hulk out.

*winks... grins*

Cheers,
Drew

www.oboedrew.com

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How to Sharpen things. new

RobinDesHautbois

2011-04-04 23:52