 The Oboe BBoard
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Author: JRC
Date: 2011-05-12 15:46
The heart and the tips. I am guessing that you are not asking how to make the reed sound bright but you are asking how to make the bright sound "sweeter ", as in not reedy, not abrupt, not sour... I also found this to be the most sensitive issue in reed making.
There are two kinds of tip areas:
One at the very tip that is as thin as one's technique allows to make. Some uses fine emery paper or grind stone because of the danger that a knife would take some meat off the tip. It needs stronger words than ouch. The length and shape of this area varies depending on people but generally 0.5 mm or so straight across or v-shape from almost o at the center to 1mm at the side, or even round shape of similar dimension. The other is the general areas toward the tip before heart start. The long scrape folks generally define the latter as the tip and short scrape folks tend to have the former. Because of the peculiarity of the long scrape dynamics, most long scrapers do not need the very thin tip to gain good attack quality.
Both of these two tip areas define attack and sweetness of the reed in my experience. I play with these two tip areas to manipulate the sweetness and attack quality. Of course the heart plays the primary role in brightness, the more pronounce (not necessarily thicker) the heart the "darker" the sound will be. If you simply want brighter sound. It is simple. Just scrape away the heart.
Post Edited (2011-05-12 20:28)
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HautboisJJ |
2011-05-12 12:13 |
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mjfoboe |
2011-05-12 13:27 |
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ohsuzan |
2011-05-12 14:01 |
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Re: adding brilliance to sound |
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JRC |
2011-05-12 15:46 |
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GoodWinds |
2011-05-12 15:54 |
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RobinDesHautbois |
2011-05-13 13:17 |
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The Clarinet Pages
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