Author: WoodwindOz
Date: 2013-05-05 18:39
Hey Drew,
Prepare for 15 different opinions from 10 different people! :P
I am no expert...but my basic understanding (and the way it has been explained to me) is that you need to create a scraping edge that will 'scoop' the cane away, not a downwards-chopping sharp edge like a kitchen knife.
The most basic way to achieve this is to make sure that the edge of the knife that faces you gets sharpened first, then flip it to sharpen the edge furthest from you, and finish once again with the edge that faces you. This should leave a burr on the furthest edge. The difficulty comes with the angles...so I am going to leave the more scientific stuff (and any fancy techniques) to the experts to explain.
I like to finish with a leather strop from Reeds and Stuff (I think I got it from Forrests). It leaves a brilliantly sharp edge.
I was blase about knife sharpening...until I got better at it and consequently bought a new knife. My reeds got about 50% better overnight.
Rachel
|
|
The Oboe BBoard
.jpg){kind=small}
