Hello all,

Thought maybe you would like to learn a little more about what we are doing when we make oboe reeds.

There are two files attached. One shows the raw material - reed cane in tube form. Through a variety of processes we split, cut, plane a piece of cane to three inches long and then gouge (hollow) it to .45-.6 mm thick. The cane is then folded and trimmed to a precise shape. Next the shaped cane is tied to a staple (metal tube covered in cork). Now the fun begins - using a knife you scrape the reed with a reed knife. The tip is is scraped around to .03mm - about the thickness of a piece of paper. The rest of the reed is scraped to between .40 mm and .50 mm.

It is an involved process that takes years to master and at which the oboist spends hours a week working on. Bassoonists also make their own reeds. Clarinetists and saxophonists use reed knives to touch up reeds but rarely make their own. Because of the construction of these reeds - they are easier to use manufacture by machine.

There is a direct correlation between the sharpness of the knife and quality of the reed. Wicked Edge has made a huge difference in my own reed making as many oboists around the country can now also attest.

Hope this helps,
Robert Huffman

Hello Anne,

Welcome to the Wicked Edge Double Reed Forum. Why don't you introduce yourself and talk about your experiences using Wicked Edge with reed knives? The knife enthusiasts find us an interesting lot. We certainly bring a different perspective to this art.

There is a lot of valuable information in this forum - some specifically for oboists / reed players and some about knife sharpening in general.

Happy reed making!

Robert

Clay - I was delayed getting out of town and was very excited to see the package from WE - just arrived this afternoon.

I took a look at the blades and tried them out this evening. They are absolutely fantastic!!

My one concern is how they would respond to the steel. As we discussed - I used a steel often to reset the burrs as the cane dulls the edge immediately. I am very happy to report that there was no problem with resetting the burr on the steel. Was very concerned that the steel would cause chattering - but thankfully - no.

Last night I started two new reeds and they gave me quite a bit of trouble. With the knives you sharpened they shaped right up with very additional little work. There is a saying that three secrets of a good reed are 1) a sharp knife 2) a sharp knife and 3) a sharp knife.

Thanks so much for taking the time with these knives. Can't wait for my Chosera's to arrive!

Clay,

This looks beautiful. Am looking forward to trying this out.

rh

Tom - thanks for your kind words. I can't tell you how much I appreciate your help and support over the years, not to mention your great knives!

Oboists face so many obstacles and it absolutely wonderful to have people like you and Clay in our corner.

Just demonstrated Wicked Edge for a member of the Boston Symphony this morning. He was very impressed.

Hallo Mark,

Vielen Dank für Deine Gruß auf Deutsch! Leider ich glaube wir sind auf ein Englisches Forum.

Robert

(translation: many thanks for your greeting in German! Unfortunately, I think we are an English forum.)

Mark - it seems the Rigotti's are made with a brittle steel. Some of my older Rigottt's will sharpen with diamond stones but the newer ones simply won't. The knife Clay sharpened was the worst of the bunch - I called it my 'chatter-baby'. Many oboists however use the knives and it was critical to find a solution.

Hallo Leo - was für eine Überraschung von Ihnen auf Deutsch zu hören! Sind Sie Deutscher - wohnen Sie in Deutschalnd? Benützen Sie Messers um Ihre Blätter zu schaffen wie Oboisten?

Es ist eine Freude von Ihnen zu horen!

Auch mit freundliche Grüßen,
Robert

(for non-German speakers)
Hello Leo - what a surprise to hear from you in German! Are you German - do you live in Germany? Do you use knives to make your reeds?

It is a pleasure to hear from you!

With friendly greetings also,
Robert

Hello all,

This is a forum for double reed players to raise questions and share tips and experiences with others in the double reed community.

By way of introduction, I am an oboist and I retired last year from The U.S. Army Band, "Pershing's Own" after 33 years. Just last year I discovered Wicked Edge and after a lifetime to knife sharpening being the bane of my existence, I now enjoy razor sharp knives consistently. This system has made a huge difference in my reed making!

I studied with Earnie Harrison at LSU and then later with Don Hefner and Gene Montooth for graduate studies at The Catholic University in Washington, D.C. Since then I have studied with Cindy de Almeida and Jonathan Blumenfeld. More recently I have studied also with Shea Scruggs and Chris Philpotts.

For sharpening knives - I use 21 degrees on the left side and 23 degrees on the right side. I use the diamond stones 100-1000, ceramic stones (1200/1600 grit) and finish with the 5µ and 3.5µ strops. For touching up the knife I go back to the ceramic stones and then the strops. For creating an edge for scraping bark and starting a reed - I use an older knife and sharpen only to either 600 or 800 grit and the use the strops.

Please feel to introduce yourselves to our community and let us know what you have learned.