I've never made French-style reeds, but to my knowledge, we use very different gouges and shapes over here. Gouge is double radius 60-45 center to side, and the shape is Mack +. Of course you can try the scraping style on your own gouge and shape, but it might not be as easy. Best of luck!
Use a very sharp knife and keep your scrapes within the channels. So much of my reed making career, I used dull knives that I thought were sharp and wondered why my structure was so weak--this is why.
AS a lousy but long time reed maker, I was always told never to scrape at all on the middle of the reed and that works for me (again I'm not good but this is one thing I more or less do well)@@thereedwhisperer
That tuner was incredible! I'm going to have a look at that..
It's called Tunable, and I use it all day every day! Definitely worth the money.
Very fun to see tiny differences in your process from two years ago. Thanks for the great resource!
This was very helpful, and shows me I'm not doing anything fundamentally wrong.
It also makes me feel like I should switch to a beveled edge.
This Harvard Double Reeds knife sharpening system is seriously game changing!
Love this video! Would love to see more!
I'm working on it! Been too busy making reeds 😂
Great video! You included lots of juicy details, thank you
Thank you for your wonderful videos!
Thanks Jessica!!
Excelente... Parabéns 👏
Obrigado!
great video, thanks
where did you get your blade sharpening guide?
All of my tools can be found here: www.josephwendaoboe.com/resources
I use French scraping, but want to try this. What you know about the differences of those two?
I've never made French-style reeds, but to my knowledge, we use very different gouges and shapes over here. Gouge is double radius 60-45 center to side, and the shape is Mack +. Of course you can try the scraping style on your own gouge and shape, but it might not be as easy. Best of luck!
do you have advice on how to avoid scraping the spine off?
Use a very sharp knife and keep your scrapes within the channels. So much of my reed making career, I used dull knives that I thought were sharp and wondered why my structure was so weak--this is why.
AS a lousy but long time reed maker, I was always told never to scrape at all on the middle of the reed and that works for me (again I'm not good but this is one thing I more or less do well)@@thereedwhisperer