Ken L First I want to say that I enjoy your videos and especially your fine playing. Since you mention my good friend and former student (late 1960’s) Tom Ridenour, I wanted to add more information on Tom’s clever way to test for imbalance in a reed. And that is how to correct an unbalanced reed. The test works because pressing one side of the reed down and/or moving one side toward the center of the embouchure allows only one side to produce a sound. Thus you are comparing the sides of the reed separately. If both sides of the reed sound the same, the reed is fairly well balanced but if the sounds do not match, the side with the duller sound needs to be softened. A quick test is to slant the duller side toward the center of the mouthpiece. A sound improvement should be immediately evident. Testing a low ‘C’, the ‘G’ above the staff, and ‘E’ etc, tells where the imbalance is. The higher the pitch is, the closer the imbalance is toward the tip. For example, if both sides of high ‘E’ sound the same, the imbalance isn’t at the tip so don't sand there! The imbalance will be lower on the reed. Experiment on many reeds and eventually you will know where and how much to sand off a bit of cane and then have a much better sounding reed.
try the Aria reeds. I do not usually feel the need to adjust them. I use 3.5 and sometimes 4.5. If I do adjustment, I use a dial micrometer, and a knife, and balance the sides up near the bark.
Señor Morales, estoy muy de acuerdo lo que Ud. dice, pero, por favor, tiene alguna prisa, ? Hable mas despacio para que uno pueda enterderle. Muchas Gracias.
Didn't he just stated V12 are consistency of sound and quality. So, how is that he has to adjust that reed by sanding the tip up to the heart. I also use V12 VanDoren, and found them very inconsistent, and yes they did have to be adjusted for balance. I have yet to open a box of any reed maker and not have to adjust it. The only one I did not and could not adjust are the non cane reeds. I tried the Legere, not bad, but the sound does not have the, what I consider, the quality of cane.
You're asking too much. Vandoren has _relatively_ good consistency. You simply cannot ask a cane plant to grow evenly. It has little to with the precision of reed makin instruments
Ur an arrogant, pretentious asshole. There's no way that you can have the perfect strength reed with perfect balance for a specific setup in your particular climate. Conditions are always changing, which is why clarinet players are always going to need to adjust their reeds a little bit depending on the situation. You're like one of those idiots who blames clarinet makers for the intonation issues of western music in general.
Ken L
First I want to say that I enjoy your videos and especially your fine playing.
Since you mention my good friend and former student (late 1960’s) Tom Ridenour, I wanted to add more information on Tom’s clever way to test for imbalance in a reed. And that is how to correct an unbalanced reed.
The test works because pressing one side of the reed down and/or moving one side toward the center of the embouchure allows only one side to produce a sound. Thus you are comparing the sides of the reed separately. If both sides of the reed sound the same, the reed is fairly well balanced but if the sounds do not match, the side with the duller sound needs to be softened. A quick test is to slant the duller side toward the center of the mouthpiece. A sound improvement should be immediately evident.
Testing a low ‘C’, the ‘G’ above the staff, and ‘E’ etc, tells where the imbalance is.
The higher the pitch is, the closer the imbalance is toward the tip. For example, if both sides of high ‘E’ sound the same, the imbalance isn’t at the tip so don't sand there! The imbalance will be lower on the reed.
Experiment on many reeds and eventually you will know where and how much to sand off a bit of cane and then have a much better sounding reed.
Very informative. Thank you
I can't Get over his Tonguing. Superb!
What a great video. Very helpful
try the Aria reeds. I do not usually feel the need to adjust them. I use 3.5 and sometimes 4.5. If I do adjustment, I use a dial micrometer, and a knife, and balance the sides up near the bark.
You guys should do more videos on the protege
Señor Morales, estoy muy de acuerdo lo que Ud. dice, pero, por favor, tiene alguna prisa, ? Hable mas despacio para que uno pueda enterderle. Muchas Gracias.
Ricardo anchor tongues. Very, very well. He's amazing!
???
No he doesn't lmaoooo he uses single tongue without anchor
I'm not sure what made me want to watch this, but it feels like I'm one step closer to becoming an ambitious clarinet player. Maybe.
Hope you did well.
Didn't he just stated V12 are consistency of sound and quality. So, how is that he has to adjust that reed by sanding the tip up to the heart. I also use V12 VanDoren, and found them very inconsistent, and yes they did have to be adjusted for balance. I have yet to open a box of any reed maker and not have to adjust it. The only one I did not and could not adjust are the non cane reeds. I tried the Legere, not bad, but the sound does not have the, what I consider, the quality of cane.
That's weird that no reeds work for u. Try a different mouthpiece
Try Légère Signatures, you might like them. That is, if you haven't tried them.
You're asking too much. Vandoren has _relatively_ good consistency. You simply cannot ask a cane plant to grow evenly. It has little to with the precision of reed makin instruments
Ur an arrogant, pretentious asshole. There's no way that you can have the perfect strength reed with perfect balance for a specific setup in your particular climate. Conditions are always changing, which is why clarinet players are always going to need to adjust their reeds a little bit depending on the situation. You're like one of those idiots who blames clarinet makers for the intonation issues of western music in general.
I wonder if he still gets his instrument looked at by the best technician in Delaware Mike Hammer
No, he uses Larry Frank in Audubon, New Jersey
Saliva is not acidic.
It is lol that's why it breaks down 50% of our food before it goes into our internal organs.