5 Minutes on Oboe Reeds and Wine with Eugene Izotov

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  • เผยแพร่เมื่อ 7 พ.ย. 2024

ความคิดเห็น • 35

  • @JuankPiedra29
    @JuankPiedra29 3 ปีที่แล้ว +8

    Never did I imagine that someone could explain reed making with wine bottles but here I am, and I am SO glad I clicked the video. Thank you. Great editing too!

  • @amyhouck2956
    @amyhouck2956 3 ปีที่แล้ว +2

    Yes!! Love this analogy. So perfect!

  • @JosueRodriguez-ht9dj
    @JosueRodriguez-ht9dj 3 ปีที่แล้ว +2

    Excellent comparison! Thank you for sharing it professor Izotov!

  • @erinmarks4079
    @erinmarks4079 2 ปีที่แล้ว

    Thank you so much for this. Many blessings

  • @Xingqiwu387
    @Xingqiwu387 2 ปีที่แล้ว +3

    Has anyone tried the Reeds 'n Stuff profiler with Eugene Izotov's template? If it works as well as the European scrape templates do, I'll definitely be a buyer! Eugene Izotov has a wonderful sound worthy of emulating by any oboist anywhere!

  • @oboeman63
    @oboeman63 3 ปีที่แล้ว +1

    Thanks for sharing these points. The video is very helpful!!

  • @freylech
    @freylech 3 ปีที่แล้ว +1

    This is so awesome! Thank you. You made me smile, and I learned something!

  • @robertscott4094
    @robertscott4094 3 ปีที่แล้ว +2

    Great video. I have heard a comparison to wine bottles before. This cleared it up quite a bit.

  • @OboeFiles
    @OboeFiles 3 ปีที่แล้ว +2

    Thanks for the video! I wish I had paid attention to the slope much earlier in my life! Like so many I was distracted by the tip and back

  • @TheAnnaFisher
    @TheAnnaFisher 3 ปีที่แล้ว

    Great analogy using these visuals!

  • @JamesKimOboe
    @JamesKimOboe 3 ปีที่แล้ว +1

    Wonderful video! 👍

  • @nomorebushz
    @nomorebushz 2 ปีที่แล้ว

    The wine is for when the oboist plays through bad opera performances.. and so, I wonder if Casa Italia Opera Dinner House is still north of downtown Los Angeles on Broadway?
    I’ve got stories, me and Fred Dutton, may he Rest In Peace
    Now, back to the oboe reed... that’s the blend, as I’ve called it for decades. And for me, the harder the cane the steeper the blend. That’s where I spend time waiting, to finish the reed after the wood “grows” after resting after the initial days developing. That blend area or the rooftop some may call it, is where I seek the body of the sound, which resonates and frees up the entire register of the horn for the agility and depth of sound we seek, by introducing the vibrations of the tip, into the heart and body of the reed.
    Excellent delivery, for the tip and blend are key to what is commanded from our music on the stand. The pencil is a longer tip, and may be ok for a beginning 10 year old student, who needs reeds and a teacher.

  • @mimiwaisbord4466
    @mimiwaisbord4466 ปีที่แล้ว

    Hello Eugene, I have just seen your video. I loved it and I would like to ask you what measures for gouging you suggest

    • @Oboesolo
      @Oboesolo  ปีที่แล้ว

      I am glad you found it useful! I use mostly Ferrillo and Ross machines with RDG1 shaper tip, as such I gouge at .59(c)-.50(side).

    • @mimiwaisbord4466
      @mimiwaisbord4466 ปีที่แล้ว

      Thanks a lot.

  • @excalibur1812
    @excalibur1812 2 ปีที่แล้ว

    This is similar to what Hedrick states in his book. I've heard it described as an old "coke bottle". Your recording of La Favorita was very inspirational for me. Also, the tannins in the wine alters the molecular structure of the cane resulting in a better tone. And your tone gets even better if you soak your reeds in vodka!

  • @kingchoi718
    @kingchoi718 3 ปีที่แล้ว +2

    I enjoy your videos as much as Timo Boll’s !

  • @zenarobinson3851
    @zenarobinson3851 2 ปีที่แล้ว

    i don't play the oboe (i had one - maybe 2 lessons almost 60 years ago, & felt as if the top of my head would blow off!) but i watched/listened to this as i could actually hear & understand the speaker!

  • @grahammackenzie8778
    @grahammackenzie8778 2 ปีที่แล้ว +1

    I love this video and the pictures going along with it...though I admit that I had a visceral reaction to that over-defined tip. It just immediately conjured up the sound that it would likely make...horrifying!!

  • @Cantaalcorazón
    @Cantaalcorazón 3 ปีที่แล้ว +1

    Hello Eugene, thanks for the comparison of the wine bottles with the tip, could you also recommend a machine for gauge, thansk

    • @Oboesolo
      @Oboesolo  3 ปีที่แล้ว +1

      You are welcome to contact me via my website - we can discuss this in greater detail.

  • @RobinHautbois
    @RobinHautbois 3 ปีที่แล้ว +1

    I think this applies to both long and short scrape .... with some re-adjustment for proportions, but the same principles should hold true (I do short-scrape).

    • @Iloerk
      @Iloerk 3 ปีที่แล้ว +1

      Bordeaux vs Burgundy sums up the main difference between (the now old) French and German reed styles. With German (Bordeaux) having more resistance, stability and rounded/muffled tone, while the French (Burgundy) have more easy response, flexibility and brilliant/piercing tone.

  • @markn3586
    @markn3586 10 หลายเดือนก่อน

    That was a great analogy. Is there any truth that great Bordeaux years are supposed to be good years to buy cane?

  • @kingchoi718
    @kingchoi718 2 ปีที่แล้ว +1

    I’ll start drinking burgundies while making my reeds!

    • @Oboesolo
      @Oboesolo  2 ปีที่แล้ว

      A good thing to drink on any occasion! ;-)

  • @oboe440
    @oboe440 2 ปีที่แล้ว

    What shape do you find you typically use? Where is typically your gouge by using that shape?

    • @Oboesolo
      @Oboesolo  2 ปีที่แล้ว +1

      I mostly use Gilbert 1

  • @TheRivera3284
    @TheRivera3284 หลายเดือนก่อน

    How did I go all this time without knowing what kind of wine to purchase? Haha ❤

  • @jimbus2982
    @jimbus2982 3 ปีที่แล้ว +3

    Nice

    • @jdsd3077
      @jdsd3077 3 ปีที่แล้ว +2

      that's a video... made me smile and made me think, thumbs up

  • @0boista
    @0boista 3 ปีที่แล้ว +1

    Tasty Reed but looks more American than pure Fench style 😉

  • @misael9801
    @misael9801 3 ปีที่แล้ว +1

    GrandeEeEe...👏🏻👏🏻👏🏻 Ma un Sassicaia o un Bolgheri...come li avrebbe commentati Maestro??? 😋😋😋

    • @Oboesolo
      @Oboesolo  3 ปีที่แล้ว +2

      Grazie! Ma le bottiglie di Sassicaia e di Bolgheri non sono uguali?

  • @oboeloco7771
    @oboeloco7771 3 ปีที่แล้ว +1

    You did forgotten to say, when the reeds don,t sound well, take you a wine, If It,s sauvignon better. Thanks , you are fantastic . Excuse my english