This weekend's South Bend Symphony concert, "Music From the Heart" features music of Dvorak and Chopin. Musicians here have an inside joke that we are the All Dvorak All The Time orchestra, and we certainly do seem to play his music an awful lot, BUT I will admit that I'm looking forward to this week. I have never played the 7th Symphony, and it is a large scale, romantic, beautiful work. I am not old, and I refuse to be jaded, but there are not a whole lot of big romantic symphonies by major composers that I haven't played yet so this will be one to mark off my list. I've been enjoying preparing it. We start rehearsals tonight, and the concert is Saturday. Click HERE for tickets and further information.
I've gotten a lot of questions on this topic, and the most recent querent prompted me to make a video to demonstrate. You can find that HERE . Knife sharpening seems to strike terror into many hearts. And it's little wonder. Many famous oboists have gone on record as saying that a sharp knife is the most important aspect of reed making. People have entire systems of stones and strops and rods set up to sharpen their knives. And it is important, of course it is - but I don't believe that you need your knife to be razor-like, or objectively the sharpest blade of any in your home. The reed knife has one job - scraping cane off in precision ways - and it has to be sharp enough for that, and sharpened optimally for that purpose. More than that is overly fussy for my taste. This is not to say that I allow my knife to be dull. A dull knife forces you to put too much pressure on the reed and can cause cracking. Obviously it can lead to terribly inc...
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