This week I'm playing The Marriage of Figaro with the Notre Dame Opera - concerts Thursday through Sunday. And it sounds great! Most of the cast and half of the orchestra are undergraduates, and rehearsals and performances are eating up every evening this week, but I'm enjoying myself 100%. It is just such a treat to get to play this music. Everyone is doing a great job and we're having fun. I love my life.
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...
Comments
Post a Comment