Key and Pad Stop Adjustment Points
Tap Test Analysis
This is a very effective, supplemental test for preliminary tuning while testing the crow of a reed. This is a simple way to find imbalances within the blade arch and/or rail strength and taper.
To quickly determine where a reed is out of balance before scraping or sanding, use a tap tone test on the rails and/or the blade. For a new reed, perform test on a dry reed. Light sanding and/or scraping may be carefully done on a dry reed. These tests can also be performed with a wet reed.
Why does the reed tap differently in different parts of the blade or rail?
Blade Tap Test Method
Using the back of the knife blade, pen or pencil, or sanding tool handle, tap on the centerline of one blade and then in the same location on the opposite blade. Notice if the tap tone of one side in a location (back/mid/front) is higher in pitch than the opposite blade. Sand the higher pitched blade until the pitch is a closer match.
For preliminary tests, tap near the step, mid-point, and in the delta behind the tip.
Rail Tap Test Method
Using the same technique, tap locations along the rails on both sides of the reed. Sand in that location on the side with the lower pitched tap.
You can also tap in the channels. Scrape or sand in the area of the channel with the higher pitch. Flip the reed and compare the tap tone on the opposite side, same location.
Rail Separation Analysis
Insert a plaque into the wetted reed to observe and compare the relative thickness and taper of the rails near the tip of the reed. Sand or scrape along the edge of the blade to reduce the thickness. Compare the thickness and taper of the left side of the reed blade to the right side. If one side is thinner than the other, sand the rails to thicken the rail.
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Knife Scrapes and Slices
Three knife techniques are used:
- Forward scrape
The first two techniques are abrasive scrapes and are NOT recommended for establishing tapers in the wings and at the tip of the reed. The forward scrape is recommended for the channels and for specific low note scrapes (as in Fig. 5C). The backscrape is recommended for general pitch lowering of the notes in Test 5 (Fig. 5B).
The first two techniques are “abrasive” scrapes which are better suited for sculptural scraping and can produce dips or windows in the blade profile. An additional abrasive scrape can be done using the heel of the knife blade (many reed knives are rounded at the heel) for mini channels if the blade does not have a rounded tip. Putting a radius at the tip of the knife is highly recommended. The rounded tip abrasive scrape is used in Tests 2-5 and 8-16. If a standard knife is used without the radius at the tip, the knife may over scrape into adjacent areas which may cause undesirable results.
The slice is the most important knife technique. It is not commonly used or understood by the majority of bassoonists. Unfortunately, if not done correctly, it can take chunks out of the tip of the reed and has led many bassoonists to avoid using a knife. The use of files and sanding at the tip is not as effective in controlling and producing tuning tapers and thin tips.
The slice is used at three angles for adjustments at or near the tip of the reed. A low angle slice is used for tapers into the wings (Test 2) and establishing the beginning tip taper. With the knife back approximately 2mm from the tip, press the blade into the cane with the thumbs and once the blade slices into the cane, drop the angle and push through the cane into the plaque to remove the cane without fear of taking out a chunk of the tip (see images on right).
A medium angle slice is used for nibbling across the tip to establish the final tip tapers in Test 1 (Fig. 1B and Fig. 1D). And the high angle “chisel tip” slice is the “magic bullet” for fine tuning at the extreme tip of the reed in Test 1 (Fig. 1C). Figure 1F (Quick Guide) shows the incorrect use of the forward abrasive scrape which leaves the dreaded dip behind the tip. See The Spongy Cane Phenomenon for more information.
Chisel Tip Slice
Those who fail with knife technique at the tip often take chunks out of the extreme tip due to an improperly sharpened knife or type of knife used. (You can’t make a low angle slice with a beveled knife. The knife’s bevel prevents it from dropping to a low enough angle to make the slice without a dip.)
For the knife to effectively slice in a controlled fashion especially when nibbling across the tip (Fig 1B), the knife’s blade should be modified to produce a scraping burr or a hook to pick up the cane as you slice through rather than dig deeper and deeper as pressure is put onto the knife’s blade with the thumb. See Knife Sharpening below.
Move the Reed, Not the Knife
Using a holding mandrel to work at the tip of the reed restricts the effective use of the knife in machine-like precision. It is highly desirable to maintain the same angle of the slice when holding the knife by moving the reed itself to different positions. The reed is supported by the first finger of the left hand and is rotated right, center, and left using the fingers while the hand holding the knife maintains the same position and angle as if a machine were making the slice. Both thumbs are involved in the slice: the thumb of the hand holding the reed helps push the knife through the angled slice while the thumb of the hand holding the knife helps guide its position and follow through (see Chisel Tip Slice photo above). In nibbling across the tip, the reed is held stationary and the knife is moved from left to right across the tip. (This assumes a right-handed approach.)
The hand can also assist in nibbling and slicing by using upward pressure of the index finger coordinated with right hand movements. For those that need more to hang on to than the reed, it is possible to use a very short mandrel tip for extra grip. Below are images of what is described for this technique. Please note that these diagrams from Advanced Reed Design and Testing Procedures will be updated to the current technique which is to establish these slices using the first inch or less of the knife blade rather than the middle of the knife blade. This will prevent mistakes of over scraping at point d in Fig. 2A (Test 2) and Test 10.1. It is critical that this area is not accidentally over scraped.
Oops, I Did it Again!
If the knife starts to dig in too deeply, STOP! Move to a position to the left or right of where you were working and try again. Another technique which can be used is to angle the knife slightly to one side or the other and try taking off the slice. The type of plaque that you use can also cause problems if it is too rounded as is the case with inexpensive plastic plaques. It is better to use a flatter but rounded plaque such as an ebony plaque or contra bassoon plaque.
If you are making a low angle slice into the wings and the blade catches along the way, digging too deeply, STOP! Re-angle the reed so that it is straight (90 degrees to the knife blade) and using an abrasive scrape, go lightly over the area where the blade caught, and make the angled cut again. This is also sometimes called the “clean up” scrape. It can be recommended to do this very lightly after low angle corner scrapes are performed.
Selecting the Proper Knife
Most reed knives are not properly sharpened for reed scraping as they come to you brand new. Many bassoonist shy away from using knives for thinning and tapering the tip because in their experience using knives, they take chunks out of the extreme tip. When new, most knives are sharpened in such a way to cut straight through cane and this results in chunks being removed rather than the cane being sliced away, like sharpening a pencil or whittling.
The only type of knife that we recommend for working at the tip is a hollow ground wedge type knife of medium to hard steel.
We do not recommend beveled-type knives for tip work as the angle of the bevel restricts the low angle slices needed to make a thin tip and corner tapers. Some razor type knives come with a very slight bevel at the tip and do not restrict low angle slices, such as Landwell.
Thin bladed hollow ground razor style knives are popular with oboists, but the blade is too thin and can bend when used in defining the bassoon reed tip.
From Secrets to a Better Bassoon Reed
Bassoonists rarely have sharp enough knives. A beveled or beveled/concave knife is preferred for roughing out the scrape. Use a well sharpened hollow ground, wedge-type razor knife for finishing work. A thin bladed hollow ground knife (such as the Philadelphia/Herder or Albion) can be too flexible, bend at the tip of the knife, and “chatter” when scraping. However, the Albion can be a good, inexpensive starter knife until a more expensive wedge-type hollow ground can be purchased.
It is important that the finishing knife be sharpened to produce a slight scraping burr on its edge. This will allow you to whittle small amounts of cane to produce an extremely thin tip without digging in too deeply. Dull or improperly sharpened knives are the principle cause of ruined reed tips (i.e., taking out large chunks of cane). To test the condition of a knife’s sharpness, run the knife edge along the tip of a fingernail, being careful not to touch your skin.
If it feels rough or you notice bumps, the knife edge needs to be restored. Depending on the knife’s condition, if not too rough an edge it should be sharpened first on a medium or medium-fine ceramic benchstone (grit #) or equivalent until the blade edge feels smooth. If the blade is extremely dull or rough it may require a courser stone or many strokes on the stone to sharpen the edge. The angle of the knife to the stone should be quite low, almost flat to the stone for razor knives (double hollow ground reed knives) and sharpened on both sides/both directions (flip the knife).
Once the blade edge is smooth (see fingernail test above) put the finishing edge and burr on with an ultra-fine hard Arkansas stone, diamond, or ceramic benchstone. To achieve the burr, the knife blade is raised to a slightly higher angle with 3 strokes from right to left (Fig. 2 and Fig. 3) followed by 1 stroke from left to right at a greater angle (Fig. 4 and Fig. 5). (Reverse if left-handed.)
Be sure for all knife sharpening that the blade is pressed firmly and squarely against the stone and does not rock as it passes across the stone. Some prefer to push the blade with both hands across the stone rather than sweeping it across with one hand. A light honing oil may be used with an ultra fine, hard Arkansas stone.
Establishing the Scraping Burr
Place the prepared blade firmly against the stone at an angle of approximately 75 degrees. While pressing down with the handle, pull the knife blade quickly and firmly towards you across the stone (see Fig. 6 and 7). Note: new double hollow ground reed knives do not come with an established scraping burr. Using a knife without a scraping burr will cause the knife to dig in too deeply when establishing the tip and may take chunks out of the tip of the reed.
If you have achieved the proper angles to produce a burr on the knife, the knife will “catch” if dropped lightly against a downward angled fingernail (Fig. 8). If the knife is too dull or has too much “hook” it will slide off the nail. Recheck the hook frequently.
WARNING: Do not ruin the scraping burr by using the knife for other tasks, like reed shaping, tip cutting, and back scraping. If you use your finishing knife for back scraping, use the area of the blade closest to the handle so that you don’t lose the scraping burr.
See also Knife Sharpening videos from Charles Double Reeds: Sharpen Your Beveled Double Reed Knife and Sharpen a Double Hollow Ground Reed Knife. This video demonstrates an alternative way to sharpen the knife and establish a scraping burr. The method outlined above is the quickest way to reset the burr.
There are two types of beveled knives: one with flat, parallel surfaces (Fig. 9), and a second type where the long side of the surface is hollow ground. Beveled knives come in right- and left-handed configurations. Beveled knives are laid flat on the stone for sharpening as in Fig. 9.
This type of knife is similar to double hollow ground knife but without the hollow ground. These can be thin or thicker and are common in folding reed knives.
Wipe the surface of the stone clean frequently. Dampen the sharpening stone with lighter fluid and wipe clean using a paper towel to remove the build-up of metal residue.
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Click here to learn how to create a Sanding Tool
Using the Sanding Tool Like a Knife
The same techniques and angles called for in the knife techniques above can be employed using a sanding tool like the ones pictured above made from artist’s spatulas. In addition, a sanding tool with a pointed tip is essential in fine tuning the reed at the rails as shown in Fig. C (page 10) of the Quick Guide.
Scraper and Graver Techniques
In some cases you may find it easier to use a scraper tool to produce “mini channel” or “line” scrapes called for in the Quick Guide. These appear in Test 2-5 and they also prove useful in Middle Register channel scrapes if the reed knife does not have a rounded tip. See inexpensive scrapers and gravers in Basic Tools and Supplies. These tools are pushed along the area of cane that you want removed.
The inexpensive tools mentioned above can do the same or better adjustments than a “Reed Geek” for much less money. An oval graver is a very effective tool for high precision lines and mini channels. The Reed Geek is not effective at producing a fine tip on the reed.
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Key and Pad Stop Adjustment Points
Tests 4, 5, 6, and Appendix
The key mechanisms for the lowest notes on the bassoon are often out of adjustment causing leaks that greatly effect tuning and response. A simple leak test for the long joint is to remove the joint from the bassoon, place the large opening against the calf of your leg, close the Low B key (C and D keys should also close with it), and blow air into the small end of the long joint tenon. It should hold the air against your breath. It will be obvious if air is escaping as you will hear the sound and you may see the pads lift up.
Most pad heights can be temporarily adjusted to lower them with ordinary paper folded in layers as needed, and inserted into the proper locations. The exceptions are the normally-closed tone hole notes will require “sticky” note paper to hold in place on the cork or felt key stops. These will need to be built up in layers to test proper pad height. These include the following notes:
- Low Db (cork key stop may be missing)
- Low Eb (cork key stop may be missing)
- F# (rocker key from the F touch may be missing cork or felt)
Photos coming soon!
Low C and D Pad Closure
When the Low C key is touched by itself, the Low D pad should also be completely closed. With the C completely closed, press on the low D pad to see if it moves. If it is not completely closed, it will require the adjustment of the lever in Fig. 7C (Quick Guide). The lever should be bent slightly upward which should close the D pad. If the D pad is now closing properly check to be sure the C pad also closes without resistance. Care should be taken that the C key closes properly.
In some cases the Low D pad is closed, touching the Low C, but the Low C will not close completely without undue pressure on the C touch. This will require adjustment of the lever of Low C, bending it downward away from the C touch.
Another technique to close the D pad (if the C pad is completely closed) is to add shims between the lever from the Low D key touch to the Low C pad lever. This technique will also lower the pad and pitch of low E.
Low B Pad Closure
Touching the Low B key should completely close Low D, C, and B. If touching the Low B key by itself does not close all keys completely, shims will be required below the B touch and/or the Low B pad lever. Before making this adjustment, double check that the C and D pads close completely when touching the C key.
- Tone hole
- Touch points
- Pad Height
How to lower the pad height (pitch) for Low B
Add paper shims on the bridge key that closes the Low B tone hole.
How to lower the pad height (pitch) for Low C
Lower the pad height at the key stop lever.
How to lower the pad height (pitch) for Low Db and Eb
Add sticky shims under the key’s cork or felt.
How to lower the pad height (pitch) for Low D
Add paper shims under the Low B key thumb touch point (in between the key and Low C touch/above the pad cup).
How to lower the pad height (pitch) for Low E
Add shims between the Low D key lever and pad stop.
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