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!
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!
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.
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!
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!
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!!
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).
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.
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!
Yes!! Love this analogy. So perfect!
Excellent comparison! Thank you for sharing it professor Izotov!
Thank you so much for this. Many blessings
This is so awesome! Thank you. You made me smile, and I learned something!
Thanks for sharing these points. The video is very helpful!!
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!
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
Great video. I have heard a comparison to wine bottles before. This cleared it up quite a bit.
Wonderful video! 👍
Great analogy using these visuals!
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.
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!
I enjoy your videos as much as Timo Boll’s !
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!
That was a great analogy. Is there any truth that great Bordeaux years are supposed to be good years to buy cane?
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!!
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).
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.
I’ll start drinking burgundies while making my reeds!
A good thing to drink on any occasion! ;-)
Hello Eugene, thanks for the comparison of the wine bottles with the tip, could you also recommend a machine for gauge, thansk
You are welcome to contact me via my website - we can discuss this in greater detail.
Nice
that's a video... made me smile and made me think, thumbs up
Hello Eugene, I have just seen your video. I loved it and I would like to ask you what measures for gouging you suggest
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).
Thanks a lot.
What shape do you find you typically use? Where is typically your gouge by using that shape?
I mostly use Gilbert 1
Tasty Reed but looks more American than pure Fench style 😉
GrandeEeEe...👏🏻👏🏻👏🏻 Ma un Sassicaia o un Bolgheri...come li avrebbe commentati Maestro??? 😋😋😋
Grazie! Ma le bottiglie di Sassicaia e di Bolgheri non sono uguali?
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