If I had a sharp knife, I know I could make a reed !!!

I purchased 4 reed knives, 2 bevelled & 2 hollow ground, to experiment with. I also have several sharpening stones, an EdgePro, the Caswell book, and several articles on knife sharpening. The oboe literature makes sharpening look so simple.

I spent a lot of time trying to sharpen one of the bevel edged knives. I finally observed that it was not "flat" and therefore couldn`t be sharpened by the book. I then spent hours, using a c-o-a-r-s-e diamond stone, trying to make it reasonably flat. I finally let my teacher sharpen it, but he violated the Caswell "rule" for sharpening a bevel edge knife - horrors. One of the hollow ground knives gets sharp near the tip and near the handle, but not in the middle. Problem: - Last night I observed that the cutting edge is slightly curved. However, I`ve had some success with the ceramic stick, likely because it "ignores" the knife`s curve.

I`m saving the Landwell beveled edge knife until I get some experience sharpening the other 3 knives. It doesn`t appear to have the faults exhibited by the other knives.

Am I the only one ?

I have the Landwell knife and it has stayed sharp for awhile now. But I`m afraid to sharpen it for fear of doing something wrong. I have the Landwell book about sharpening the knife, but haven`t attempted to try yet. So far I`ve only used the knife to adjust reeds, so I guess that`s why it hasn`t dulled yet. Sorry I`m not more help.

Ellen,

Do you have the Landwell bevel or the hollow ground knife?

Bill

I have the hollow ground Landwell knife. Both sides are beveled.

If your blade is not straight and is bowed in the center it is best to send it to someone who can re-grind the blade. You`ll have a nice sharp edge after they are through with it.

You`re not alone! I recently got myself out of a complete rut with my Landwell double-hollow ground knife. My best advice, is to not try to put the straight edge (meaning the edge that later gets honed into a bur) on by scraping at any angles, but to just lay the knife completely flat...on both sides! In some books, they tell you to put the straight edge on by scraping at an angle one way, and then the same for the other side of the knife...but this takes the "point" out of the double hollow, and the knife dulls really easily after that. The best thing is to get the edge really flat, and then put the bur on, and then flatten, put the bur on, flatten...etc...this will save you time sharpening, and you won`t have to remove as much steel.

One word: the double hollow grounds, and the beveled knives cannot be sharpened in the same manner...

D-oboe

I have a double hollow ground as well, at least that`s what they called it, it`s a student knife from Forest Music (berkley CA) and it just DOES NOT SHARPEN. Even my oboe teacher can`t get it to sharpen, yet somehow I still manage to make reeds... ANYWAYS, my teacher suggested for me to try to get a Vitrey (i don`t think it`s spelled correctly - Sorry! ) because she has had a lot of luck with those knives - but you are deffinately not alone in the knive sharpening area.

Hmm, what D-oboe said about the bur was my problem for a loooong time. You need a bur and it is hard to describe it, basically one of the sides... just wont try it, lol. NEVER use diamond stones, they completely eat away at your knife, the only thing i WOULD use it for is MAYBE restoring or putting a new edge on a dull knife but NEVER sharpening it. I recommend CERAMIC. Either sticks or the stone. They work wonders and wont eat away at your knife... to clean it all u need is soap and water.

Well I think I found the solution to my shapening problem . I purchased a Spyderco Sharpmaker. You can use it to sharpen your kitchen knives too. I practiced on some kitchen knives, before using it to sharpen one of my reed knives. It`s easy to use and for the first time I can tell that my knives are sharp. Comes with clear, concise manual, and a video tape. Purchase price, about $42.00.

http://www.newgraham.com/sharpene.htm

I`m experimenting with it, i.e. trying to determine which angle(s)is best for a reed knife. Right now I settled on; sharpen at the 40 degree angle setting. Then 1 or 2 strokes on the burr edge of the knife, using the fine ceramic stone, at the 20 degree setting.

I`m going to leave it set up when I work on reeds, and give the knife a couple of strokes when it looses its edge.

You can take just one of the fine ceramic stones with you when you leave "home". Use the stone like a ceramic "steel" for a "touch up".

Here`s a great knife sharpening guide, oriented toward kitchen knives but good for any type, with pictures and descriptions of numerous sharpening tools.

<http://forums.egullet.com/index.php?act=ST&f=108&t=26036&>

Great sharpening info.

The web page shows the sharpmaker and edgepro which I use for sharpening, in addition to an assortment of stones.

I have been dealing with this issue for a long time I tried crock sticks, and they work better than the stone. But, I recently went to a hardware store and bought an Accusharp knife and tool sharpener. Also, bought an Old Hickory Paring Knife. For students starting out, or anyone just plain frustrated with knife sharpening, this works great! The tool sharpener you hold in your hand, and slide the knife across, not having to know if your doing the correct angle. Let me know if this helps by contacting me at my website; www.popoboe.com
bgp

Guys,
I am here because I was asked to give a lecture for oboists: how to sharpen knives, and I was looking for precise technical data on the popular reed knives.
Well, doesn`t matter why I am here.
If you want to know how to sharpen your knives, DON`T read what`s written by the oboists about knife sharpening. I read a few of those books, and they made my hair grow inward.
There is plenty of literature on how to sharpen tools written by PROFESSIONALS in wood working. Have a look there. Ex., Jim Kingshott, Sharpening, Pcket Reference Book, Techniques & equipment. Guild of Master Craftsman Publications Ltd., 9Frome, Somerset, 1996).
Do not blame oboists, its not exactly their profession, but, may be this comment saves some of you... Good luck.

anonymous Violin Maker

Anyway I can sharpen a dull knife with a bur or carbide burr. It would be a fast way if I could do it. Also have you heard of liquid honing to sharpen knives. What is this process.