re: [Harp-L] New process for treating reeds - canola oil?
- To: harp-l@xxxxxxxxxx
- Subject: re: [Harp-L] New process for treating reeds - canola oil?
- From: Winslow Yerxa <winslowyerxa@xxxxxxxxx>
- Date: Wed, 24 Sep 2008 09:51:19 -0700 (PDT)
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What's the canola oil for?
Winslow
Winslow Yerxa
Author, Harmonica For Dummies ISBN 978-0-470-33729-5
--- On Tue, 9/23/08, Buddha <groovygypsy@xxxxxxxxx> wrote:
> From: Buddha <groovygypsy@xxxxxxxxx>
> Subject: re: [Harp-L] New process for treating reeds
> To: harp-l@xxxxxxxxxx
> Date: Tuesday, September 23, 2008, 8:08 PM
> Good on ye for doing this David and very interesting that
> you bring it up.
>
> Years ago, I experimented with doing such things after I
> watch a show
> on musical instruments. In this show there was a person
> who would
> take trumpets, dip them in LN2 for 48. After examination
> under an
> electron microscope he notice that all of the
> micro-particles in the
> instrument had moved closer together. In this show he also
> did similar
> things by putting instruments in 650F oven for 3 hours.
> Both
> techniques resulted in instruments that lasted much longer
> than
> average.
>
> My mother works in a laboratory and when I lived in MN, I
> had access
> to LN2 and high octane ovens. I still have many harps from
> 1997 and
> 1998 that I would use in a pinch and they are still very
> much in tune.
>
> I mentioned much of this stuff in the archives around 1993
> or 1994 I think...
>
> David do you just bake the reedplates or do your prep them
> first?
>
> All of my harps sit in canola oil for a few hours before I
> bake them.
>
> FYI- Everyone who has one of my custom harps has a set of
> reed plates
> that has been baked. Of course there are many other special
> things
> that I do to them as well. ;-)
>
> Speaking of which, if you're looking for a new favorite
> harp or simply
> interested in one of my pro-line harps it's best to get
> on the list
> now, especially since I will be ordering a new batch of
> harps on
> thursday. Please let me know so I have the key in stock.
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