RJS Filed or Unfiled ?

marc · 03-19-2003, 10:36 PM

I am currently using RJS 2H filed reeds on my Tenor with the JJ ESP mouthpiece.
Could anybody tell me their experience between filed (french cut) and unfiled reeds ? Do you really notice a difference with the RJS ? If yes, which one ?
Vendors always claim an unfiled reed fits better with round chambers and has a darker tone ...
Thanks,
Marc.

Balladeer · 03-19-2003, 11:23 PM

I, too, have an ESP (.110) and like RJS reeds. My preference is unfiled. For me, unfiled play easier, the low notes are better, and there's a little more buzzy edge with the unfiled. With the box of filed RJS I tried, I have to do major adjustments to each reed to get close to the ease and responsiveness of the unfiled. Just my $0.02.

**retread** · 03-19-2003, 11:34 PM

I use both filed and unfiled 2H on a HR Link 7. Can't tell the difference. Last box was filed, but just because U-Crest Music carries only filed and they have the lowest prices I've found.

Gregg W. Jackson · 03-20-2003, 01:31 AM

I think that the filed are easier to get vibrating than the unfiled, but that they top out before the unfiled do. I find that Rico's suggestion works -- to use filed with larger chambered, lower baffled mouthpieces and unfiled with smaller chambered, higher baffled mouthpieces.

Bryan Kendall · 03-20-2003, 10:06 PM

Please explain. I have never heard of this terminology before.

What does filed (French cut ) reed mean? What does it physically look like?

What does unfiled (not French cut ) reed mean? What does it physically look like?

I use Alexander Classique reeds. ARE THESE FILED OR UNFILED?

Gregg W. Jackson · 03-20-2003, 11:12 PM

It's easy to see and hard to explain.

Let's start with the fact that part of the finished reed is covered with bark and part is exposed cane. The simplest way to make a reed is to cut the bark and part of the cane away with a single cut. Because the reed has a curved top and the cut is at an angle, the shape of the edge of the cut area is a parabola.

Some manufactureres go a step further and make a cut directly across the bark just below the bottom of the parabola. They then remove the bark above the cut. Many people believe that this allows the reed to vibrate more freely. The reed is then called "filed", "French filed", or "French cut" (now "Freedom filed" or "Freedom cut").

It appears that Alexander Classique reeds are filed.

MonchMan · 03-20-2003, 11:18 PM

French file is the area behind the vamp where the bark is sanded off in a straight line. It provides freedom of response, especially in the low register, making soft attacks and subtones easier. The file also makes the tone slightly brighter. (from the Rico web page)

Claus · 03-27-2003, 08:10 AM

Quote:

(now "Freedom filed" or "Freedom cut").

..this is becoming ridiculous...

Gregg W. Jackson · 03-27-2003, 08:42 PM

Claus, you're absolutely right. I should have put a "

" after the phrase to ensure that every knew that I was kidding.

Claus · 03-28-2003, 07:29 AM

Gregg,

:USA:

Toni Linder · 03-28-2003, 11:04 AM

[quote="Gregg W. Jackson"]

The reed is then called "filed", "French filed", or "French cut" (now "Freedom filed" or "Freedom cut").

This makes me sick. As if I would have eaten too much Freedom Fries.

Gregg W. Jackson · 03-28-2003, 06:05 PM

OT: This brand of political correctness is nothing new. During World War I, many Americans referred to hambuger as "liberty steak" and sauerkraut as "liberty cabbage". Back in my home state, New Jersey, an area originally called "German Valley" was renamed "Long Valley" during the same war.

What wil be next? Russian dressing? :USA: