Standard Blank – Hardness Graded



Ships in 3-7 days

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Uncut and uncarved bassoon reeds ready for finishing.

Cane used for these blanks have been density tested and sorted into levels of hardness: medium, medium-hard, and hard.

Finishing Instructions

  • Ream if necessary.
  • Soak blank for 2-3 minutes.
  • Clip the tip at 28mm from the 1st wire. Final blade length should be between 27 and 28mm from the first wire.
  • If the tip is closed, gently squeeze the first wire from side to side with pliers. The opening of the blank should be about the width of a dime.
  • If the wires are loose, tighten the first 2 wires so they are snug. Be careful not to over tighten.
  • Clean/ remove excess cane from the collar of the reed with a razor blade or Exact-o knife.
  • Carve the thumbnail and lightly file the sides.
  • Lightly scrape or file the back of the reed if the reed is too hard or too bright (Hold the reed up to a light to look for dark spots)
  • Allow the reed to sit for a couple days before testing and removing any more cane.
  • Test the reed and make adjustments. Allow the reed to sit for a couple more days. Repeat as necessary.
  • If the pitch is flat or the E and or C# in the staff are unstable, check if the wires are loose.
  • If the wires are loose, tighten them. If the wires are snug, clip the tip in .5mm increments until the pitch is stable.

Additional information


Hard, Medium, Medium-Hard


Rieger 14 (Narrow), Rieger 1A (Standard), Rieger 2 (Wide)


Black thread wrapping

Overall Length


Blade Length


Tube Length



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