-The genus and species of the cane used to make reeds.
-The curved part of the reed with bark still attached.
-The “skin” on the outside of the tube/back of the reed.
-The section of cane used to make a reed before the cut has been made.
-The flat side of the reed.
-The opposite end of the reed from the tip.
-The portion of the back of the reed where there is no longer bark.
-The process of using a knife to remove cane from the reed in large portions.
-The middle section of the reed below the tip where the cane becomes denser andthicker.
-A mistake in the cutting process which results in higher areas rather than acontinuous smooth vamp. One can detect the larger hills by feel. For smaller hills, oneneeds to hold the reed up to a light to see the shadows created by the elevated surface.
-The knife check (figure 1) is the most important measurement to the reedmaking process. Turn the knife upside down and place the non-beveled side against thereed’s vamp. Hold it up to the light to see the shape of the vamp between the knife andthe reed. This will show the point of maximum curvature and the shape of the vamp.