Sometimes referred to as the ' double' cut or 'French-cut', the file cut involves removing the bark straight across the shoulder of the reed, just above where the scrape of the blade begins:

The file cut releases some of the reed's back-pressure and allows it to vibrate with more freedom in the lower register. The overall result is a more focused or centred sound, which many classical players prefer, and longevity, which is already such a famous feature of our established reeds, will not be compromised.

Ros Dunlop, Lecturer in Clarinet, Sydney Conservatorium, says: "Vintage XL reeds with the file cut help give me a more centred sound. I actually think they are the best reeds I've played and they seem to last longer than ever!"

London Silas Shavers, Graduate Clarinet Assistant, School of Music, Western Michigan University, says: "I must tell you that the new file cut Vintage XL reeds are the best reeds I have ever played on. I used one in my chamber rehearsal and I am indeed ready to endorse them to all my students and colleagues. I like the fact that the back pressure is now gone without compromising overall tone quality and altissimo register control."

The file cut is now a feature of our Vintage, Vintage XL Bb clarinet reeds, Vintage German-cut clarinet reeds, and Vintage soprano, alto & tenor saxophone reeds. These models will also continue to be available in their regular unfiled versions.

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