Professional reeshe/plectrum

Quote: Originally posted by aseelupeelu

I have recently purchased a professional reeshe/plectrum made of cow horn. I was wondering if anyone knows what I need to do with it before using it on my oud because it is very brittle. I have read somewhere that it needs to be soaked in oil, but I have no idea what kind of oil needs to be used and how long it should be soaked for. Can someone kindly guide me with some detailed instructions? Thank you

Hi aseelupeelu

In general rishas made of horn are stored best with an oil film on it in a small plastic-bag after soaking it a time in good olive oil may be italian or from Creta (Greece). If you choose italian oil, it has to be olio nativa extra vergine di oliva. If you choose greece oil, take some from the isle of Creta, may be from Sitia. It´s the best coming from Greece. You have to lay the risha completely covered in a flat dish, covered with another dish to prevent dust making the oil dirty. The better the oil the more will the risha last... but don´t let the risha time too long in the oil. Take it out and wipe it clean until it´s feeling "dry" and smooth, if sanded already in form to play with it. Then store it in a small bag wich is covered with oil inside... may be a bag you can close with a thin line at the top of the bag. Search for a bag like this. Before playing with this risha, you have to clean it, make sure every oil is removed, bend it a bit to every side and in every section to let small leaving amounts of oil come out... wipe away... and dry it completely. Give a bit warm from your hand and feel, if its dry enough to hold without slipping in the fingers. After playing cover the risha with oil... only a thin film, and put it back in the small oiled bag... push gently the oil in the bag against the risha, and keep it in the place you have choosen, perhaps in another bag to protect the area from the oil. In this manner the risha is stored best and it will last a very long time.

This is my way to treat a horn-risha, but wait for other suggestions, may be they are better, there are enough players here to answer your questions with other ideas. Then decide for one you can agree with. It depends on how much "work" you want to serve to the risha

Best wishes

Fritz

Dear Fritz,

Thanks so much for your reply Is there any time limit for how long I should soak it for? Or should I just soak it till it is a little more flexible and not so brittle?

[rquote] ...after soaking it a time in good olive oil may be italian or from Creta (Greece). If you choose italian oil, it has to be olio nativa extra vergine di oliva. If you choose greece oil, take some from the isle of Creta, may be from Sitia. It´s the best coming from Greece.

Best wishes

Fritz [/ rquote]

Holy crap, Fritz! I am a notorious "foodie" and I live in one of the most sophisticated urban areas in the USA (San Francisco Bay Area), and even I can't reliably find Cretan olive oil. I usually have to make due with Peloponnesian. I am glad I'm a nylon risha/mizrap guy, but I bet you are quite the gourmet. We'll need to hang out and cook Middle Eastern food someday!

Peace out,
"Udi" John

To further this gourmet discussion:
My pick is made of milk - casein.
aka trade name Tortis
I do not know if it's full cream, low fat or fat free, or organic etc etc
Happy cows come from California.....