aseelupeelu
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Professional reeshe/plectrum
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
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Fritz
Oud Junkie
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Registered: 6-14-2012
Location: Northest Germany
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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
Music is the food for the soul
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aseelupeelu
Oud Admirer
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Registered: 11-10-2013
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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?
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John Erlich
Oud Junkie
Posts: 1470
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Location: California, USA
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[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
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Jody Stecher
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Location: California
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Is there really a relationship between the effect of a particular olive oil on the taste buds and its ability to make the horn of an animal flexible
and resilient? If so, how do we know if it is direct relationship between spend and bend? Maybe it's an inverse relationship or maybe there is none.
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oudistcamp
Oud Junkie
Posts: 144
Registered: 5-27-2009
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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.....
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John Erlich
Oud Junkie
Posts: 1470
Registered: 8-26-2004
Location: California, USA
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Mood: Oud-Obsessed
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Supposedly, it's the "peppery" tasting olive oils that confer the most health benefit: http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-be... I personally prefer a smooth, but strong fruity flavor, typical of Cretan olive oil. I don't know why one or the other would be better for
soaking horn rishas.
When it comes to rishas, I am currently using plastic (nylon?) strapping from construction materials. I found quite a bit in a garbage can near home
It is already the right thickness (doesn't need a like of cutting/sanding), has a great, springy action and wonderful sound. The only drawback is
that it has a lengthwise fiber and tends to split. My rishas don't last very long.
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bulerias1981
Oud Junkie
Posts: 770
Registered: 4-26-2009
Location: Beacon, NY
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Mood: John Vergara Luthier Lord of the Strings instrument making and repair
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I've been making high quality rishis for a while, I cut them from horn myself, and do all the refining by hand.. I stopped using olive oil to
"condition" the rishi. The olive is said to help condition the horn rishi so that it doesn't split. But since I cut them from horn myself, I discard
the parts of the horn that are prone to splitting and breaking and deem that not suitable to pluck a musical instrument. So the stuff I use is solid,
will last long, will not break easily, and need not any olive oil.
Here is a link to my rishi page..
http://johnvergaramusic.com/?page_id=181
Here is a link to other people's feedback on picks they've purchased from me for the past 3 years...
http://www.mikeouds.com/messageboard/viewthread.php?tid=11289
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