I have used a Rigotti or Vitri double hollow ground on clarinet, sax, and oboe reeds with excellent results.
While the Rigotti may be a bit more 'affordable' I prefer the Vitri. It seems to hold it's 'edge' better.
What ever knife you choose be sure to get a good quality sharpening stone to go with it, and learn how to use it.
Reed adjustments are so much easier with a fresh, sharp blade.
I used to use a (heavier) bevel edge knife for work around the heart and on the bottom side of the reed, and a (lighter) double hollow knife for working closer to the tip. Now I just use the ATG System, instead.
I think my reed knives were Rigotti and Vitri, and they worked well. You can get them at WWBW. However, clarnut's Landwell may well be better. I guess it boils down to how much you're willing to pay. A good reed knife is definitely a good investment, though -- as long as you learn how to use it effectively.
FWIW rather than use a reed knife which my friendly bassoon playing buddy has a multitude of ...... I have had much better success with setting the edge flat and then rolling a burr with the proper carbide tool as one does with a cabinet scraper. Much smoother finish on the reed (polished shiny to the naked eye actually) and much easier to control with very fine weeny tiny curly shavings. I am now looking for the right shape hardened steel R60-62 handled blade that I can grind the edge flat and go for it. However my most valued wood shaping tools in my shop are my cabinet scrapers so I know I am prejudiced LOL.
In a pinch a razor blade will roll a really nice sharp edge but they don''t last.
I usually use planner or jointer blades. They are reed knives without a handle, you just have to be careful not to cut yourself. Plus they are cheap enough that I don't worry about sharpening or the care.
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