Thread: Paper testing razors

Having read the entire thread, I have to agree with Ron, " I learned less than nothing."

I do believe that this thread could be put to good use though,,,

Instead of being listed in the "Advanced Honing Topics" section,, it could start off another section titled,,
"Honing Techniques That Are Not Quite There"

Originally Posted by Euclid440

Now see, I’ve seen old knives with that notch in them and always wondered what that was for…

Thanks Jim.

A.J Russell sells knives with a notch like that and that means it's a second.

Originally Posted by Euclid440

Now see, I’ve seen old knives with that notch in them and always wondered what that was for…

Thanks Jim.

If there is no notch at the plunge line, after some time of sharpening the knife will develop a recurve. That means it will be harder to sharpen.
The notch is referred to as choil also as sharpening notch (when put after market I think), and helps sharpen the blade even along the whole bevel.

Would someone show a photo of a blade with this notch please? I think I know what is described but I'd appreciate seeing it to be sure.

Tiny one on this swiss army knife

No offense intended to anyone, but since I was a tike and got my first pocket knife I've been told that paper or cardboard will dull a knife faster than anything other than intentionally grinding the edge on a stone. That may have been adults that wanted to reign in an overly "sharp-interested" child, or more likely it was close to the truth.

Cold Steel does that and sisal rope to prove how sharp their blades are, BUT, they have 1000s of them to play around on.

I say, if you have a razor with a paper thin edge (like most do), don't cut anything with it except your beard. Having said that, you can do whatever tests you want with your razors, just don't encourage others to do the same.

Originally Posted by Utopian

Would someone show a photo of a blade with this notch please? I think I know what is described but I'd appreciate seeing it to be sure.

Here are a couple. The mint old stock Rogers bone on top is as it came from the factory. The XX green bone, used, has the little notch filed where the blade meets the tang. That way you can hone the whole length of the edge. With the one on top, if you didn't make the notch, you'd run into the tang and as the blade wore, it would be kinda funky ;

Originally Posted by JimmyHAD

Here are a couple. The mint old stock Rogers bone on top is as it came from the factory. The XX green bone, used, has the little notch filed where the blade meets the tang. That way you can hone the whole length of the edge. With the one on top, if you didn't make the notch, you'd run into the tang and as the blade wore, it would be kinda funky ;

Beautiful knives there and that's a GREAT idea. Good thing your father didn't listen to all the nay Sayers. I have seen many blades honed into the tang. Not pretty. Sometimes you never know until you try.

are those Texas toothpicks?

my every day carry,belonged to my grandfather,someday i may restore it.

Send her to me Pixel, I'll clean her up,,,,,,