I am updating the info that will appear in this FAQ.
Please bear in mind I am trying to find a balance here between telling a newbie enough to answer their question but not going into too much technical detail to confuse them.
I am looking for a specific type of input on this post. I suspect I may have misunderstood some things so I need to know if there is any incorrect information here.
If there is anything that I have not said here that has been mentioned in previous posts it may mean I have taken it out for reasons spoken of above. If you still STRONGLY FEEL that it should go back in then please post and let me know.
I think this answer is very comprehensive with all the input its had and i'm pleased with the responses. Thanks to all you guys! :tu I think joe its maybe time to close this one down? Bear in mind all that this is not the be all and end all of it. If needs be it can be changed at a later date. We're just looking to get something down for now.
So without further ado....
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Why certain razors require more or less honing than others
There are a number of reasons this why some razors require more honing than others:
1. The material that your razor is made from will determine how much hand honing is required and how long your edge will remain sharp. Stainless steel for instance takes more work to achieve the same sharpness as carbon steel, but will also stay sharper longer.
2. Also it has been mentioned that if a razor has more of a wedge shape (less hollowing) it will generally require more honing to achieve the same sharpness as a razor that has been partially or fully hollowed. This is due to the amount of metal that must be removed to achieve that perfect edge.
3. If a razor has a dull edge then it will take a LOT of work just to set a bevel and get the razor to a level of knife sharpness. Razors with chips in the edge and/or corroded steel could take a lot of work before you even reach the good steel that will take a quality edge
What other factors influence the edge of the blade?
The ability to take an edge and keep it is the result of the type of metal used to make the blade and the process used in manufacture. Simple steels with few alloying elements rely solely on the formation of iron carbides for their hardness. Steels with more alloying elements require a more complicated hardening process at different heats for different amounts of time.
So it can be down to the quality and care taken with the manufacture of my blade?
Yes. The temperatures at which the blade is tempered range from 430 - 600 degrees Fahrenheit. Tempering is a softening process which also makes the metal tougher. Hardened steel that is not tempered is very brittle and not tough at all. Tempering can be done in a toaster oven, a low temperature kiln, or in a forge - be it gas or coal. Tempering can also be done in a lead bath as the temperature of molten lead is 600 degrees Fahrenheit. The end result of all this is a blade that can take an edge and stay sharp due to a variety of factors.
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The following terms appear in this post and are unexplained to a newbie. Whilst they may know what they are thay may equally not and NOT knowing the meaning makes the post harder to understand.
- Bevel
- Iron Carbides
I know I cut out huge chunks out but I had to try and strike a balance. Please dont be offended if your bit isnt in there.
Your opinions gents?