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  1. #11
    At this point in time... gssixgun's Avatar
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    Quote Originally Posted by BruceB View Post
    On one of the coffee forums I belong to someone used an electron microscope to compare how different grinders ground coffee (for anyone not familiar with espresso; grinders and grind consistency are probably the most important part of the process). Has anyone ever thought/had access to look at the differences of a blade before and after stropping it via a microscope?

    Yes look up the Voerhaven (*sp) paper on edges...

  2. #12
    Senior Member Bladerunner's Avatar
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    http://t2.gstatic.com/images?q=tbn:A...SPgejoCQEUySJw

    Don't know if this will come through. Edge at 8k.
    Last edited by Bladerunner; 03-21-2011 at 08:30 PM.

  3. #13
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    Quote Originally Posted by gssixgun View Post
    Yes look up the Voerhaven (*sp) paper on edges...
    I tried the search engine and had no joy, can you confirm the spelling please

  4. #14
    Customized Birnando's Avatar
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    I think the correct spelling is Verhoeven.
    Bjoernar
    Um, all of them, any of them that have been in front of me over all these years....


  5. The Following User Says Thank You to Birnando For This Useful Post:

    BruceB (03-24-2011)

  6. #15
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    Thank you for the correction. I'm still digging but for anyone following this and still interested
    http://straightrazorpalace.com/razor...straights.html

  7. #16
    At this point in time... gssixgun's Avatar
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    More than you EVER wanted to know about the science of stropping ... Just remember you asked for it


    http://straightrazorpalace.com/advan...-question.html


    And by all means hit the links inside that link it gets even Deeper hehehe

  8. #17
    Member AFDavis11's Avatar
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    Here is an old post of mine. If you click on the link inside the first post, then click on the second page at the bottom of the link, two photos will show the quite dramatic effect of stropping.

    http://straightrazorpalace.com/strop...g-article.html

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