Thread: Straight razor honing

Straight razor honing: http://youtu.be/mDdXFdqF5qA

So that’s how it’s done…

He did not spend enough time on the 300 grit diamond plate, he left too much of the spine on that razor…

That was a joke… right?

Hello Blister,
I'm trying to figure out what I should have learned from the video

Originally Posted by Euclid440

So that’s how it’s done…

He did not spend enough time on the 300 grit diamond plate, he left too much of the spine on that razor…

That was a joke… right?

Post a video response .

Originally Posted by Raol

Hello Blister,
I'm trying to figure out what I should have learned from the video

post a video response .

Maybe Lynn and Glen could get some tips from this?

Was this you blister?

ok as a new guy here, im guessing he did something wrong, but ive never honed. i buy cheap shave readys and i have pasted strops. you guys with knowledge of what he is doing wrong should inform us noobs, that do look at this sight 100x a day to learn, what is funny, what we shouldent do. And if you fellows choose not to i am going to tell mr abrams on you and if that dont work, I WILL call your mothers!!!!!

Basically setting the bevel with a diamond plate is not the best. It destroys a LOT of steel and produces micro chips in the edge. You are wearing away the spine which is needed for the correct angle to get a good edge.

I am reading "Confessions of a French Baker" by Peter Mayle and Gerard Auzet of boulangerie Auzet, a great little book on breadmaking.

The following footnote is printed.

In the bad old days of the fourteenth century, when the popes ruled from their palace in Avignon, the penalty for making substandard bread was severe. The guilty baker would have most of his clothes removed before being tied up in front of his shop, and then the good people of Avignon were encouraged to hit him with a stick as they passed by. The quality of his bread tended to improve dramatically.

Aha, the, good old, “bad days of the fourteenth Century”…