Out of curiosity, and being as I have done knife making/restoration in the past and used a similar technique to work out obvious chips in a blade or to reshape a blade, would bread knifing be a useful technique to remove a frown from a razor, thus starting with a relative consistent thickness to the now dull edge (My apologies for the run on sentence)?

To me it would seem to be a better way to get rid of an obvious defect in the blade shape (most likely due to incorrect honing or a small chip) and to start fresh with setting a bevel. Would also save on hone wear from having to work on the stone so much in order to get rid of the defect or chip.

Don't worry, my thin is thick so go ahead and bash away at the newbie. LOL

Charlie