I would call that jumping to conclusions. I have yet to hone my first razor but I stay humble till I have done so. I read about many people struggling with honing in the beginning and I believe there is a reason for that.
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I would call that jumping to conclusions. I have yet to hone my first razor but I stay humble till I have done so. I read about many people struggling with honing in the beginning and I believe there is a reason for that.
I'd much rather hone a 3" razor than a 12" yanagiba but that's my experience in one & lack of experience in the other.
On the other foot I know a very experienced knife guy who won't touch razors.
I would agree tho that experience in one may give you a good start in learning the other.
It's good top simplify but the honing process is not always easy.
As previously mentioned. 'People say honing is easy, and it is...right up until it isn't...'
I couldn't agree more with Kyle. I wish my knives were as sharp as the dullest straight razor I have ever used.
There is a limit to how sharp a knife can be made; the maximum keenness is limited by the steel, the geometry, the hones... If we measured the edge width with an SEM, that limit is a fraction of a micron, maybe 200 or 300nm.
It turns out that a good straight razor edge needs to have an edge width of around 100nm and we produce this with a grit that is about ten times larger; a good finishing hone has a grit size around 1 micron (1000nm). So, I would argue that we want to produce an edge that is essentially sharper than the limit of (normal) sharpening. It can be done, but it require skill and experience. Of course you can scrape the whiskers off your face with that 200 or 300nm edge if you want.