Thread: Theory

Originally Posted by mainaman

Knives are harder to sharpen than razors if you care of proper edge.
One has to maintain angle, which is not easy because the bevels must be convexed for proper cutting and strength. Also when going up the grits, the pressure must decrease till it is almost superficial. When all that is done correctly one can shave with a proper kitchen knife just like with razor. Proper kitchen knives are Japanese made (not Shun and the likes mass produces VG-10 blades), from quality carbon steel with high hardness.

Hey you think VG-10 would hone up well with Arkansas stones??

BTW - I totally agree sharpening a knife is way harder... But getting a "smooth" edge on a straight is the hight of hard lol! Well it is for me .

Originally Posted by earcutter

Hey you think VG-10 would hone up well with Arkansas stones??

Never used Arkansas stones for sharpening things so I can't say. Naniwas work great, and Jnats for knives as well.

I can't see that the bevel angle on a razor matters that much - regardless of symmetry or actual angle. Anyone who has honed old wedges will know that the bevel angles can be all over the place - however, we soon find the correct angle for a WTG pass and then change it completely when going against the grain. Do we even consider the blade when doing this? In my experience, if there's any thought whatsoever it must be sub-conscious.