Well it IS The Trogdor guide after all. That porkchop must have been delicious! I'm pretty sure burninating originated in medieval French countryside as a cooking style.
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Well, more layers of tape will certainly change the weight distribution of the razor on the hone and send more toward the edge.
I've always found chip removal a two-handed job, and that way I can kind of torque the razor into the edge more easily with my thumbs - you do have to be careful with blade flexing, but the kind of pressure I'm talking about is more like the weight of your thumbs: there's not a lot of pushing down. Happily I haven't had to bother with chips too much though.
In any event, whatever works for you is good with me, and whatever is work for good is you with me. Or something.
James.
:shrug: Personally I have had a lot of luck with the old "butter knife" routine using a glass jar wrapped in sandpaper. Sometimes with as low as 220 grit. It worked for me. But to each their own.