Thread: Favorite method to check bevel?

I cut into a tomato at a 45 degree angle along the toe, heel and two places in the middle of the blade. If it takes more than just the scantest possible pressure, or the skin gives slightly before achieving a clean cut, I know it's not there. It's a weird thing to do, but it works for me.

Like any other skill, the way you test is always subject to change as you gain experience. I'm no hone pro, but if I honed on a daily basis, surely many of my methods would evolve over time.

I listen to my hone, watch the meniscus that is formed in front of the blade, and observe the stiction on each stroke. When those three are 'right' it will pass any test.

Originally Posted by RezDog

It's funny when we discuss the arm hair test in threads, because I see it to be a little different for some of us. If I tried to do an arm hair test 1/2" above my skin it would be straight air not hair. :-)
I have very short, fine and sparse arm hair. So my tests are alittle different. In part what I am doing when I do an arm hair test is feeling the edge on my skin. For me it should tick off the hair with any pressure and should feel fairly smooth on my dry skin.

That's a great way to describe it. Another thing I have noticed is different between people on the AHT is the angle of attack. Some use a shaving angle around 20-30 degrees and others lay the blade almost flat. I am one that lays the blade dang near flat on my arm (maybe 5-10 degrees) and it should act just as you described.

Everyone has a slightly different approach with different hair etc. which is why IMO you just have to learn from experience or along side someone.

Great to hear various views. From a hobbyists perspective armhair test is what I do when I think the 1k Chosera has done its bit. If it pops armhair at that stage, I don't check again until I'm ready to go to the strop. At that stage I use the tip of my index finger to press lightly on the edge and if it's sticky, I'm done. That's it.

Originally Posted by Wayne1963

I cut into a tomato at a 45 degree angle along the toe, heel and two places in the middle of the blade. If it takes more than just the scantest possible pressure, or the skin gives slightly before achieving a clean cut, I know it's not there. It's a weird thing to do, but it works for me.

Like any other skill, the way you test is always subject to change as you gain experience. I'm no hone pro, but if I honed on a daily basis, surely many of my methods would evolve over time.

Yeah, I do this too, along with some of the other tests mentioned as I tweak and fine tune the bevel on the Chosera 1k. The tomato test is much more of a thing on the other forum. I don't care-I just do what works for me. But I'm always learning and experimenting, as we all are.

I've played with the tomato test enough to know that I don't trust it. I have found that almost, but not quite, meeting bevels still can slice a tomato. In my opinion it only lets you know when you almost are done with the bevel set.

Then again, it might be close enough that the next hone might be able to complete the task.

The first time you try the "Tomato Test" on the raw steel of a freshly restored razor you are going to learn two things

#1 A razor off the buffers passes the test easily, yet would NEVER pass the other bevel tests

#2 Tomato Juice stains Carbon Steel and you have to re-buff the razor


Nope, not this kid,

Glenn-I just wipe it off with tissue after, and no stains, but you do it your way, and I'll do it mine. And yes, Ron, almost meeting bevels can slice a tomato, as can a sharp kitchen knife. The key is in HOW they slice into it-it's an unmistakable tactile feeling of slipping without resistance at all points along the edge. Only a set bevel that also treetops arm hair and passes some other tests will slip in at all points along the edge with absolutely no effort IME. It's probably unnecessary to have multiple tests, but it's just another tool in the box. Plus I like to eat the test results and save arm hair.

I haven't been a member of B&B for years, but Dr. Matt over there has that technique and a whole bunch of others down cold. I'll try any proven technique no matter where it comes from. As I often say, there are many roads to sharp. But like in real life, I can't rest until I have explored all of them). SHD/Aaron

I'm not arguing the point of your distinction, but I don't think that it is of any help for a beginner. I have not found such a tactile response sufficient to distinguish between a set and nearly set edge.

Oh well.

The important thing is that you are wiping your blade off wrong. After the tomato exposure, you should wipe first with bacon, then lettuce, and then toast.

All tests need to be calibrated through personal experience. Once calibrated it is useful. Until then it doesn't tell you much.