Honing Pressure

Hey folks, I'm new to the game of straight razors, I've got a couple of blades in the mail and will be honing them myself. I know someone will want to say "get them honed by a guru", but I'm not the kind of guy to listen to advice, no matter how well intended...

I got interested in the idea of straight shaving after honing my Japanese chefs knife to an edge that could dry shave my stubble. I figured that a blade that is actually designed for the job would be much easier and more pleasant to use!!

So, to the question; I hone my knifes by applying a reasonable amount of pressure and supporting the blade with my fingers. I've looked at a number of honing technique suggestions and honing patterns, but none I've seen say how one should hold the blade or how much pressure to apply.

My natural instinct would be to hold the tang in my right hand whilst keeping the blade flat with the fore fingers of my left. Can anyone offer any pointers as to how you've achieved success? Do you apply much pressure? Do you hold the blade only by the tang?

Thanks for any help!

There will be lots of different answers for this but they will all come down to a few basic points.

hold the blade by the tang (and scales) only, otherwise you will be tempted to use too much pressure

lay the blade flat on the stone

using the weight if the blade, with just the smallest amount of pressure do an "x" shaped pattern with the edge leading

the amount, if any, of pressure to use is based on the condition of the edge... if you have an e-boy special you are going to need to start with some pressure (a few pounds) to get through the rotten steel at the edge and get a new bevel set, and then lighten up on the weight.

an edge in good condition gets the weight of the razor in pressure. Remember razors are much harder and their edges are much more delicate than anything you have honed before.

Nearly everybody hones with one hand it can be challenging but is well worth the effort.

others will have better suggestions

Linc, I'd love to tell you how to run both your life and your hone, but you said that, "but I'm not the kind of guy to listen to advice, no matter how well intended..." Since my comments would fall on deaf ears, and with my being very hard of hearing, I know how that works, I'll forbear giving any advice.:D I will say that my experience with sharpening other stuff may be quite similar to yours and my attempts at honing razors has met with interesting, limited, and frustrating successes.:confused:

Bruce

Most of us would use little pressure. You're right when you say you got to lay the razor flat on the hone. I do balance my razors on the hone with the fingers of my other hand but only for balancing not for applying pressure. The trouble is I am too clumsy to hone with one hand. I tried many times though!

Straight razor honing is quite different from honing a (kitchen) knife. Get Lynn's DVD, it explains the technique very clearly! If you have questions after watching it we will be most happy to answer them!

i like this series

http://www.dailymotion.com/group/651...intro_creation

Hmm, the technique used in those clips is surprisingly similar to how I sharpen my knives except I tend to do multiple passes on the one side. I have managed to pass the HHT once with my knife (it's blade is ~63HRC) but I don't generally put that sort of a crazy angle on it; you can imagine how quickly that would go blunt when chopping up food!

The reason I asked is that I've seen some guys just using one hand and holding it by the tang. It just looks unnatural to me. I'm sure everyone develops their own technique.

I'm looking forward to getting my blades, this could be fun... or really frustrating!!

Quote:

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Originally Posted by Linc

The reason I asked is that I've seen some guys just using one hand and holding it by the tang. It just looks unnatural to me.

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That's what Lynn (and most honemeisters I think) recommend. Not because one hand is better per se but because with two hands you'll tend to apply more pressure. The single most important things are: blade flat on hone all the time and no pressure. Whatever way you accomplih that is of secondary importance.

If you can hone knives as sharp as you say , you shouldn't have much trouble with a razor . I also hone with both hands , but I only use my other hand to keep the blade flat on the hone . I also lift the edge up off the hone before the end of the stroke , so the edge doesn't stop dead on the hone . I test my edge by laying the blade on my arm with the edge about 1/8-1/4" above my skin to see if it will cut the hairs on my arm in half . If it only cuts a few , it's not quite ready . If it mows right through them , it's good to go . Happy honing :tu .....Dave

Some slight differences between knives and razors I think. I don't know how to hone a knife but I think you'll find your perception will aid you greatly in how to hone a razor. Initially the stroke and such aren't too important and the strategy and timing are more so. Im referring to how you will progress, and when to move from stone to stone.

Later as you get closer to shaving sharp a good stroke that does not promote pressure to the edge, maintained consistently on each side should yield some wicked sharp edges. I find the reduction of pressure gradually and the symmetry of strokes for each side, such as angle, distance, vertical drop, etc are pretty darn important characteristics.

Razors are easily overhoned too so watch out for that, I don't know if knives are so easily overhoned.

It'll be a lot of fun for you and little frustration. I think if you try it for a while you'll have more interesting insights for us to discuss with you.

So I got my Dovo 5/8 yesterday and immediately set about honing it. It is pre-owned but near new, so the guy who I bought off obviously couldn't quite get into straight shaving. I'm not surprised, as the honing job was quite uneven.

I lapped my stones just to get 'em as flat I as I could. Started on a Belgian blue, the edge came up alright, so I went on to my King 6K. Not too sure if that was a step up or not, the newly lapped surface had more bite than usual. I wanted to use the coticule side of my Belgian stone, but it seems to be beyond repair, really badly cracked (only cost $10 at a junk store, so I can't complain). Anyway I got it sharp-ish, passed a HHT after stropping, but not convincingly.

I think I need more time on this and a finer finishing stone. The steel feels quite different to my knives; I think that's mainly due to the thinness of the blade. Metal dissappears really quickly, but you don't get much feel for it with the spine resting on the hone as well.

Thanks for all your comments.



With all this honing practice I'm going to run out of hair on my arms. When I get my practice blades I'll have to start honing in shorts!

The Belgian blue and King 6K are in Germany (members of Nassrasur), often used as finishing hones. Most of them do use a pasted strop after honing. It's reckoned by honemeisters the blue is about 6K so you need a finer hone or pasted strop to polish it further.

Ah, well that would explain why I've always had difficulty figuring out which stone is finer! I prefer the Belgian blue, it seems to be more predictable.

So, when you say pasted strop, is a hanging strop with CrO2 paste up to it or should I get myself a paddle strop?

Ask Tony Miller who sells and makes them. I reckon a paddle is better if you paste it because with a pasted hanging strop you tend to round the bevel and also the toe and heel side of the cutting edge.

Fun vid seriesedk442
thanks for the heads up ……
That said: Holy bad form batman! :nono: Was that hubris or cavalier?
I wonder why he didn’t introduce the standard or ‘proper’ method before he went to his “I’ve been doing this a lot and picked up some bad habits’ dog and pony routine.

Don’t get me wrong I am really happy I watched it and glad he made it but come on “I’m just gonna wipe it off on my shirt”. :shrug: