Thread: Should I Be Using This Razor?

Hey guys, I need a little advice from some more experienced shavers than me. I currently own two razors, only one of which is "shave ready" at the moment (my DD Satinedge). My second razor will be sent out for professional honing soon, and I will be purchasing my first hone as soon as funds permit (BTW, when did coticule prices go through the roof?). My DD came presharpened by the previous owner and has been very serviceable to date, albeit probably not as keen as a Lynn honing job. My razor DOES shave whiskers; I have had some really good shaves from that blade, although I do suspect that I would get better results from a keener edge. (The only comparison I can think of in razorspeak is the difference coming off an 8k edge compared to a 16k Shapton, not that I would know the difference). Cheeks usually go pretty smoothly, but when it hits my chin and portions of my neck I do experience pulling. When I do an ATG pass it is not smooth sailing, yet irritation is usually minimal.
If my blade is starting to dull am I doing more harm to the edge by using it? And if this is the case am I wrong in assuming that it will require more honing work as a result?
Please tell me what you guys think. Should I put this razor on hiatus until I get a hone, or does it still have a few good shaves left?

Regards,

Ryan

You won't hurt the edge. But I would think about touching up the edge if it doesn't feel comfortable to you... there are several FAQs around here with different ways to do this without honing. I used TI paste for a long time to keep blades going.

Do you have a strop

Yes, I have a 3" latigo Tony Miller strop, so no excuses there. My stropping seems okay (I usually do 30 linen, 60-80 leather), no rolled edges yet. I know that a point will come when stropping alone will not cut it anymore (pun intended), and as a newb I'm trying to figure out when that point is.

My rule of thumb is that when the razor starts to pull then the edge needs to be refreshed a bit. Try some chrome ox paste.

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