There has been some talk in the past that a razor can get too sharp. I was of the opinion that there was no such thing as 'too sharp'. I recently over sharpened a blade on some very fine grit hones and they seemed to lose their 'teeth'. I say 'seemed' because I don't have a microscope to prove what my thumb test was feeling.

There was also a mention in a recent post that the type of steel we're used to on our razors has a minimum size of 0.35 microns or something of that nature. If this is true then that would explain why these ultra fine grits, including 0.25 micron diamond paste, have tendancy to ruin or over sharpen the edge.

My question is; is there a molecular minimum size that will create the teeth/striations/fins and anything smaller only smooths them away or are we deluded by this?

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