Thread: using crox after nakayama..

Originally Posted by Slartibartfast

I feel that if you are going to use paste after your Nakayama, you might as well sell it and use the money for something else.

At that point you are not shaving with a nakayama edge any more.

I agree totally. Nothing @ all wrong w/ using paste, but I wouldn't buy an expensive natural if I just planned to use it before pasting.

Danzyc: The crox that we buy is supposed to have an average particle size of 0.5 micron--that equates to ~30k grit. As far as the grit of a finishing-quality Jnat (pre or post slurry breakdown), no one really knows for sure. What matters more is how the edge behaves--if it's super sharp & very smooth, it doesn't really matter what the actual grit was. (Keeping in mind that this number will probably vary widely, as naturals as a rule can have pretty variable particle sizes.)

I don't use paste after my Escher or the JNats. IMO, it defeats the purpose of these fine stones. I get such a smooth edge from them, I don't even strop...I go straight to shaving.


CrOx will be good for maintenance if you wanted something quick and didn't have time (or felt lazy) to break out the JNat.

After finishing on my Asagia I don't even like stropping, but it is a very fine stone. It depends on what you want out of an edge and what techniques you employ to get the most out of your particular stone. Totally agree that Chrome would be a step down from a good J-Nat edge.


Take Care,
Richard

Try them both! ..... then use whichever shaves you the best.

I have to say that I agree with the above posts. I have never really understood using pastes as a finisher when youve spent good money on expensive hones.

I did talk to aquanin today about smoothing out a coticule finish. He said he usually will do 7 passes on the 0.5 cromium oxide..then do another 25-50 passes on the coticule for harsh blades. That way he is still using the coticule finish.

I know coticules are lower than J-Nat finishers, around 8-10k grit, but I've never needed to use a paste after finishing on a coticule either.

It doesnt matter which natural I use, the coti, CF or Maruichi, I just come right off that hone to the daily strop and then shave.

CrOx is a higher grit than both a CF (~20k, maybe higher) and the coticule (8-10k as I said before), but the edges from both of those stones are way better than the paste IMO.

I've no idea what my Maruichi is but the most commonly mentioned grading seems to be 30k+, so its at least as fine as CrOx. But man oh man is that J-Nat edge smoother and sharper!

High grit ratings isnt everything when honing razors. Glen said before that a razor is 95% there after the 1k, 98% there after the 4k, 99% there after 8k and everything after that is just getting that last possible bit of smoothness out of the edge.

Some people might prefer Coticule edges, some prefer Eschers, others prefer J-Nats and others again prefer a paste. Its really up to you!

This thread is a case in point. Three identical razors finished on three different stones and the preferences are all pretty evenly spread across all three razors.

But I've never needed to use a paste after a natural stone. They're always sweet as right off the bat!

I do agree with those of you who wrote that it does not make sense to use Cr2O3 after a Nakayama as it does not get the razor any sharper. My reason for doing it is that the Nakayama creates an agressive edge that tends to dig itself into my skin leaving nicks on my face. Using Cr2O3 creates a smoother edge.

Using Cr2O3 after a coticule or barber hone creates a comparable edge, once again demonstrating you do not NEED expensive hones. But we all want expensive hones as we are hooked.

Originally Posted by randydance062449

Try them both! ..... then use whichever shaves you the best.

This is a great shaving philosophy

To me it would be like eating hamburger immediately after fillet mignon.

Originally Posted by JimmyHAD

To me it would be like eating hamburger immediately after fillet mignon.

I had some very nice hamburgers in Houston, Tx that I wouldn't mind eating after whichever steak you have in mind.