Thread: I have a sharp fetish

Yup, exactly the same… but different.

You have to remember the goals are completely different. You’re not shaving your face, every day with your high end knives and your vegies and meat don’t scream when you cut them with a micro chipped edge.

Getting to sharp is easy, comfort is a whole other pile of stones… and with razors, the more you know, the more you learn, there is always more…

Originally Posted by Euclid440

Yup, exactly the same… but different.

You have to remember the goals are completely different. You’re not shaving your face, every day with your high end knives and your vegies and meat don’t scream when you cut them with a micro chipped edge.

Getting to sharp is easy, comfort is a whole other pile of stones… and with razors, the more you know, the more you learn, there is always more…

I stand by they are extremely similar. I bought 0 extra hones when I bought a razor. I have everything I need. Every stone I have is already perfect for a razor. I even strop my knives on the same leather with .25 micron abrasive.

The goals are the same. My edges on my knives are as keen, and pass the same tests as my razor. The only one that does't is a nakiri my wife bought me made from vg10 which is inferior to shirogami steel.

I don't know why you need to argue to point they are different. It's like arguing sharpening a concave ground gyuto is different then sharpening a yanagiba, usuba, or funayuki. They are but the exact same concept applies, and they are not worlds apart.

Honing isn't rocket science and there are plenty of ways to skin the proverbial cat.

Originally Posted by 86azms3

I stand by they are extremely similar. I bought 0 extra hones when I bought a razor. I have everything I need. Every stone I have is already perfect for a razor. I even strop my knives on the same leather with .25 micron abrasive.

The goals are the same. My edges on my knives are as keen, and pass the same tests as my razor. The only one that does't is a nakiri my wife bought me made from vg10 which is inferior to shirogami steel.

I don't know why you need to argue to point they are different. It's like arguing sharpening a concave ground gyuto is different then sharpening a yanagiba, usuba, or funayuki. They are but the exact same concept applies, and they are not worlds apart.

Honing isn't rocket science and there are plenty of ways to skin the proverbial cat.

Yup, nuff said enjoy your shaves.

Bob

"Yeah I'm trying to find the sweet spot. While the .25 micron was crazy sharp. It wasn't as comfortable coming off the natural with hakka tomo."

Just trying to help, you, with your harshness issue.

Wow my kitchen knives do just fine at 1000 grit and maybe some leather, none of my vegetables have ever complained that they wernt sharp enough, not splitting atoms with a kitchen knife. Why not just use a feather DX with the super pro blades to cut your tomatoes? Tc

Originally Posted by tcrideshd

Wow my kitchen knives do just fine at 1000 grit and maybe some leather, none of my vegetables have ever complained that they wernt sharp enough, not splitting atoms with a kitchen knife. Why not just use a feather DX with the super pro blades to cut your tomatoes? Tc

the same reason I'm not settling for a cartridge razor.

My tomatoes are cut just as slick as yours! Tc

Originally Posted by Euclid440

"Yeah I'm trying to find the sweet spot. While the .25 micron was crazy sharp. It wasn't as comfortable coming off the natural with hakka tomo."

Just trying to help, you, with your harshness issue.

You guys did. Helped me see I was overdoing it with the loaded balsa and l leather.