Quote Originally Posted by Euclid440 View Post
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.