Thread: introduction

Howdy folks: By way of introduction I'm a retired ironworker (bridgeman)/machinist who has had a lifelong interest w/ shaving and sharpening. However, let's be clear - I'm an amature, not a pro. I'm old enough to remember Gillette Blue Blades, and well remember when pa switched to Wilkenson ( I've shaved with Blue Blades and for the life of me can't fathom why men switched from straight razors to those god-awful blades - a dreadful shave to say the least!) Pa sold my grandpa's straight razors, but he retained the hones. The both sides of the Koker hone are flat, I checked it with my machinist square; the other one is dished. Generally I true stones by rubbing them on another courser stone on my surface plate, and was wondering if I could do the same w/ this dished hone. If so, what grade of stone do you suggest? My barber sold me two razors (cheap), and suggested I practice on a ballon, but I'm more inclined to practice holding the razors and the moves by tapeing the blades w/ electrical tape. This is my first time dealing w/ Forums so if I've violated so computer etiquette I ask your indulgence - I'm definitely a 19th century guy, you know - single action revolvers, double guns, fountain pens, carbon blades, guy derricks, et al. Thanks for your indulgence and patience; I look forward to being an active participant on SRP.

Hi Captainbismo, welcome to SRP!

I haven't used a koker stone myself, but I find the best way of lapping stones to be wet/dry sandpaper on my kitchen counter top. I start with 220g-400g-600g. I have heard others use DMTs or special flattening stones, but as long as you get them truly flat I don;t think it matters. I am also pretty new, so take anything I say with a grain of salt, but the paper has worked very well for me. Lapped a chinese 12k like that and it puts a reeeeeeaaally nice edge on my dovo.

If you haven't already, be sure to check out the wiki - is has so much great information it is staggering.

Happy Shaving

Welcome to SRP. Long time since I heard "bridgeman". I worked out of local 11, 45, 512 and my home local was 272. Started in the late 60s and got out of it in the late 80s. Anyhow, look forward to more posts, one old bridgeman to another.

Originally Posted by captainbismo

Howdy folks: By way of introduction I'm a retired ironworker (bridgeman)/machinist who has had a lifelong interest w/ shaving and sharpening. However, let's be clear - I'm an amature, not a pro. I'm old enough to remember Gillette Blue Blades, and well remember when pa switched to Wilkenson ( I've shaved with Blue Blades and for the life of me can't fathom why men switched from straight razors to those god-awful blades - a dreadful shave to say the least!) Pa sold my grandpa's straight razors, but he retained the hones. The both sides of the Koker hone are flat, I checked it with my machinist square; the other one is dished. Generally I true stones by rubbing them on another courser stone on my surface plate, and was wondering if I could do the same w/ this dished hone. If so, what grade of stone do you suggest? My barber sold me two razors (cheap), and suggested I practice on a ballon, but I'm more inclined to practice holding the razors and the moves by tapeing the blades w/ electrical tape. This is my first time dealing w/ Forums so if I've violated so computer etiquette I ask your indulgence - I'm definitely a 19th century guy, you know - single action revolvers, double guns, fountain pens, carbon blades, guy derricks, et al. Thanks for your indulgence and patience; I look forward to being an active participant on SRP.

Welcome to SRP!
First, I believe the hone is a Koken. Can you describe the dished hone at all? By any chance can you provide a photo of it? Given your self-description, I'm kind of doubting that you are able to do that (no offense intended) but even a description would help. Can you tell if the dished hone is natural or synthetic? What are its dimensions and color?

If you explore around this site, especially in the top of the beginner's section and in the Wiki, you will find lots of advice for getting started.

Thanks for the heads up on the stone's correct spelling. There's nothing wrong w/ it (save the usual side chips) - it's flat. The other nameless hone is the one that is dished, and that is very slight - maybe < 0.0313. Heck, I'm still fumbling around this site, and am far from competent enough to send any pics of anything!