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Thread: Unusual Wade and Butcher
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09-04-2014, 04:20 AM #11
Another thing that's clear about it, is that it's a scale-buster.
I've never seen one quite like it, but since it's got 'Blank for Concaving', I have to assume it was made for the barbering trade to modify as they saw fit, and someone thought that behemoth would fit into those dainty little scales.
If it were mine, I'd give it a few strokes on the butcher's steel and use it for prepping ribs to be barbequed.-Zak Jarvis. Writer. Artist. Bon vivant.
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09-04-2014, 05:11 AM #12
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09-04-2014, 05:22 AM #13
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09-04-2014, 11:51 AM #14
Yes, I said no or minimal hone wear, my eyes and picture software ain't that great...but looks like I was on the mark initially, can see it now that JimmyHAD pointed it out, "Blank for Concaving", and as Zak pointed out was destined for further refining...can see the Celebrated, FBU etching on it now ....would just have to stop them from putting a darn notch in the thing!
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09-04-2014, 07:33 PM #15
- Join Date
- Jun 2010
- Location
- Redding, Connecticut
- Posts
- 226
Thanked: 18Thank you for all your input, I will try to sharpen it. Is definitely not shave ready, the spine is kind of uneven , that why I was thinking need finishing. It is as close to the wedge as can be. I will post more info once I sharpen it.
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09-04-2014, 07:50 PM #16Be careful how you treat people on your way up, you may meet them again on your way back down.
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09-04-2014, 08:14 PM #17
I say hone as is and enjoy; might be a booger but I wouldn't mess with hollowing it out and just enjoy.
Mastering implies there is nothing more for you to learn of something... I prefer proficient enough to not totally screw it up.
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09-04-2014, 08:15 PM #18
- Join Date
- Jul 2011
- Location
- ~ California, USA ~ The state of denial!!!
- Posts
- 615
Thanked: 118I'm on the fence. I'm not a big fan of wedges, but I'd hate to tamper with such a unique razor.
It's your decision, just make sure you keep us posted.May your lather be moist and slick, the sweep of your razor sure, and your edge always keen!
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09-04-2014, 10:24 PM #19
- Join Date
- Jun 2010
- Location
- Redding, Connecticut
- Posts
- 226
Thanked: 18Maybe you are right , I will think about send it out to one of the experts.
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09-06-2014, 06:49 PM #20
Ooooooo, since you have so much meat to work with in the blank you should have a pro grind a large belly into it... like this W&B