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How can you determine what grind (1/2, 1/4 hollow) on vintage razors?
I just picked up a W & B at the local antique mart (needs a chip honed out of the blade...). It is definitely beefier than my full hollow 7/8 Henckels, and a fraction of the price!
This might help
http://www.en.nassrasur.com/razorcentral/grind.html
Deja Vu
You are helping me all over the place!:D
Thanks.
http://www.en.nassrasur.com/razorcentral/grinds.jpg
Mmmmm! Looking at the grinds I assume that the full hollow is the most modern?
Wouldnt wear from honing would put a full hollow ground beyond use before the others?
Only a regrind to remove the belly could make it usable again?
Comments please!
Tony H
Yes, the full hollows are the most modern and difficult to produce. The wedges being the oldest style of blade. Full hollows require the most skill to grind but are the easiest to sharpen. I would assume that the lifespan would be shortened in regards to the super thin metal being more quickly removed on the hone.Quote:
Originally Posted by portal5
I was thinking the same. :)Quote:
Originally Posted by Amyn
Sure... then you'd have a new 1/2 hollowQuote:
Originally Posted by portal5
What is the point of the belly in the full hollow grind?
I have a razor with a very unique grind. Looking at it from the end, it is T-shaped. The faces of the blade come down to the tip almost straight down from the spine. In other words the faces of the blade are basically at a 90 degree angle to the ground. This is even the case at the point where the faces connect with the spine.
I think when they ground it, they used two stones spinning in the horizontal plane as opposed to the vertical one and ground from the toe to the heel as opposed to from the edge to the spine. Has anyone ever seen one of these or know anything about the style of grind? I've only seen one person write about this razor. It is made by Tuckmar and is called "Tuckmar Tee". I would have included a picture but my camera seems to be lost at the moment.
IMO belly is for stability and to produce the correct / optimal angle (15 - 20 degrees) where the edges meet which would affect the characteristics of the blade.
Isn't the belly classed as Extra hollow ground?
Tony H
An extra hollow grind with a belly to stabilize the edge is also sometimes known as a "Hamburg Grind", presumably after the town in which it was originated.
Duncan.
I was thinking of the condition of your face if in fact it wasn't executed correctly. Now back to regularly scheduled programing. :DQuote:
Originally Posted by Yorkshireman
:roflmao It took me a few moments to catch on to that one - I must be a little hard of thinking to-day!Quote:
Originally Posted by Soopercat