Thread: 6/8 or 5/8 ?

I've read (and experienced) that wedge grinds are more forgiving to the newbie, both on the face and on the strop. Just an idea.

Me

yeah, plus you get that extra honing later on. if it were me once the razor needs it, i'd do a touch up and if it doesn't quite work i'll use the free honing option to get it back to shape, and then try again next time it needs the touch up. it's not a hard thing to maintain your razors, but never hurts to have a fallback safety net (well it's always there for a $20 or so, but free is even better).

Originally Posted by Gibbs

Oh, and nun2sharp, I will keep razors away from my belt sander. But, it was not like I was starting out on 220 grit. I started with a well used 1000 grit German belt and applied VERY light pressure against the razor, making quick even strokes. Then I used the German leather belt and again, used light touches. Finished off with my old leather belt and it will now snag and cut hairs on my chest quite easily but I don't hav the hones to have brought it to a finer degree before belt stopping. Before, and it is a 17.00 razor, it wold not even cut the hair on my arms, or chest.

I have a Puma Soligen hunting knife that I sharpened on my 1x30 belt sander all the way through leather belt and it will skim the hairs off your arms, but won't do a decent job shaving. They really made some nice steels in Germany!!

I think regardless of your skill or light touch or worn out belts, if you are working on a slack belt you will introduce a convexity to the edge that will take time & effort to remove on the next stone , when you get to it.
Not a problem with knives as the angle is freehanded & convex edges are normal but not with straights unless you're in Europe where I believe pasted strops are more the norm.

That is tru, Oz from Oz. The belts are not the flat plane of the stone. I just got done a few mintues ago sharpening some knives fur General Manager of the winery brought me at work. They are his mother-in-laws knives. BOY, does she have some nice kitchen knives. 2 of them were a J.A Henckels with the dancing twins on the blade, 2 were a Ed. Wusthof Driezack (Grand Prix) from Soligen Germany, (they had a trident) and the last was a skinny long, I guess, bread knife, 7/8" wide by about 14 inches long. That had SABATIER on the side and there was an Elephant also and the words France. They were a bit of a challenge as the last person had done a not too good of a job, and those Henkels and Triden were really good metal. But now I am a bit balder on my stomach.. LOL They all shave, even that long skinny SABATIER knife.

Originally Posted by MNstCloud

Round point
A round point is a little safer, anyway, not a lot but every little bit helps at first.

I, and others, would contest this point. I find round points nick me more than any other style. I'd recommend starting with anything else.

6/8 just feel better in my hand.

Originally Posted by Gibbs

That is tru, Oz from Oz. The belts are not the flat plane of the stone. I just got done a few mintues ago sharpening some knives our General Manager of the winery brought me at work. They are his mother-in-laws knives. BOY, does she have some nice kitchen knives.

I hope he gets along well with her, especially now her knives are shaving sharp

The 6/8 half hollow advice in the wiki caused me a lot of angst when I started a year ago.

My recommendation is to caution people that sharpness matters most, list some pro's and con's of the grinds and sizes (momentum vs fits under nose easier, more forgiving of too much pressure vs shaves closer, etc), and list some things to watch out for on used razors (warp, uneven honing, frowns, screwed-up temper, etc).

I'm also suprised by the number of people who post questions that make it obvious they are scarred to death to try honing their razor on their own. I recommend updating the Wiki to explain that honing an ebay razor takes a lot of expertise, but refreshing the edge of a new razor is pretty easy. I'd go so far as to say that a 12K Naniwa finishing stone should be used as a barbers hone every week (or a pasted balsa strop if they are on a budget) - and should be considered essential equipment just like a brush and strop.

That 12K Naniwa Finishing Stone looks very inviting. I found details of it over at royalshave.com Would be a nice stone to have for sure!

Originally Posted by onimaru55

I hope he gets along well with her, especially now her knives are shaving sharp

Yes, he does. *S* I have met "Bets" short for Elizabeth, and she is a charming wonderulf elderly woman. She and her husband had a store in Saugatuck that they sold chef supplies from as well. So I imagine they got these knives at a discount years ago.

I got 4 more knives from them, and 2 more were the A.J. Henckels. Great knives to sharpen....TOUGH... but when I get done you can cut the hairs off your arms with them. They loved them and gave me a 50.00 check for the work.

Originally Posted by JohnG10

The 6/8 half hollow advice in the wiki caused me a lot of angst when I started a year ago.

My recommendation is to caution people that sharpness matters most, list some pro's and con's of the grinds and sizes (momentum vs fits under nose easier, more forgiving of too much pressure vs shaves closer, etc), and list some things to watch out for on used razors (warp, uneven honing, frowns, screwed-up temper, etc).

I'm also suprised by the number of people who post questions that make it obvious they are scarred to death to try honing their razor on their own. I recommend updating the Wiki to explain that honing an ebay razor takes a lot of expertise, but refreshing the edge of a new razor is pretty easy. I'd go so far as to say that a 12K Naniwa finishing stone should be used as a barbers hone every week (or a pasted balsa strop if they are on a budget) - and should be considered essential equipment just like a brush and strop.

Well said, John. I think overtime you'll see that when you finally "get it" that a lot of misunderstanding and confusion is caused by the "noise" of an internet forum.