My Mastro Livi razor, at last: a wonderful life experience!
Good point - and 10 minutes ago I did just that and ordered in my best Italian a "Damasco Acciaio Inossidabile, 6/8 Full Hollow, Punta Francese, Manico in Corno di Cervo" and left it to Mastro Livi to create a 7/8 size if he should consider it more suitable.
It must be nice living nearby and being able to exchange ideas with Mastro Livi.
60 days and counting...
B.
Sent from my iPad using Tapatalk
My Mastro Livi razor, at last: a wonderful life experience!
Bohler K600 steel is mainly known for its toughness, but if I had a choice among non-artisan steels (e.g. not created by Mastro Livi himself from a combination of other steels), I would rather pick a razor blade manufactured from RWL34 steel, which was specifically created for knife making, as in Mastro Livi's hands this stainless steel combines the convenience of a stainless steel blade with the comfort of a carbon steel blade.
I've found none of the negative aspects that are sometimes attributed to stainless steel and - in particular if you haven't tried stainless steel straight razors before - it may sell you on the idea of stainless steel straight razors.
As far as availability is concerned, during my visit in May I found that Mastro Livi had a range of razors available in his showcase that did not exactly match the pictures on the (now redesigned) website. Hence chances are that if you were to ask for a razor made from RWL34 you might not have to wait much longer than for a razor made from K600.
B.
Sent from my iPad using Tapatalk
My Mastro Livi razor, at last: a wonderful life experience!
Antonello, thank you very much for the latest addition, I do enjoy these videos and appreciate the efforts that you and Mastro Livi put into them. (I believe on my May visit Mastro Livi and you had been working the previous night on a video until 3 am.)
If I may make a request though; could we have a video that concentrates on honing, "manutenzione straordinaria" as Mastro Livi calls it, even though this name suggests that this is not something that should need to be done on a regular basis?
Still, sometimes it needs to be done and there is something about Mastro Livi's edges that I would like to understand better, replicate to the extent possible and that goes beyond the velvety smoothness that Mastro Livi razors are known for: I noticed that his edges are much narrower than what we create on our hones.
Whether one tapes the spine of the razor or not; the geometry of a razor lying flat on a hone determines the geometry of the edge, but there is something about Mastro Livi's edge that appears to defy this.
I am not sure whether Mastro Livi is prepared to demonstrate his technique, as it was not covered in depth in a previous video on the subject of maintenance, but I think we could all benefit from such a video.
B.
Sent from my iPad using Tapatalk