Search:

This preference for relatively dullish razors isn't something I just kind of decided to go for one day. Like everybody I was getting better hones and better at honing, and eventually started getting...

I quite confident that "duller" more accurately describes the type of the edge that I prefer shaving with.

Try shaving with a baseball mitt on your hand and see if it makes more sense :-)

I have done the experiment you suggest, pretty much any time I get a new finisher that's how I test it, on one or...

I pretty much agree with this. I would also add that there may be one condition being described two different ways by different people as harshness or excessive sharpness. I'm not sure that they...

(It was intended to be rhetorical question but I went and took a nap while the Texans were getting their *ss handed to them by Oakland, and this thread suddenly picked up again before I could get...

Are you sure you measured the width of the blade by measuring from the edge to the honing mark on the spine? The reason I ask is that I have never measured a vintage razor with an angle that low,...

Yes, he mentions that in his paper.

pg 14

and pg 21

Which brings up an interesting question: why is the standard honing angle for straight razors is 17 degrees and not 20 or 30 or 40 like...

For comparison, here's a shot of an edge honed with 1 micron diamond, taken from pg 42, figure 48(b). 600x again.

That's pretty smooth if you're used to looking at 1 micron diamond. But it's pretty rough by 0.5 micron chrome oxide standards. Look at verhoeven's paper, page 27, figures 32 and 33. These were...

Could well be useful. One thing I would say is to not stretch the hairs, because they're not stretched when we shave. Just hold them in the fixture with a bit of sag.

Interesting thread. Notice the injuction to use as thin a thread as possible I think what he's saying is that for larger threads, the friction between the thread and bevel dominates the...

I don't think we're overlooking it, we just haven't addressed it directly in this thread, it gets mixed up in things like sharpness or smoothness or whatever.

But there are two things on your face...

We definitely have that problem. Verhoeven mentions this as well, that dropping from the 40-50 degree angles used in most of the paper down to 17 degrees made it much harder to get a consistent,...

One thing that really strikes me looking at page 41, table 6 (4 blades honed on 1 micron diamond on the tormek machine) is what a tremendous variation there is between the blades. I don't think we...

That was on the tormek machine, and was honed differently from the ones in chapter 4 that were honed on flat hones and flat strops. These blades were also honed at a 40 degree angle while the ones...

Except that when he went from a 6k waterstone to 0.5 micron chrome oxide on a bench strop the edge went from 0.5 microns to 0.45 microns. So 10% sharper, measuring across the bevels. That's just...

I think the key difference is that he's using a different honing technique on the tormek, lifting the edge up and changing the honing angle. He doesn't get this sort of result using the flatbed...

Another interesting snippet about it not mattering what the low grit hones do:

page 23:

"The edge quality was independent of the size of the burs left from the original grinding with either 600...

On page 27 you're in a tormek chapter. Different situation altogether.

Another interesting snippet (pg 11):

"The 600 and 200 grit wheels produced surfaces that were difficult to tell apart. In both cases the face abrasion marks were significantly larger and the edge...

Continued:

from bottom of pg 9 - figure 12:

This shows a photo of a 1000 grit edge, taken at 3000x, showing the edge thickness is 1 micron.

He later references this in his flat hone and...

One thing you have to be careful of with verhoeven's paper is making sure he's doing what we're doing. He does a lot of stuff with tormek machines and various abrasives, and somewhat less with flat...

Or take that chosera 5k edge and spray it with teflon, which is what the big boys do.





He doesn't, at least not directly. But he measures an edge from some coarse grit diamond (9 micron?)...

The edge gets thinner and thinner until it gets to a certain point, then it just crumbles away, and continued honing just removes metal but the edge doesn't get any thinner. This seems to happen at...

It's a french razor - it needs real butter.