That's a nice offer from Lynn. :idea: You could send it off to me too, of course, but that would solve nothing edgewise; however, then at least you would have options for comparison from both ends of the honing spectrum. :y
:beer2:
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That's a nice offer from Lynn. :idea: You could send it off to me too, of course, but that would solve nothing edgewise; however, then at least you would have options for comparison from both ends of the honing spectrum. :y
:beer2:
Thanks all.
I am ready to accept that my experience is serendipity. It may be that I've not done the job sharpening them as I thought. I only use 3 stainless in my rotation and becasue my stainless blades are biting I've developed this pre-conceived notion....a sort of classical conditioning ala Pavlov. Just wondered if anyone had a similar experience.
It's not a stainless thing, but when offered food I have been known to drool.
:beer2:
They are typically harder, right? Maybe more time on the finishing end? I know a guy.. a mentor.. he doesn't like shaving with 'em either.Quote:
Originally Posted by jleeg
Typically high carbon steel can be hardened to a higher degree than stainless of any type. It is also less ductile. This makes for a finer edge off the hone all things being equal. SS will typically roll over or bend on the microscopic level because of the chrome/nickel that makes it "stainless", whereas high carbon steel will break off that microscopic wire edge and sharpen up better. Think of an infinitely thin edge that is of relatively brittle HC steel. Bend it back and forth (hone it). It breaks off on the microscopic level whereas the SS being more ductile (able to bend without breaking) would just get pushed back and forth.
High carbon tattoo needles, if they are correctly tempered, will break if you bend them to a 90 degree angle. Stainless needles will bend but not break no matter the degree. I know that some stainless steels are used where abrasion resistance is desired. When I was an ironworker in my younger days it was used in industrial applications because of that characteristic. I imagine that the abrasion resistance is one of the reasons it sometimes takes more honing to get the edge where it is shave ready. OTOH, once there stainless is fine for shaving IME.
I have one stainless and I hardly ever use it. But that's not to say that I don't like the results. I do feel a difference during and after a shave SS vs HCS. The Carbon blades seem to go over the face softer. Where as, I feel my Stainless can give me an even closer shave than HCS, with ease. I have to work a little more for BBS with HCS. But the SS feels harsher during and after a shave.
Altogether the differences are so slight, It's not something that sells me on a razor. I like both.
Off subject.......I work at a Hydro electric plant below you and they are calling for 400K + C.F.S flow, hope you don't have to much trouble with flooding. I know it's keeping us busy here.
it'll be cool to find out the rest of the story when the razor's back.
and also that your house didn't become a boat :) good luck with the flood.
A few weeks ago, when I started researching shaving with a straight, I read something interesting about carbon steel and stainless steel razors. Carbon steel blades are easier to hone up but the stainless steel ones when hone stay sharper longer. Most of the stainless cutlery use a process known as Ice Tempering, where they immerse the SS into liquid nitrogen. Changes the composition into marsenite. With carbon blades it's kind of the opposite. They are heat treated and then heat tempered. The right temper to hold without becoming too brittle or chippy. Stainless cannot be heat treated. But if they are Nitrogen treated, they become very tough, and you may very well have not gone far enough in the honing to get to the same place as the carbon steel blades. Lynn will get it sharp for you, no doubt. With 30,000 some honed razors under his belt (he must have large pants..LOL) it's a sure bet he knows that stainless will need that extra touch. SS should shave exactly like any other blade when it's the same sharpness. One thing about it in what I had read. Once sharp, it stays that way for quite a while. I have noticed on better Stainless Steel knives I have sharpened, the Henckels, Tridents, etc that they are a tough critter to get an edge, and that's because of the special "Ice Hardening" they go through.