
Originally Posted by
mparker762
There's a difference between disrespect for your theory and disrespect for you personally. Please don't conflate the two, as that is itself an impediment to the open exchange of ideas.
I don't believe your thesis "This certainly has to be part of the reason for harshness in those nasty blades" is particularly well supported by the evidence you've provided. This is not to say that it is wrong. But you are making a great many unsupported assumptions in the leap from "honing wheel" to "harshness", assumptions that you do not appear to have examined with any sort of rigorousness.
My Dear Sir,
When I God's name did I make a thesis??I am afraid you will have to disprove what is already common knowledge in the industry. This is not my theory at all. Look if you care to or just read the above patent designed to deliberately make bevels convex. For me it is only a rediscovery of accepted practices. If you being much smarter than I find technical menutia to totaly trash the whole concept you are always right.
First, handwaving aside it is quite possible to hone a blade on a wheel and not cause any significant concavity of the bevel, especially at the microscopic scale we are discussing.
Practice what you preach, have you studied this? I suspect you say much and have losts of energy and don't get challenged enough.
If the edge of the blade is not perfectly parallel to the axis of rotation of the wheel at all times then the concavity will be reduced or even eliminated. Even if this condition is met then if there is any vibration in the blade or wheel then the concavity will be reduced or even eliminated. But there are other ways of presenting the blade to the honing wheel than the one described that may have significant advantages in a high-throughput manufacturing operation. The blade could be honed on the side of the wheel with the blade running along the plane normal to the axis of rotation. Or it could be honed on the curved surface of the wheel but travel at an angle to the axis of rotation - this potentially allows the speed of the blade in a continuous-flow manufacturing line and the speed of the wheel face to partially cancel each other out, providing a sharper edge while allowing the blade to maintain a high velocity through the honing station for improved manufacturing speed. But even assuming that the manufacturers are presenting the blade in a concavity-friendly manner, and are holding it against the wheel in a vibration-free manner, there's still the question of whether the granularity in the steel will allow it to take such a concave bevel at that microscopic level. We've seen from Verhoeven's electron microscope photos that steel at that microscopic scale exhibits both significant crystalline and plastic behavior, and it seems quite possible that steel might not be able to exhibit the nanometer-depth concavity produced by a 1-2ft honing wheel against a ca 5-10 micron wide primary bevel. Nor have you provided evidence that should such minute concavity exist that our faces could even detect it.
Sir,
Again I don't need to, you should challenge the industry itself, since you have inside information of all there trade secrets. You make many, many assumptions yet have unrelated material or no material to back up your statements.
(Also, you can measure the angle of all of the bevels on a commercial razor blade using a laser, which implies that they're pretty planar)
Sir,
Have you done this to support your critisisms of industry practice. I don't have a laser.
Secondly, you made an assumption that concave bevel=harshness. Again, it may well be true, but I'm not willing to make the same assumption quite so freely. I'm not aware of any evidence for this myself and you have not provided any in your posts. If you have evidence to support this proposition then please provide it.
Sir,
In this you totally disregard once again common practice and knowledge in industry, not my theory. Maybe they are wrong.
Finally, there are a whole host of other differences between commercial blades and straight razors that could explain the differences we feel. Different steels (commercial blades use some unknown flavor of stainless), different honing abrasives (probably diamond, but what grit and composition), different sharpness and consistency standards, plus the various coatings they use like various proprietary flavors of teflon, plus platinum and chrome and who-knows-what-else.