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  • PorkButtsNTaters666
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    2 months ago

    I suckin taking photos, but this illustrates the problem:

    Before, this was 100% symmetrical. There are no chips in the blade.

    • gcgallant
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      2 months ago

      I can’t tell much from the photo. What does it look like if you lay each side on a flat surface?

        • PorkButtsNTaters666
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          2 months ago

          Here we go:

          Still difficult to see, but on the first, the toe clearly doesn’t touch the stone. There is some space between the center and the store on the second.

          • gcgallant
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            2 months ago

            It looks to me as if it is cupped. In the first picture, the heel and toe are off the table and in the second the center is off. I’ve received razors with a similar amount of warp. By rolling the razor on the stone, you can generally get to the edge everywhere. You have to be diligent about it, though. If you use your vice, apply pressure very slowly and let the deformation you apply to the razor set in the vice for a few minutes before you remove pressure. I doubt that it would hurt to heat the blade up a bit but this is @djundjila’s domain more than mine.

            • PorkButtsNTaters666
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              2 months ago

              As to heating up, what temps are we talking about as to not interfere with the tempering?

              • gcgallant
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                2 months ago

                I honestly don’t know if it will make a difference. I would take a butane lighter and slowly heat the entire blade to the point where touching the edge with fingers is uncomfortable. This should be way below the temperature it would take to alter the temper.

                  • gcgallant
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                    2 months ago

                    Perhaps making the razor hot might allow it to be more easily straightened when the blade is put in a vise.

                    FWIW, I have tried this with knives that were dropped and bent. I’ve had zero luck. The amount of pressure to get the steel to retake its shape normally breaks the steel.

              • djundjilaMA
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                2 months ago

                Tempering is usually done at around 500°C, so you’d definitely want to stay far away from those temps.

                • PorkButtsNTaters666
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                  2 months ago

                  I have consumer-grade kitchen ustensils, and I doubt that even with fat, I will get much above 300 degrees (assuming I don’t set fire)

                  • djundjilaMA
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                    2 months ago

                    A regular kitchen gas stove is about 2000°C, and a crème brûlée torch even more, so yes, avoiding fire might be a good idea :)