Question about corking

**Petesurfer** · 05-14-2008, 04:08 AM

Hello,

I can't manage to use a new blade out of the box without tearing my face apart. When I've used a feather blade for around 3 shaves, then it's heaven for my face. I've read the post about corking (part of it, it's incredibly long), my question is how many times do I have to pass the blade through the cork?

Thanks

**BroJohn** · 05-14-2008, 04:29 AM

Once, just before initial use.

-- John Gehman

**Petesurfer** · 05-14-2008, 06:05 AM

Originally Posted by BroJohn

Once, just before initial use.

-- John Gehman

But how can it be noticeable with just one pass? I mean, I'm talking about getting the same effect as a blade that has been used for 3 shaves.

**Mr. Gillette** · 05-14-2008, 06:27 AM

Originally Posted by Petesurfer

But how can it be noticeable with just one pass? I mean, I'm talking about getting the same effect as a blade that has been used for 3 shaves.

Because your face is not made of cork.

**fatt_tony** · 05-14-2008, 06:41 AM

Did he not mention his dad's name is Geppetto.

**rodd** · 05-14-2008, 06:45 AM

Originally Posted by Mr. Gillette

Because your face is not made of cork.

and you are not passing the blade through your face. (hopefully) What it does is gets any burrs or anything off the blade edge.

**dimeotane** · 05-14-2008, 09:46 AM

feel free to cork the sucker 5 times... I tried some American Personna and ran them through the side of a wine bottle cork about a 10 mm deep about 5 times. Perhaps I dulled it some, but it gave a smooth shave... I only used each edge for one shave though (they're pretty cheap.)

But why are you carving your face up with a feather to start with...
aren't those known as the 'ninja assassin'?

Let's brainstorm what else might help prevent cutting yourself up... .

Have you tried a smoother, less deadly blade like a Derby Extra ? Are you using too much pressure? Do you have an adjustable you can set less aggressive? How about varying the angle of the blade in the way you hold it? How's your pre shave routine working?

**thevelvet** · 05-14-2008, 09:59 AM

I do my Feathers twice and it works good for me, try it and if its still getting you, cork a third time.

**Petesurfer** · 05-14-2008, 10:06 AM

Thanks for all the answers. I use feathers because I bought a sample pack, and I'm rotating the blades. The problem is I can distiguish very well between a new blade and a used one, but no so much between different blade brands. I know this is strange. Perhaps as an experiment I should shave half my face with a blade from one brand and the other half with a blade from a different brand, to notice the difference. With fresh new blades I have more of a scratching feeling instead of a cuting one.

**Roman414** · 05-14-2008, 10:16 AM

I don't get it. Why would a manufacturer let a blade out the door that needs de-burring? Is the true purpose of corking to dull the blade a bit, because you are buying blades that are too sharp for you? Why do that when there are so many other brands out there? I use mainly Dorcos and Merkurs and the occasional Treet or other brand just to experiement, confirm my choices. Never found one that wasn't ready to go straight out of the wrapper.

**sol92258** · 05-14-2008, 10:26 AM

There are a myriad of reasons to cork a blade:
some blades just shave better after a couple uses. corking is the only way I can even fathom using a Merkur, but I dislike them enough even then to not deal with them at all.
Yes, some blades are smoother from the get go, but some blades have a longevity that can't be beat, so an extra 10 seconds before putting the blade in the razor isn't going to be a big deal for the consistent smooth shaves of a Feather or Swede for some folks.
It's always a YMMV deal, and it's all about finding your best mileage

**Mr. Gillette** · 05-14-2008, 01:30 PM

Originally Posted by Roman414

I don't get it. Why would a manufacturer let a blade out the door that needs de-burring? Is the true purpose of corking to dull the blade a bit, because you are buying blades that are too sharp for you? Why do that when there are so many other brands out there? I use mainly Dorcos and Merkurs and the occasional Treet or other brand just to experiement, confirm my choices. Never found one that wasn't ready to go straight out of the wrapper.

Why would a musical instrument manufacturer let a violin out the door that needs tuning?

Why would a restaurant serve food than needed salt? Or coffee that needed sugar?

**castlecraver** · 05-14-2008, 03:28 PM

md.JPG

**Wil** · 05-14-2008, 03:36 PM

Is that the rare Spanish Cork, so sought after?

**OldSaw** · 05-14-2008, 03:38 PM

Originally Posted by Roman414

I don't get it. Why would a manufacturer let a blade out the door that needs de-burring? Is the true purpose of corking to dull the blade a bit, because you are buying blades that are too sharp for you? Why do that when there are so many other brands out there? I use mainly Dorcos and Merkurs and the occasional Treet or other brand just to experiement, confirm my choices. Never found one that wasn't ready to go straight out of the wrapper.

To add to the answers already given. I have about 300+ blades that I like better after they are corked. When I work my way through them over the next two years I will probably order up a supply of Nacet blades. I like them right out of the wrapper. Until then I will keep corking.

**Roman414** · 05-14-2008, 10:00 PM

I can't imagine a violin maker letting a new instrument out the door without tuning and testing (playing) it. But the tuning can go off between his bench and my chin, due to temp and humidity, new strings stretching under tension, whatever. But do new razor blades develop burrs setting on the shelf? Are manufacturers omitting the final step when they make the blades? If corking improves your blades, it improves your blades. I would be stupid to argue with you. But I just can't figure out why that should be, you know? Sorry if I sound contentious, I don't mean to be. Just trying to learn.

**Petesurfer** · 05-15-2008, 02:12 AM

Originally Posted by Roman414

I can't imagine a violin maker letting a new instrument out the door without tuning and testing (playing) it. But the tuning can go off between his bench and my chin, due to temp and humidity, new strings stretching under tension, whatever. But do new razor blades develop burrs setting on the shelf? Are manufacturers omitting the final step when they make the blades? If corking improves your blades, it improves your blades. I would be stupid to argue with you. But I just can't figure out why that should be, you know? Sorry if I sound contentious, I don't mean to be. Just trying to learn.

I think it's like when you buy new shoes. You can't say the shoes are not ready for use straight out of the box, but they are still much more comfortable after you've used them for some time.

**Mr.Tramp** · 05-15-2008, 05:01 AM

Originally Posted by Roman414

I don't get it. Why would a manufacturer let a blade out the door that needs de-burring?

My guess is that razor blades, being a cheap, mass-produced steel item, are good to leave the factory as long as they conform to certain manufacturing tolerances.

Those tolerances are usually a compromise between quality and cost. In a market as competitive as that of razor blades, there is certainly a limit to how strict quality control can be.

Still, I agree with you that it makes more sense to choose the brand that has the most constant quality (and, therefore, the strictest quality control or perhaps the best production technique).

**ouch** · 05-15-2008, 06:28 AM

At least it's brought us that great expression-

get corked!

**Mr. Gillette** · 05-15-2008, 06:49 AM

Originally Posted by Roman414

I can't imagine a violin maker letting a new instrument out the door without tuning and testing (playing) it. But the tuning can go off between his bench and my chin, due to temp and humidity, new strings stretching under tension, whatever. But do new razor blades develop burrs setting on the shelf? Are manufacturers omitting the final step when they make the blades? If corking improves your blades, it improves your blades. I would be stupid to argue with you. But I just can't figure out why that should be, you know? Sorry if I sound contentious, I don't mean to be. Just trying to learn.

I agree, and I'm always smiling, Roman--- the best I can think is that it's one more step that, (if done) would somehow cost the consumer more on a per-blade basis.

Or...it's possible that corking really DOESN'T work, but causes those of us who cork to simply believe it does...

My answer was meant to imply that MOST things that we get can be improved. We can purchase a pre-made cole slaw, for instance, and possibly our taste might call for more vinegar, more mayo, some caraway seed...

How many of us would go to Williams-Sonoma and buy a nice knife without putting a final honing on it, before using it.

Many of us (myself included) like a simple soap, mixed with water, as we like it, instead of a can of Barbasol, which looks the same but really isn't...

Corking is like that.