Why do stones dish out?

[kinematic]

Like the title says, why do sharpening stones dish out? It doesn't matter if you consistently use the entire surface of the stone, it will always dish out in the middle. The answer may be very simple but I'm wondering why?

 

[Matt]

Umm, this might be just too simple, but my guess is that you cant't effectively and ideally use entire surface of the hone, unless you're a robot? Some strokes are started (and finished, too) closer to the end, some further - and it all comes to Gaussian distribution with thousands of strokes, doesn't it? Or maybe there's something more scientific to it that I am not aware of. :huh:

regards,
Matt

 

[geruchtemoaker]

I think and I'm not an expert whatsoever it's because the center gets most "use" .
the center is always in contact with the knife/razor and the sides are less in contact with the knife/razor.
more contact means its more worn/more particles(garnets or glass) get used so they dish

I hope this makes sense

regards
Stijn

 

[tat2Ralfy]

Bang on guys, as I see it when we hone razors we at the very least perform an X stroke, and that means that the blade in in contact with the centre of the stone more than the ends:

If you look at the Rolling X, which in my experience is a far more useful stroke for most razors, you will see that the extra work on the centre of the stone is even greater:

Thats the way I see it.

Regards
Ralfson (Dr)

 

[danjared]

You could also look at a hone that glazes over quickly (like a Norton 4k). Just notice what region is dark.

 

[geruchtemoaker]

Bang on guys, as I see it when we hone razors we at the very least perform an X stroke, and that means that the blade in in contact with the centre of the stone more than the ends:

If you look at the Rolling X, which in my experience is a far more useful stroke for most razors, you will see that the extra work on the centre of the stone is even greater:

Thats the way I see it.

Regards
Ralfson (Dr)

that is exactly what I meant