OK, that is about what I thought you would say. There really is not a lot of meat behind a straight razor's edge compared to a chef's knife was my take. So I guess we are thinking alike then. Yea, I also do not generally get a foil/feather edge when honing. Thanks for clarifying.Bob, the reason I wouldn't try this with a razor, well firstly a chisel is a hell of a robust piece of steel with a single bevel so a foil edge goes with the territory especially as you never went past a 1200 Indian oil stone, on the other hand we are going up to 12K and 20K edges I look at my razor edges regular when honing and just don't see that foil or feather edge he's talking about.
Bob