Chan Eil Whiskers
Fumbling about.
Basically I’m wondering if a thinner fluid like ballistol on the convex surface is failing to keep a consistent viscous fluid layer under the edge where it contacts the stone.
You can dry hone on an ark, and I’d recommend you try it on a kitchen knife and then go slice something like a soft tomato or some tough meat. It is a KILLER slicing edge, but dry honing or what may be effectively dry honing based on lack of viscosity where it counts generally will not give you a smooth edge you want to shave.
Seems to me the easiest way to be sure you have an even viscous film covering a convex spherical surface is to drizzle water right into the middle of it while you hone.
I can hone two of my most used chisels a 15mm and a 42mm and see big differences in honing speed vs finish quality achieved if I try to use the same pressure and arks. That’s due to the pressure being distributed on a much larger bevel surface area. The 42mm takes literally all day on arks but finishes with a killer edge. The 15mm can be a touch up hone but if I use the same amount of force on the bevel as I use for the 42mm, the 15mm will only be a good enough edge for mallet chopping work.
Now think about your DCA, you’ve probably reduced the effective surface contact area by a factor of 10 or more plus you’ve opened up huge relieved areas on either side of the contact patch for a thin honing fluid to escape the pressure under the bevel.
If I’m right, you’ll see some improvement from running water and as light of pressure as you can manage because it should keep a consistent fluid layer all over the stones surface. If I’m off I’ll comment with theory #2
I think I need to do a lot more work with the soft side first, but I'm listening. Very interesting stuff, sir.