Mon Sep 09, 2013 2:40 pm
Like it says in the subject, how often do you strop a knife on average? I stropped my new knife set for the first time a week after arrival after heavy use throughout the week. Should I do it more often or less often than that and what do you guys use to strop?
Mon Sep 09, 2013 7:22 pm
I have a few honing rods, DMT diamond, HA borosilicate, and Idahone ceramic. I like them fine but I seem to use my strop more often for routine maintenance of the edge in place of the rods. So I'm stropping pretty often. 3-2-1 strokes per side is almost all it ever takes. More than that and it's time for a fresh edge.
Mon Sep 09, 2013 7:48 pm
Pretty much what Paradox said. I strop where others steel, just a few very light strokes. Great with soft French and Sheffield carbon, and Misono Swedish. Take care not to overly round your edge.
Tue Sep 10, 2013 12:47 am
Same routine but I only strop them about once a week or whenever I feel the knife is dragging through food. If the edge doesn't come back then I sharpen it the next time I'm in the mood.
Tue Sep 10, 2013 12:54 am
Boils down to how much I'm using it and what I'm cutting. Normally once before shift does me. If I'm doing prep with acidic items ill touch up after, before going on to other product
Last edited by Jared08
on Tue Sep 10, 2013 3:57 am, edited 1 time in total.
Tue Sep 10, 2013 1:53 am
Humble suggestion: do it just before your next shift, not after the precedent one. There is some self-restoring in an edge.
Tue Sep 10, 2013 4:26 am
Daily after use.
Tue Sep 10, 2013 5:44 am
I see where you're going with that, since it is the preferred practice when steeling. Is it also applicable to stropping?
Tue Sep 10, 2013 11:29 am
I believe so, yes. I can imagine though that with more abrasion resistant steel types one prefers to strop on stones or sharpen immediately after a shift, to make sure there is a fresh edge and fatigued steel is being removed.
Tue Sep 10, 2013 5:09 pm
Daily after use.
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