yojamey wrote:Thank you for the prompt replies
I have heard that some strop with cardboard, or leather or leather with oil or leather with a paste or rouge....
Suggested strop for use with 8-10" kitchen knives? plain, oil, paste rouge?
And any guidance or videos to share on the strop topic?
I have a bunch of videos on the actual pages for our strops:http://www.chefknivestogo.com/strops.html
Try balsa with boron carbide paste. It's a good combination. Leather is my second choice for most common kitchen knives. If you get into straight razors come back because there is a whole other world of options for stropping a straight razor.