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Question on Stropping

Fri Feb 08, 2013 5:00 am

So i really really want to get into stropping. Ive gotten pretty darn good with my stones putting an edge on my blades but i really want to get that burr gone off my Tojiro DP. That VG-10 lives up to its name when it comes to holding on to a burr/wire edge... So My highest stone is the Rika 5k. Can i go from the Rika to lets say a Chromium Oxide? Also, whats going to be the best setup for a nice toothy edge for good all around kitchen prep?

~~Gabe

Re: Question on Stropping

Fri Feb 08, 2013 2:27 pm

I've seen a 1,000 grit edge improved by a CrO loaded strop. So, from the Rika you certainly could as well.

If you're wanting a toothy edge, but having problems removing the burr on your Tojiro's.....why not strop on a felt pad:

http://www.chefknivestogo.com/rohafepad113.html

Stropping on a leather pad with CrO is going to go against the toothy edge. A CrO edge is going to be highly refined as it's equivalent to a 60,000 grit stone.

Now, that's not to say you still can't have a toothy edge after stropping on leather and CrO, but why do it if you're not after a highly refined edge?!?!

If you want a toothy edge, stop at the Rika (which isn't even really toothy IMHO) and strop on a felt pad. Perhaps load the felt pad with a 1 Micron diamond spray. The diamond is more aggressive and leaves a toothier edge than CrO in my opinion.

Re: Question on Stropping

Fri Feb 08, 2013 3:41 pm

I recently picked up the 3K bamboo. Been experimenting by finishing the little lady's knives at different grits and getting her feedback after a few days in the kitchen. Since my current kitchen cutlery consists of softer steel, I stopped at 1K a few times, but it had too much bite and not enough slice. Experimented with 5k as well, which brought a refined edge but perhaps too refined for the steel. The 3K seems to have a great balance of bite and polish, and this has held true on a number of my blades of various steels. Expensive stone indeed, but glad its in my arsenal. -Josh
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