Ok so this goes out to all you guys who use your knives in a professional setting. I need some help in deciding weather to spend some $$ on a stropping kit and wonder if there is actually a tangible difference between stropped and un-stropped knives.
How does stropping affect your knife performance in the kitchen?
Does it benefit me to strop my knives for work in a professional kitchen?
Do you strop your work knives?
How does stropping affect your knife performance in the kitchen?
Does it benefit me to strop my knives for work in a professional kitchen?
Do you strop your work knives?