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Strop Survey - Post Your Favorite Progression
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Thread: Strop Survey - Post Your Favorite Progression

  1. #1

    JohnnyChance's Avatar
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    Strop Survey - Post Your Favorite Progression

    There are tons of options when stropping. Several different materials substrates, then a few different compounds in a bunch of different grit ratings. Add it all up and there are literally thousands of progression combinations. Most people do not have the funds to try every single option, so I figured I would ask people what they like to use. Should give those just getting into strops what to get, and those who already strop some new combinations to try.

    So, please include:

    Steel: What steel your knife or knives are that you use this progression on. If you like using different progressions for different steels, feel free to suggest multipe progressions.
    Finishing Stone: What stone you finish on.
    Strop 1: Substrate (balsa, split leather, smooth leather, etc) and compound (Micron rating and type of compound).
    Strop 2: Repeat as many times as necessary.
    Strop 3:
    Final Edge: Describe the edge you achieve with this progression if you can. Toothy, smooth, delicate, etc.

    If you try a new progression, good or bad, feel free to add it to the list and some feedback. Thanks!
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #2

    JohnnyChance's Avatar
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    I will start:

    Steels: AEB-L, VG-10, SG2 and some other stainless steels.
    Finishing stone: Rika 5k or Naniwa Snow White 8k
    Strop 1: Balsa loaded with 0.75 Micron CBN
    Strop 2: Smooth Leather
    Final Edge: Still has some tooth. Bevel is shiny, polished some. Used in pro kitchens, not too "slippery". Feels pretty good on poly boards.

    These are the only strops and compounds I currently have, but I have some more compounds on the way and a nifty substrate setup.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #3
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    For all purpose kitchen work, I finish on Gesshin 5k followed by maybe a dozen strokes on 0.5 micron diamond on JKS leather strop. I use this regardless of steel characteristics with very good results. The edge is fairly toothy.

  4. #4

    JBroida's Avatar
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    stone + newspaper for me

    I figure if the guys i train with can get better edges than me with this setup, i still have room to grow

    fwiw, they got better edges that me using that setup while i used better stones, strops, felt, compounds, leather, wood, etc.

  5. #5

    JohnnyChance's Avatar
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    Quote Originally Posted by JBroida View Post
    stone + newspaper for me

    I figure if the guys i train with can get better edges than me with this setup, i still have room to grow

    fwiw, they got better edges that me using that setup while i used better stones, strops, felt, compounds, leather, wood, etc.
    You sound like Murray Carter! But what do you guys know about sharp? It's not like you guys placed 1-2 in some sort of "sharpening olympics" or anything...
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #6

    JBroida's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    You sound like Murray Carter! But what do you guys know about sharp? It's not like you guys placed 1-2 in some sort of "sharpening olympics" or anything...
    hey... i still use the expensive stones though

  7. #7
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    Erm I use newspaper or cardboard too after my 6k arashiyama

  8. #8

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    Well, in stock i have now MoVa 18/10 Exxent Stainless [6 years old], aji of white #1 and yanagi of blue 2

    The exxent for me in the same league as Global while 4xcheaper. I would jump from 6k suehiro to 3k naniwa and again 6k to 8k SS.
    Then i stropp with newspaper - around 10 layers using bit higher angle and no pressure.
    Then i strop with felt loaded with ChO.
    The finish is completely shiny and feels smooth to the skin but in kitchen cuts like a freak. I do tough things like swede with it also, altough it feels smooth, it will stil cut it effortlessly.
    Maybe we should write about some standarized items we cut with the different finish to see whats the feeling and share that knowledge? For me the swede is tricky

    Aji i finish on 3k SS but before do 6k suehiro.
    Only newspaper to finish.
    Finish is shaving easily but will have completely other feeling to the skin than stainless. More tooth and somehow scary. With this i would do Eel or mackerel only but checked on salmon side goes through like a dream.

    Yanagi
    I play with it and i finish with 8k but then i raise angle and do hair-style microbevel with 6k.
    Felt first.
    Next newspaper. Why? I dont know, to keep tradition :P For me it is improving the edge but its personal. Propably placebo.
    Finish: shiny all the way up hagane. Completely smooth to the touch. To describe how it cuts, it will go just under its own weight through side of salmon with skin on. And that is only fish i have a chance to test it with at the moment. Very very clean cut, blade dont have to much of agression in it but cuts very well

  9. #9
    Senior Member Seb's Avatar
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    I like the HA boron carbide black paste on either felt or balsa.

  10. #10
    Senior Member Cadillac J's Avatar
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    I still want to try the wet newspaper thing one day. Jon, you just spray with water and lay on your counter top?

    Most my knives are done after Naniwa 5K SS (but will go to 10K or only 1200 depending), but I always strop on smooth leather w/ 0.5 chromium oxide to finish.

    I've never met a steel that didn't work well with my stones/strop.

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