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Edge Trailing vs. Edge Leading Strokes While Sharpening.
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Thread: Edge Trailing vs. Edge Leading Strokes While Sharpening.

  1. #1

    Edge Trailing vs. Edge Leading Strokes While Sharpening.

    Dear KKF,

    Is there a particular advantage to mastering sharpening technique involving back-and-forth strokes (such as shown by John Broida in his awesome videos) vs. using a stropping motion to finesse the blade after grinding in the bevel using back-and-forth strokes (ala Murray Carter)?

    I currently use Murray's techniques with good results but am wondering if there's something to be gained by adopting John's technique. Because I don't get to practice more frequently than once a week, I find it hard to maintain consist back-and-forth strokes--especially on the 6k stone. The stropping motion comes very naturally and consistently to me.

    Thanks to everyone who shares their knowledge on this wonderful forum!

  2. #2
    daveb's Avatar
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    May I suggest plugging the following into google (not the site search engine): site:kitchenknifeforums.com edge trailing

    It's a topic that gets kicked around a lot and no doubt will be some more.
    Dave
    Older and wider.

  3. #3
    Err...yes, I have plugged that into Google and have done some reading.

    This is why I posed the question on the forum; maybe someone would be kind enough to give a synopsis on this subject (or the current best-practices for sharpening technique).

    Quote Originally Posted by daveb View Post
    May I suggest plugging the following into google (not the site search engine): site:kitchenknifeforums.com edge trailing

    It's a topic that gets kicked around a lot and no doubt will be some more.

  4. #4
    Senior Member cclin's Avatar
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    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  5. #5
    Yes, I read that article some time ago.

    So it seems that back-and-forth strokes would create a cleaner edge, right?

    Quote Originally Posted by cclin View Post

  6. #6
    In a class I took the instructor tried to get me to change from one-hand sharpening (flipping the blade over, like 98% of people do) to ambidextrous sharpening. It didn't work---my right hand is just too dominant. I'd say if you have a technique that works for you and don't have a lot of time to practice, stay with that technique. If you look like Murray Carter when you're sharpening, there's no harm in that. :--]

  7. #7
    Thank you for the encouragement!

    :-)

    Quote Originally Posted by seward View Post
    In a class I took the instructor tried to get me to change from one-hand sharpening (flipping the blade over, like 98% of people do) to ambidextrous sharpening. It didn't work---my right hand is just too dominant. I'd say if you have a technique that works for you and don't have a lot of time to practice, stay with that technique. If you look like Murray Carter when you're sharpening, there's no harm in that. :--]

  8. #8
    Would someone else (perhaps one of our sharpening gurus) wish to contribute their opinion?

    Thanks ahead of time!

  9. #9
    I assume you saw this thread just down the page a bit: http://www.kitchenknifeforums.com/sh...-on-Sharpening

    If you watch some of Jon's videos from his live feeds, you will see that he strops on the stone as part of his routine as well.

  10. #10
    Hi Jer,

    Yes, I did read through that thread.

    What struck me was that the group consensus showed that edge trailing strokes were best (at least for double bevel knives).

    Therefore, does this mean that we may isolate just the edge-trailing motion during sharpening by utilizing stropping strokes?

    Or is there some benefit to the "recovery" stroke in back-and-forth sharpening where the edge is cutting into the stone (edge leading)?

    Based on all the links in this thread it seems that pressure on the edge trailing stroke followed by a light recovery stroke (that's edge leading) would lead to the cleanest, sharpest edge. Is this correct?

    Thank you for being patient with a n00b.

    Quote Originally Posted by jer View Post
    I assume you saw this thread just down the page a bit: http://www.kitchenknifeforums.com/sh...-on-Sharpening

    If you watch some of Jon's videos from his live feeds, you will see that he strops on the stone as part of his routine as well.

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