Mangelwurzel
Well-Known Member
- Joined
- Jan 14, 2014
- Messages
- 183
- Reaction score
- 4
Hi all,
My current sharpening set up is 400, 1200, 6000, then I strop with newspaper. I think Murray Carter recommends that for sharpening kitchen knives, all you really need is a 1000/6000/newspaper strop set up.
I see a lot of people getting excited about using stropping compounds for kitchen knives and discussing the merits of Chromium Oxide particles -v- Diamond paste, etc. I had a conversation a while ago with one of the vendors on here, in which that vendor suggested that there's no real need to go above 6000 grit for kitchen knives.
So my question is: are there any real benefits to using stropping compounds for kitchen knives (I'm thinking petits, gyutos, sujis here)? Or is it just another excuse to buy more knife stuff?? :knife:
Thanks!
My current sharpening set up is 400, 1200, 6000, then I strop with newspaper. I think Murray Carter recommends that for sharpening kitchen knives, all you really need is a 1000/6000/newspaper strop set up.
I see a lot of people getting excited about using stropping compounds for kitchen knives and discussing the merits of Chromium Oxide particles -v- Diamond paste, etc. I had a conversation a while ago with one of the vendors on here, in which that vendor suggested that there's no real need to go above 6000 grit for kitchen knives.
So my question is: are there any real benefits to using stropping compounds for kitchen knives (I'm thinking petits, gyutos, sujis here)? Or is it just another excuse to buy more knife stuff?? :knife:
Thanks!