NJDJ

But wait, there's more! Simon Krichbaum 190x52mm Santoku Damascus cladded San Mai Amaranth/Purpleheart Takedown handle

They are really awesome knives performance wise. Particularly push cutting! I would love a Denka mini cleaver like @inzite has from...

I have a 210 Denka with a WA handle on the way. Good to hear.

The Denka is a stiff lazer ideal for winter squash and very tough produce! It gets rediculoisly sharp and if not for the Kato 180mm...

How do you like the 210 Denka? Where does it fit in the use mix?

I really like this double sided strop from Tokushu. I don't use the compound side all that much, usually just prefer the plain bison...

I have been successfully using a natural wine cork to deburr my knives. The way I do it is pull and push the knife without any pressure...

IMO a strop is not that useful by itself. It's just the delivery vehicle for diamond emulsion. I use quite stiff leather as such...

Wat pro takes a delicious edge on Chosera 3k. It's a great final/touch up stone and feels good, highly recommend it.

I might as well muddy the waters some more. Instead of an SP1k, I'd recommend an SG500 and an SP2k. Use the SG500 for your initial...

I've spent a long time using just a Shapton pro 2k stone and strop with fantastic results. No you don't need a strop but I happen to...

You dont need a strop but one loaded with diamond spray is so much easier to deburr with than a stone, especially a softer stone like a...

No you don't need one. Once you get basic sharpening down, it's a nice to have, but not necessary. You can use some cardboard, paper or...

You definitely don't need a strop. You can easily remove the burr on your final stone by doing a dozen or so alternating edge trailing...

I think it depends on the steel. Shirogami can dull quite quickly so a strop is a quick and easy way to bring the edge back on the fly...