nortagem
Active Member
- Joined
- Oct 29, 2014
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Hi all,
I have a Suisin HC Gyuto (HK steel, 58HRC). I sharpen it on #1000, #2000 and #6000 stones. Then use a Bark River balsa strop with a #12000 compound.
The process gets the edge razor sharp. However, it doesn't last long at all. Even for a home cook such as myself, after 2-3 meals prep I have to re-strop it.
It's been suggested I try a microbevel, and so I did, and didn't use the strop at all (wasn't sure at what angle to do it).
The edge is not really quite as sharp, but has a nice bite to it and is still cuts very well.
Question is - My knife has a relatively soft steel, and will need re-sharpening/stropping on a regular basis.
So... how exactly do you strop a knife with a microbevel? Wouldn't stropping it at the regular angle destroy the microbevel?
Or are you supposed to strop it at the higher angle now?
Thanks.
I have a Suisin HC Gyuto (HK steel, 58HRC). I sharpen it on #1000, #2000 and #6000 stones. Then use a Bark River balsa strop with a #12000 compound.
The process gets the edge razor sharp. However, it doesn't last long at all. Even for a home cook such as myself, after 2-3 meals prep I have to re-strop it.
It's been suggested I try a microbevel, and so I did, and didn't use the strop at all (wasn't sure at what angle to do it).
The edge is not really quite as sharp, but has a nice bite to it and is still cuts very well.
Question is - My knife has a relatively soft steel, and will need re-sharpening/stropping on a regular basis.
So... how exactly do you strop a knife with a microbevel? Wouldn't stropping it at the regular angle destroy the microbevel?
Or are you supposed to strop it at the higher angle now?
Thanks.