tundratrader
BANNED
- Joined
- Jan 10, 2009
- Messages
- 1,312
The knives I own are mostly S30V, A2, D2, INFI and 154CM. I have found them all to benefit from a good stropping. Regardless of the grind. Mostly with green compound. I sharpen freehand with my sharpmaker sticks mostly these days. My question is do you strop everything? I know some steels like to be a little toothier than others but with the stuff I own I havent found any that didnt work better properly sharpened on stones and then stropped. The one knife I own that has not needed sharpening or stropping because it is still razor sharp is my XM-18. I do not own any other Duratech 20-CV steel knives so I have nothing to compare it against.
What do you guys think? What steels need it? What steels dont? I am really suprised there isnt a sticky on this topic. I know everyone has a different method and opinion about sharpening but there must be some baseline.
Thanks
Zach
What do you guys think? What steels need it? What steels dont? I am really suprised there isnt a sticky on this topic. I know everyone has a different method and opinion about sharpening but there must be some baseline.
Thanks
Zach