Leather strop

[Swedge]

I've been considering making the move into stropping. I looked at the leather hand strops at Lee Valley: about 15" long with 9" x 1-3/4" strops.

http://www.leevalley.com/wood/page.aspx?c=2&p=32999&cat=1,43072

They come single or double-sided. The double-sided is only $5 more. Is there any disadvantage to a double-sided strop other than the extra $5?

Yes, I know I can use the back of a legal pad or cardboard. But if I want to use a leather strop, would the above strop be a good purchase? Is there a better type of strop?

 

[Roger999]

The double sided strop will come in handy if you intend to use 2 types of compounds, if you only use 1 compound get the 1 sided strop. I actually prefer a cardboard strop with CrO over a leather strop with CrO, but it's probably because I'm using crappy leather.

 

[stitchawl]

I've been considering making the move into stropping. I looked at the leather hand strops at Lee Valley: about 15" long with 9" x 1-3/4" strops.

http://www.leevalley.com/wood/page.aspx?c=2&p=32999&cat=1,43072

They come single or double-sided. The double-sided is only $5 more. Is there any disadvantage to a double-sided strop other than the extra $5?

Yes, I know I can use the back of a legal pad or cardboard. But if I want to use a leather strop, would the above strop be a good purchase? Is there a better type of strop?

If you are stropping knives, you're best served with a board mounted strop, rather than a free swinging one. If the Lee Valley strop comes mounted, go for the double and you can use two different compound grits. Not every knife should be finished to a razor edge, but all should be finished to a polished one! Having a second, coarser grit for kitchen knives will improve their abilities in the kitchen by leaving them with a bit more tooth.

Stitchawl

 

[Roger999]

If you are stropping knives, you're best served with a board mounted strop, rather than a free swinging one. If the Lee Valley strop comes mounted, go for the double and you can use two different compound grits. Not every knife should be finished to a razor edge, but all should be finished to a polished one! Having a second, coarser grit for kitchen knives will improve their abilities in the kitchen by leaving them with a bit more tooth.

Stitchawl

I sharpen all my kitchen knives to a hair whittling edge and I find they perform way better than a toothy edge and the edge lasts longer than a toothy edge.