More on Stropping, or Get Stropped

idahoskunk

idahoskunk

Joined
Mar 10, 2002
Messages
19,806
"Place the blade flat on the strop. Pull the blade over the strop away from the cutting edge and in the

direction of the back. If you strop the other way in the direction of the edge (which is the case during honing), you will cut

through the strop, or you will cause knicks which will damage the edge. In the course of this stroke, take care that the

complete cutting edge has touched the strop. The pressure of the knife on the strop should not exceed the weight of the

knife, to prevent rounding and thus blunting the cutting edge. At the end of the stroke, keep the blade in contact with the

strop, and swing the blade 180 degrees, causing it to rotate around the back; the back should keep in contact with the strop.

Then do a stroke in the other direction. Repeat this about 10-60 times."

Then do the HokyPoky and turn yourself around, and THAT'S what it's all about!


knifecenter.com
 
Hey, you left out the part where you drink a case of beer???:confused:

is that before? after? during????
 
I would caution about the number of times, if you have to strop more than a few passes generally you are using too fine an abrasive.

-Cliff
 
Cliff Stamp said:
I would caution about the number of times, if you have to strop more than a few passes generally you are using too fine an abrasive.-Cliff
Click to expand...
i would agree, plus it cuts into your beer drinking time:)
 
Yeah, you can't have that, this is why you get INFI in the first place, beer drinking time is inversely proportional to sharpening time, it is Stamp's first law of honing.

-Cliff
 
i find that drinking one beer for every stroke helps you keep count and cuts down on over stroking.
 
Skunk- You forgot step one.

1. Order strop from the company store. Dont be cheap and use the back side of your belt smudged with valve polishing compound... Did I do that? :eek:
 
idahoskunk said:
i find that drinking one beer for every stroke helps you keep count and cuts down on over stroking.
Click to expand...

So Skunk, are you saying that it's better to have beer goggles than having to get real eyeglasses or a white stick. :rolleyes: :D :D
 
The pressure of the knife on the strop should not exceed the weight of the knife, to prevent rounding and thus blunting the cutting edge.
Click to expand...

This pressure-not-in-excess-of-the-weight-of-the-knife would be significantly different for my Pepper Shaker than for my Battle Mistress, but I assume that the optimal amount of stropping pressure should be about the same for each. I have a feeling that if I just lay the Pepper Shaker on the strop and use the pressure of its weight, it will not be enough, but I also don't want to go overboard and round and blunt the edge. Skunk (or Cliff, or whoever else knows), can you give me a more specific idea of the optimal pressure for stropping an INFI edge?

Thanks,

Mike
 
cliff's done the hokey pokey more than me and probably drinks more too....

there for i will bow out and let the pro's answer this question. :thumbup:
 
I would like to see a short video of the air bleeder strop in action, showing the technique. Ditto with the sandpaper and mousepad techniques.
Any kind souls with skill, a camera and time to burn?
 
My time spent drinking and my time spent stroking seem to increase at the same rate or correlation coefficient, sounds like the two might be intimately related. ;) One might also suspect outside influences such as the beer gut factor, this can be charted on a scatterplot, oh nevermind, I must gather viewing, I mean research :D material and retire to my laboratory now.:jerkit: :jerkit: :jerkit: :eek: :)
 
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