Power stropping serations

M

mordi

Joined
Aug 12, 2007
Messages
137
I have been power stropping (LV 1*30 with green rouge) on a lot of serrated knifes lately,from spydys to steak knives,with mixed results. Some have become sharper others less so.My testing is done on ripe tomatoes.Anyone know what is happening? I strop after using spydy white rods .
Thanks
 
A lot of it will depend on how well you sharpened it before stropping. Some other things that could be happening, over polishing, under polishing, or not polishing to the edge.
 
I sharpen on a belt sander (backside)and then sharpmaker.The results that I was talking about are testing on the same knife ,before and after stroping.
I only lightly strop, a couple of passes per side,at the angle of serrations , more or less.
 
Lee Valley leather belt for stropping.on belt sander.Many pro knife sharpeners like Ben Dale
advise sharpening the non serrated side at 7-10 deg. It works,especially when combined with the Sharpmaker. My problem is the dulling of some
serrated knives during stropping.
 
Stropping just one side is incomplete sharpening, you neen to do the other side too.
 
knifenut,i sharpen both sides and i strop both sides ,the angles change except on the sharpmaker .
 
the leather is thick,supple and "hairy" i can see and feel the scallops getting
polished. maybe not each and everyone, i just don't check per scallop, but
per knife .(i sharpen lots of knives).
 
I use green buffing compound on a 1" or wider felt wheel in my Dremel. The wider-than-1" wheels were bought at Congress Tools. They go into the serrations with no problem and sharpen them up in no time. Never tried with the leather belt on a sander.
 
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