Sharpened a friends Tidoute

Status
Not open for further replies.
Old Engineer said:
Stropping is not Sharpening !!!! It is removing burrs and polishing . I have never had a problem Sharpening and Stropping my GEC made knives . If you are saying that the blade was too hard then that would make the burrs brittle and easier to break off when stropping . I have read what you have said and I am still confused as to what you are really saying . I will continue to sharpen and strop my GEC's the way I do and not even worry about it .

Harry
Click to expand...
Exactly.
 
hornetguy said:
I have never heard of stropping on the heel of your hand.... I have stropped on the corner of a cardboard box before... not as good as a real strop, but it helped a bit.

If the steel in your knife is soft enough to strop on your skin, I think you have a problem (or two)....
Click to expand...
If you are just knocking the burr / wire edge off I figure you can probably do that on just about anything, but stripping to maintain your edge no there's no way you're doing that on your hand with any steel capable of taking an edge.
At least I just don't see this being possible.
 
My experience with Great Eastern Cutlery (Tidioute and Northfield) carbon steel does not match what the OP has posted. I find it to be an exceptional steel that takes a very good edge, and runs a bit hard as carbon steel traditional knives go [which is a good thing, indicating higher quality]. Not sure about the "stropping on your hand" metric. I strop either on leather infused with green chromium oxide polishing compound, or balsa with 1 micron diamond spray.

For my usage, stropping is to remove a final burr after sharpening on stones, or to do a quick touchup / cleanup of an already sharp knife.
 
Last edited:
Status
Not open for further replies.
Back
Top