Checked and double checked... There is no sharpening forum. Too bad. So here goes:
I have always enjoyed the edge I get from stropping a just-sharpened blade. I have used a couple different strops over the years and have gotten quite good at free-hand sharpening in general. I really enjoy the proccess.
One answer that has always eluded me, however, is what the grit/mesh/micron value of various compounds are. I would like to think that they follow a standard coloring convention. Typically, I have seen or used green, white, yellow and red. Mostly, I have used the green supplied by Lee Valley Tools. Almost all of them are an abrasive supended in a wax brick. The real question is not to place an exact "mesh" value to a given color, but classify then from fine to coarse. I would thank anyone to share that knowlege with me.
Also, I have tried various diamond pastes. These generally come with a specific micron value. When used with a super flat piece of plate glass, they are great for lapping planner and chisel blades, but I've never used them very long for knife sharpening.
I have always enjoyed the edge I get from stropping a just-sharpened blade. I have used a couple different strops over the years and have gotten quite good at free-hand sharpening in general. I really enjoy the proccess.
One answer that has always eluded me, however, is what the grit/mesh/micron value of various compounds are. I would like to think that they follow a standard coloring convention. Typically, I have seen or used green, white, yellow and red. Mostly, I have used the green supplied by Lee Valley Tools. Almost all of them are an abrasive supended in a wax brick. The real question is not to place an exact "mesh" value to a given color, but classify then from fine to coarse. I would thank anyone to share that knowlege with me.
Also, I have tried various diamond pastes. These generally come with a specific micron value. When used with a super flat piece of plate glass, they are great for lapping planner and chisel blades, but I've never used them very long for knife sharpening.