Stropping a Chef's knife

[Webevan]

As a chef, I sharpen my knives every two weeks using a progression of 1000 grit - 4000 grit - 8000 grit - 12000 grit water stones which puts a very nice polished razor sharp bevel.

Every time I pick up my knife I pick up a 2000 grit Mac black ceramic knife honing rod and give it a few light strokes, which seems to keep my knife very sharp. However, I have always been worried that working up to 12,000 grit sharpness on a stone, then using a 2000 grit honing rod would bring the edge back down to 2000 grit sharpness.

Would using a paddle strop of some sort keep my edge up to 8-12,000 grit sharpness? Or is there a honing rod which might do the same. It would be much more convenient in a kitchen to use a rod.

I haven't seen any honing rods higher than 2,200 grit. Would a borosilicate rod do the trick, I am worried about a glass rod and the potential for it to break in such close proximity to food.

Thank you for your time and help...


Evan

 

[OHALLUM]

Use a smooth rod with no teeth. All you want is to straighten the edge "roll" back out. You are not trying to sharpen your knife with the honing rod, only straightening the edge. The edge rolls over when you use your knife, so to prolong the sharpening job, you just need to straighten the edge back out. Hope this makes sense to you.

Blessings,

Omar

 

[GuinnessSynd]

I strop my knives at work. I made a little strop I keep in my kit. I use a spyderco extra fine rod for my hone. Works really well for me.

 

[fervens]

I'm not a cook, so my knives don't get used and abused like that. But in my limited experience as a meat cutter, if you use a strop, keep your knife clean. Strops can get really funky. And a steel's effectiveness depends a lot on your knife steel.