Stropping question.

M

Markh

Joined
Dec 12, 2001
Messages
71
I love the convex edge on my new Busse. I want to maintain that edge. I have spent the entire evening reading threads regarding proper stropping technique, but I have one question that remains unanswered.....

The strop is obviously not going to be that wide, just a few inches. What is the appropriate direction to pull the blade on the strop so that you can maintain the entire edge of a large blade? I know that the edge trails, but do you pull it in kind of a reverse slicing/sharpening angle? Is there any video footage of stropping a large blade.

I appreciate your patience for a newbie question.
 
If the strop is narrow, you start at the tip and move to the bottom of the blade as the knife goes over the strop. Don't roll the blade or you'll blow it. The blade should be kinda flat. The way to see the right angle is to strop the opposite way. When the blade catches on the leather your angle is too acute. Back off a wee bit (more oblique) and that's right where you wanna be. Why strop? Why not buy a translucent Arkansas stone and hone. You couldn't ask for a sharper edge than what you'll get with that. I don't like stropping. I feel it can ruin your edge if you don't do it right. I don't know how old you are, but don't you remember the barber stropping to shave your sideburns when you were a kid? Videos? They do it a lot in the cowboy movies. The barber always strops the razior before the client gets shot in the barber's chair. Check out some old westerns.
 
Markh said:
I I know that the edge trails, but do you pull it in kind of a reverse slicing/sharpening angle? .
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yes, that would be the right way, and i drag the tip off the leather or roll the edge up at the end of the stroke.
 
Good luck.... it's something I keep practicing but have yet to master. I can put a razor edge on a V-edge, with little to no effort with my Edge Pro and can maintain it with a smooth steel. From what I understand the strength of the convex edge is better for chopping than a V-edge. Makes sense if you look at it, the convex has more "meat" behind it than a V-edge. Not that a V-edge is a poor cutting edge, chopping or otherwise. But you don't see too many V-edges on axes or hatchets. From what I understand some of the smaller Busses and Rats come with a V-edge, while the larger models have a convex edge. The FSH comes with both.

Bottom line is... hope you have better luck than I have. I keep practicing on the strop from the Company Store, hope to get the hang of it sooner or later.
 
i had piss poor luck with a strop till i started using less pressure and laying the blade very flat if not totally flat. now i'm finally starting to get it right.
 
Solstice said:
From what I understand some of the smaller Busses and Rats come with a V-edge, while the larger models have a convex edge. The FSH comes with both
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I will be sharpening a Meaner Street. Does it have a convex edge or a V-edge?
 
damnit! jerry showed me how to get the right angle to hold the blade and i cant remember at all, maybe he can chime in. it really is an easy way to sharpen your knives....if you can remember how to get the angle.....
 
doorkicker said:
damnit! jerry showed me how to get the right angle to hold the blade and i cant remember at all, maybe he can chime in. it really is an easy way to sharpen your knives....if you can remember how to get the angle.....
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he told me to
"hold the blade @ 90 degrees
then halve that to 45 degrees
the half that to 22 degrees"
that puts you close to the angle you need to stone a knife. but it will be to much of an angle for stropping, start stropping withthe blade damned near flat and give that a try.
imho
 
This is great information, and was just what I was looking for. When looking at the profile of my Meaner Street, it looks like a convex edge. Am I correct?
 
I got two Meaner Streets, the first one I got had a narrow edge which I'd swear was a convex. I put a V-edge on it. The second one has a V-edge.

Hold the knife up to the light... A convex edge will have a "belly" to it, V-edge will be flat. You can almost feel the "bump" with your finger, on the convex edge.
 
Solstice said:
Hold the knife up to the light... A convex edge will have a "belly" to it, V-edge will be flat. You can almost feel the "bump" with your finger, on the convex edge.
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Thanks, that did it--this blade has a convex edge.
 
metallicat said:
check here: http://www.handamerican.com/lhone.html good tips and products
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Hey all. Just want to say that while I've successfully stropped before I wasn't really sure how to properly find the angle and the above link is a huge help. Thanks for posting that, metallicat. I got a Bark River Mini-Canadian as an early Christmas present and I want to make SURE I'm doing it right on that one since it's my first convex ground blade. I've heard about the sandpaper/mousepad strop but I think I'm going to buy a leather strop and some compound from Lee Valley.

brad cook
 
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