The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Without strop after? I mean, you take off the burr just with stone?I usually stop at 350-400 grit, for kitchen knives. DM
I usually stop at 350-400 grit, for kitchen knives. DM
Paring knives & other utility knives: usually somewhere in ~320-1200 range; usually any one of C/F/EF diamond, just because it's so easy & quick.
I'm liking a very thin, polished, shallow convex for larger chopping knives (santoku, etc). Most of the polish comes from stropping on denim (hard-backed) with aluminum oxide compound, such as white rouge, which cleans up coarse/fine scratch patterns and brings up a high polish very fast, on simple low-alloy stainless blades. The finish ends up somewhere around 2K or a little higher, at least. I maintain those edges on a smooth (polished) kitchen steel, after each use, which keeps them cuttling like a laser for a good while.
David
David, what's your current stropping setup with the denim? What kind of denim material are you using and what's the hard backing material?