Beloved, stop, sharpening your knives!

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#proho #wranglerstar

[_coast]

My grandpa taught me how to use the backside of my belt

[ericb]

You don't need to apply pressure like that. let the leather and compound do the work

[thomasp]

My father was a retired barber and preferred 800 grit sandpaper, a little motor oil and piece of glass. Knife so sharp you shave with it.

[holamiju]

Hi Cody, Richard here. The optimal method to strop is to angle the knife until it catches the leather which is where your sharp edge is. Then using that angle, pull back using NO FORCE, or very light pressure. The instructions you gave will likely have no effect from stropping at too low of an angle, or will round over and dull the edge on lots of your subscribers' knives because of too much force. I learned this from the man himself, the living legend, Mike Stewart. You should join the Bark River Knives community, it would be fun to have you!

[holdernewtshesrearin]

Stropping works to an extent. It will help freshen up the edge so long as there is no real degredation or wear and no chipping.
Itll bring back that keen "bite" to a sharp edge perhaps 2 to 5 times.
But after that it will require a proper sharpening.
If youve been rough on your blade stropping just wont help much.
But once sharpened, keep your blade alive and well with a daily stropping.
I strop daily and repair any real wear with a ceramic rod (Spyderco Sharpmaker) between sharpenings.
Once ive exhausted an edge it goes to the stones, either my DMT diamond plates and whet stones manually or onto one of my consistent angle sharpeners followed up by a good stropping.
BTW, Knives Plus has an excellent strop pre-loaded with rouge that will last for years. For those that like it simple and dont want to bother with a bunch of different components and compounds etc, grab a Knives Plus strop. Its all you need.
Add a ceramic rod sharpener for quickly repairing lightly dulled, damaged or chipped blades and for the pros, add a good clamp style consistent angle sharpener like the KME, Hapstone, Edge Pro etc and youve got it covered.

[RxCGaming]

Definitely don’t use that much pressure, you’ll roll the edge. Use light pressure.

[jacobwild]

You do not use hard pressure unless you want to round your bevel off and have a shitty edge and wear through your compound quickly. Also diamond paste is better. Cuts faster lasts longer

[ElonaldTrusk]

You dont want to strop with lots of pressure.... Take it from someone who keeps hair whittling edges on all of his knives.

[joepullin]

Texan status has been revoked due to knife abuse.😂😂😂😂

[lililililililili]

Get the 6 micron diamond stropping compound it lasts basically forever and works on all the fancy steels.

[reallyoldshaman]

You almost never apply pressure when sharpening. Especially on a strop.

[wraithvendeta]

I always correct the factory angle of new knives.

[justified_edc]

“Really hard, lots of pressure, no skill, no angle”

This is exactly how you DONT strop a knife lol angle and pressure are very important and while not as hard as sharpening, it does take some practice to do well. Doing it this way is going to at best, convex your scandi edge and at worst, completely round off the apex of your edge.

[BerghausMT]

Easy on the pressure, that PW has a scandi grind if you apply significant pressure it will convex the edge defeating the purpose of the scandi

[akok]

Absolutely correct! Great info Be loved! Always love your post. Extremely informative. Keep on going to the END!! You’re only defeated when you surrender!!!

[wilfredruffian]

I've been using the palm of my hand for decades.

[RedBeardActual]

This only works on convex edges. If you do this to any other type of grind and you push that hard onto a strop it will roll your edge and do nothing but dull the knife. Light pressure if it's not a convex edge

[Potrvlb]

Fantastic info. Never thought about it but soon as you said it, memory kicked in. Instantly thought of that’s why my dad never sharpened our butcher knives or his personal knives, at least now I know why he always always used his large long professional strop, 45 yrs later as I’m 53 today. He never started cooking without first stropping the chopping/butcher knives. He knew. Light bulb instant on.

[paulallen-]

This is quite literally how to NOT strop a knife lol.

[speedywalden]

Absolutely correct. I've been using a heavy leather belt for decades