Knife Sharpening: Stropping Your Kitchen Knives

[@caniaccharlie]

Finally starting to understand stropping. I only have up to a 600 grit diamond plate. So I started stropping on that and was surprise by how much it really smoothed the blade. Then I stropped on some 1000 & 2000 grit metal polishing paper & was blown away by what a difference it made. I bought some 3000 paper & again can't believe the difference! Tomorrow I plan on setting up a "poor man's stropp" like yours. After discovering this technique, not sure I really need any higher end stones.

[@brutalbrital]

Thank you for sharing this with the world , I tried to tell others on another YT channel about 'stropping' your blade and was vilified for it, it seems that most are too interested in using 'sharpening systems' than to use simple hand techniques....cheers

[@RichardBlaine]

Well I certainly am glad that you found and watched my video! I understand exactly how you feel on the matter. Everyone wants to use the newest latest and great gidget or wizmo for sharpening instead of using their brains and simple hand techniques. Their loss! Thanks again for watching! Have a great weekend and cheers!

[@giovanni0286]

this guy taught me everything i know about knives and i am very happy he gets to share all his knowledge with the rest of the world.

[@ChuckHydro]

As usual I come back to my ole friend for the simplest explanations, Thanks again!

[@SUPERIONWINS]

you are very relaxing to watch and listen to, the bob ross of knife sharpening!

[@dannyhendy]

Brilliant! The stropping techniques are so clear and easy to follow... I have a pretty cheap aluminum oxide combination stone, but after stropping like you demonstrated my knife is amazingly sharp!

[@bahramify]

And I totally forgot, love your videos. You're coming about as clear and making sense, backing stuff up rather well too. I'm still learning hand sharpening, it takes years to master the right technique and getting consistent angles and even grind every time.

[@earlyetman2258]

I have used up to a 1500 grit ceramic rod for honing but I most definitely am going to follow your advice and "strop" my slicing blades! Your videos are fantastic!

[@OzLioness]

I bet lots of people have told you how much you resemble Bruce Willis?! Anyhooo - cheers on this and your knife sharpening video. I USED to hand the knives over to my son to do - since he knows everything, as he keeps telling me. Now, I KNOW! lol Thank you!

[@pirrevirr]

Thank you! You should get the Nobel price for these videos. After buying a 8000 grit stone an succeeding with sharpening my old straight razor knife, I got the currage to learn more about my kitchen knifes and these videos surely have given my a lot of knowlage what to buy for my japanese kitchen knifes. So thank you very much from Sweden!

[@jrbleau]

Flitz?!!! I have that! And cardboard, too, of course! Well, I tried it (very quickly) and my knife is sharper than ever. Not yet razor sharp, but still a record for me. You get an upvote! Thanks, Richard!

[@Gronicle1]

Richard, I just subscribed after watching the stroping vid. Good stuff. Then I looked at the receipes and think I am gonna learn a lot. Regards, SSK

[@VanessaVicente837]

by far the most instructive videos, in my humble opinon, in all you tube.thax again.fyi I broused quite few.

[@DiveTunes]

Hello Richard, Informative and educational video, Thank you. My grandfather butchered, and I would see him steel and strop on leather straps. Many years later, I worked as a backup cook in a large restaurant, slicing a few hundred tomatoes a day for garnish. My knife, although sharp, would go too dull to cut tomato skin. I would essentially strop back and fourth on the cutting board, amidst the tomato juice. Refreshed the blade and cut again like a razor.

[@ephraimmutuc6962]

Thank you teaching me how to sharpen my German and Chinese cook's knife. Very good sharpening tips on leather strop and cardboard.

[@RichardBlaine]

Glad I could be of assistance to you! Thanks for watching! Cheers!

[@NateC983]

I really appreciate your help in expanding my knowledge. Your absolutely right. I need to rebevel this knife. After 10-20 onions the edge just isn't there. I have a basic idea on the microbevel, but I don't want to try it until I know for sure. Again, thank you very much.

[@amofilmes1]

I really apreciate your videos, i've learned a lot with you. A tip: If you only have a low grit stone (like a norton crytalium 110/220 or a aluminum oxide 135/250) you can use a A4 print paper (like you are riping in your video) and it will get about razor sharp. In Brazil diamond plates or even waterstones are really expensive (about 2 or 3 times more expansive than us) so i uso those humble ones.

[@RichardBlaine]

The paper is a great idea! You can also try to find something called "painters" tape that stuff works great to! Thanks for watching! Cheers!

[@NateC983]

Thank you for the reply. I have a few japanese knives that I use in conjunction with those stones. I will try the dry leather strop I use for my straight razors. Thanks again!

[@TheDrag0nSlayer]

I love you. I am trying my damnedest to make sure my tools are in working order and your are the most comphrensive resource for the working professional. I love you.

[@RichardBlaine]

TheDrag0nSlayer I am glad my vids have been able to help you and thanks for the great compliment! Cheers!

[@psilocybemusashi]

Richard your sharpening videos are amazing i have learned so much from you I am actually teaching my machinist friend about blades now.

[@RichardBlaine]

I am certainly glad that you found my videos and that they have been helpful to you and your crew! Cheers!

[@gohuggo]

very nice! Whatched your other vids on different grinds and sharpening, you were quite thorough in your display. While my sharpening skills comes from woodworking, there is no difference in the process, I just have to do it more often. I also find that tecnique is of the utmost importance on curved edges(knives) than strait edges(chisel). Furthermore all you have to do to strop a chisel groung knive is to lay it flat on the strop instead of at an angle. Now I need to learn how to cook.

[@SonicBoomC98]

After looking up a lot of sharpening info I always wondered if I should strop a kitchen knife

[@ozcampnhuntdan7858]

Wow that knife is sharp, great video as are your others, thank you for the very well constructed tutuorials.

[@RichardBlaine]

Oz Campa Dan You are welcome Dan! Thanks for watching! Cheers!

[@jimburns1927]

Thank you Richard for being informative, keep up the great teaching, and my knives thank you as well

[@RichardBlaine]

You are welcome!

[@laddiegustin5882]

RichardI like the strop your using. What is the make and where do I get one.Thanks

[@bowhunter2439]

Youve got some great instruction here Richard , I will be putting your tips to some good use .... have a great 4th .....!!

[@Frankboisseranc]

I also use a 20 degree angle for most of my knifes. And a 25 every now and then for work knifes. I dont know what grit the stones are but i know that this does get my blade pretty thin. Here is a link. Hopefully after this you could tell me if its nessisary to strop or not. I do know this system shaves metal off my blades so thats why i only ever do it to put a really good edge on it. THANKS :)

[@ozgundemirr]

thanks, thats a nice steel piece, love the paper cutting sound :)

[@Alexniculaeink]

hi! can you hone a knife with only a strop! or honing can only be done with a steel? thanks

[@Frankboisseranc]

I love the Toothy edge that the 40 degrees put on it. Its very sharp but i can tell its toothy and i like that for my kitchen knifes, One of them was my test subject lol and i think he likes the results :) Thanks for more info i am learning from your vids all the time keep it up :) THANKS.

[@michaeljohnking9215]

Richard Blaine's knife sharpening vidio iz, Tha 'best' 1 I've wotched so far!! He makes it & shows it 2 b so, 'simple' 2 'sharpen' a knife!! "Fangks!!"

[@RichardBlaine]

I really appreciate the kind comment Michael! Thank You! Cheers!

[@AdrianM1k]

I love your videos sir. Just a request could you do a video on different knifes each knife use for what purpose. I only see videos relating to sharpening knives, ty

[@doodahgurlie]

Thanks for sharing the knowledge! So useful and informative.

[@TheHaydoz]

Thanx heaps I love ur videos and now my hunting knifes are so much better

[@DARRAN1000]

Talk about leather! What do I need smooth? Like gloss? Or bubbled? Smooth makes sense! I was going to make two paddles one with paste one straight leather do I use the front or back of leather for the pasted paddle? Thanks again

[@RichardBlaine]

The strop: The last and final step in knife sharpening if you want to use it is called stropping. Stropping can be done on a piece of leather or even a piece of cardboard. The strop is the main difference between sharpening a knife to be a cutter or in the case of stropping a slicer. Learn how to perform knife stopping on this video! Enjoy!

[@RichardBlaine]

Ritu Ahuja :)

[@1339LARS]

Nice cutting board !

[@TomBrooklyn]

Hi Richard. Thanks for the tutorial. Nice camera work and presentation. How do you feel about using a hanging strop versus a strop supported on a flat board as you showed here?

[@Simplicity165]

Thank you for this informative channel, well done in every regard.. I like this stropping video, the first I watched on your channel, because you show varied options. Have you taught yourself all the techniques in sharpening with trial and error..? Any book recommendations.. I'm still learning.. Looking forward to watching the food vids and the others as well.. Great stuff..!! Steve

[@southwestnative2335]

have learned a lot watching your videos. Thanks again for the great videos!

[@RichardBlaine]

+Kevin Morgan You are more than welcome! Cheers!

[@southwestnative2335]

+Richard Blaine Cheer's to you to!

[@pyramonitor]

cheap web belt glued to a paint mixing stick waxed down with white or red compound. works great for me. steeling actually forge's the edge smoother than removing steel with ceramic or arkansas stone.

[@DARRAN1000]

Hey mr. I'm looking into buying a straight razor but was wondering what your thoughts were on using your belt method for stroping I'm trying to keep cost down obviously :/)

[@fknerosion]

That is a gorgeous board what kind of wood is that?

[@RichardBlaine]

fknerosion It is a board made of Rock Maple and I had it made for me but you can find Rock Maple boards all over the place!

[@stide13]

No problem man :) I like seeing everyones take on things. I strop with newspaper over my waterstone. You think i could get that veritas paste and use it on cardboard?

[@Frankboisseranc]

I use a lanskey Sharpening system. My knifes get pretty darn sharp. 1 of them shaves after i use fine and ultra fine stones. I have leather and cardboard and am wondering if stroping is still a good idea or not? I like to have a very sharp pocket knife and fixed blade on me when working on cars and stuff. Is it necessary after using sharpening system? if so can i use toothpast for stroping, or what is a good compound to use?

[@kwstikas82]

why do you use the belt inside-out and not the smooth face of it? using polishing compound on leather is not necessary? in the end, what is the best means for finishing a blade? high-grit sharpeners, sharpening steel, leather with compound or plain leather? Sorry for asking so many things, but sharpening can become a very complicated process, even though there might be no big difference from keeping it simple. Thnx a lot for your instuctional videos, keep it on!

[@bahramify]

I personally prefer a flatter profile and lower tip, but that's a matter of technique and preference. Look for a decent hardness (58-61), it will keep and edge. Sharpening difficulty depends a lot on the steel. Decent and some good stainless steels: 19C27, 12C27, AEB-L, VG10, VG1, Gin3, VG5, 440C. Examples of knives: Fujiwara FKM, Richmond Artifex, Kagayaki KG/ES/CN, Tojiro DP. Remember, the profile and feel of the knife is important. There are of course other knives that are just as good.

[@CliffStamp]

While each grit of stone can be applied at a higher angle there is no strict need to do so and some people prefer the entire bevel to be at the finish finish for aesthetic purposes. But in either case, the finish even from the first shaping stone, if carried to the apex properly will leave an edge which can slice newsprint easily, shave, etc. . In fact for draw cuts, the first stone is likely optimal for cutting ability and edge retention.

[@NateC983]

Would you recommend stropping after using a nakayama stone?

[@DARRAN1000]

Hello again thanks for the great advice just one last question about the leather! Im wondering what type of leather I should use I see leather that has bubbled effect and I assume this won't be of any use? So I should stick to un tanned gloss like leather that's vet smooth? Also I've found horse shell hide and people have said this can be good? But I'm in the uk and we don't often see horse hide so it's quite expensive! Should I just trial and error with Cow hide from the Taylor's waste bin? Yo

[@stide13]

Do you have an opinion on weather someone should do the whole 1000-3000-5000 then 10 000 ish. I start with 1000 then skip to 5000, thats it. But i wanna switch to 3000 and finish on a natural polishing stone or sum similar. It seems like a practical and efficient way to sharpen. I would use my 1000 only when i get microchips. I heard skipping grits can help you keep a little bit of teeth on your edge. I also red skipping grits can make your edge less durable? (Blue steel gyuto and chocera)

[@DARRAN1000]

Hello mr. Ref last post about my razor strop I have these stones arriving CAMBRIAN GREEN (12K+) MELYNLLYN (12-15K) DRAGONS TONGUE(8-10K) now for the strop. I found a Taylor who makes motorcycle suits with cow hide and he is allowing me to go through his waste bin what should I look for to make my paddle thickness? Smooth? Ect....

[@diogatus]

Hello! My name is Diogo Amorim and I am a chef from Portugal. I want to buy a stainless wa-gyuto 240mm. Which knife do you advice me to buy? Is it Mizuno Tanrenjo a good solution?

[@AutomotiveGroupBuys]

Phenomenal videos! I just got a set of Shun knives... I was wondering... is using a strop (or poor man's strop) BAD for the knife? They suggest you strop or hone before every use... so if the cardboard strop is removing material EVERY time... wouldn't it get rid of the knife really fast?

[@212citagain]

I did enjoy that. Thanks for the video.

[@RichardBlaine]

You are welcome!

[@funemom999]

i second the motion on the knives video please i am in the market for a cleaver, i am looking at a Henckle 4 star 6" looking for a good set of sharpening steels and i really need your help you know this can run into money and it would be pretty sad if i got the wrong ones

[@ghibly8341]

hey chef, big fan here! i also have a mac mbk-95 as shown in the beginning of the video, was just wondering whether you know the the factory grind for the knife edge and how i should sharpen it to maintain the edge.

[@RichardBlaine]

A lot of the Macs are 50/50 That knife the MBK-96 is a V grind 50/50 grind so you would sharpen it accordly!

[@1965simonfellows]

Good stuff.Very kind for posting.

[@RichardBlaine]

You are more than welcome! I am glad you took the time to find and watch my video! Cheers!

[@zohanthecspro]

You're rocking your moustache/goatee setup, damn I wish I had those attachments!!!

[@SilkyPsilocybin]

Would I be able to use my designer belt for stropping knives? It's a Gucci belt, made of black guccissima leather. It has a pretty smooth and polished feel to the leather. I don't really care if it's 'expensive' or not, I just want to know if it'll get the job done.

[@RichardBlaine]

I would not! The only leather that you want to use as a strop is untanned leather from a leather shop or buy one.

[@SilkyPsilocybin]

Thank you, Mr Blaine. I'll go and purchase that then. I live in the City of New York, so I'm not exactly sure what a leather shop would particularly look like (Never seen any around here). but I shall look. Thanks!

[@RichardBlaine]

Look for Tandy leather co. If not then just do a search for strops online they are cheap. 25-30 bucks at the most for a decent sized one.

[@SilkyPsilocybin]

I shall, thank you, Mr. Blaine. By the way, just a side note, I request a slight explanation of something that I noticed happen. One of my co workers at my job today was really upset because this old guy used his sharpening stone to sharpen up his knife, but ended up dulling the blade. It no longer slices and chops at optimal performance anymore. What I saw the guy do is he pressed the blade of the knife flat onto the stone, and scraped it back and forth fast against the stone. This isn't right, is it? It looked like he did more of a good job scratching up the sides of the blade than anything else. Sorry for the long explanation by the way.

[@RichardBlaine]

Yes! He did it wrong. He scratched up the both total blade profiles which will cause drag when cutting. Now the entire bevel both primary and secondary bevels will need to be totally re-profiled. It will take time by hand. If you know someone with a high speed belt sander and some experience it can be done quicker. As far as the profile scratches they are most likely to deep to be removed without damaging the knife even worse! I hope this helps!

[@crisworkizer1523]

Wow nice tip with and old belt..Thanks

[@CheeseCakeee]

Does it make any difference if I polish my knife with a charged cardboard and after that polish the knife with a non-chraged leather belt?

[@ozgundemirr]

whats the brand of the knive, Shun?

[@miketran836]

Hi Richard. Great video! i like the way you explain everything. But i have a question. i want to buy me a Miyabi 5000MCD 67, the HRC of it is about 66HRC. Does Stropping make realy sense by the hard meta!

[@Frankboisseranc]

I went and picked up Metal polish and charged a peice of cardboard and it works wonders. It works on my leather belt to but not as good.... Its Turtle Wax brand and it says Metal/Chrom polish if that makes a difference. Any Advice on what to use because when i sharpen at 20 Degree angle with lansky and finish off with the 1000 grit Ceramic stone its pretty darn sharp but when i strop with the Metal Polish Charged Cardboard strop it gets Razor Sharp..... Guess im doing good Eah?

[@bahramify]

That depends a lot on what kind of knife you are looking for. Are you looking for a Chefs knife (Gyuto)? In case of that, what kind of profile would suit you? Or what are you looking for? Sure, I can name brands that uses Decent or good steel for decent money, but you might not like the knife itself because of grind and profile. In terms of stainless and 'fair' price, I'm not sure what you consider being fair price.

[@DefMunkyYT]

I had first seen this video a while back and remember trying the cardboard trick. I used some Brasso I had under the kitchen sink and it worked like a charm! I typically use strops made from old leather belts I get from Goodwill charged with a compound, but the cardboard with the dried metal polish is a nifty little trick to have up one's sleeve. lol For those looking for a leather belt at a thrift store, make sure it is real leather and not a synthetic. It should look and feel like leather, smell like leather, and it will usually have a stamp that says it is genuine leather somewhere on the back of the belt. I guess synthetic leather doesn't really matter if you use a compound like I do, I just like the longevity. lol Sorry for rambling. I just came across this vid again and wanted to chime in and say thanks! :)

[@DARRAN1000]

Ok so mr. I have purchased a dovo straight razor which is perfect I have some natural welsh homes coming next week CAMBRIAN GREEN (12K+) MELYNLLYN(12-15K) DRAGONS TONGUE(8-10K) I have a 4k barbers stone too. I found a guy who Taylor's motorbike suits with cow hide and he's letting me go through his waste bin Friday. What should I look for? Thick? Smooth? Untreated? To make my paddle strop? Thanks for replying sir.

[@1953SM]

When you "charge" the strop do you clean that paste off somehow or does it just stay and drys up and falls off or do you have to use a brush or something to clean it?

[@RichardBlaine]

No basically it just stays there and some will dry up and flake off and then when you need to you just apply another coat of paste and you are good to go!

[@1953SM]

Ahhh, got ya! Thx!

[@RichardBlaine]

Anytime!

[@mews56]

***** Hi I am a little confused on how you finish when stropping with a leather strop after a ceramic rods, sharpening stones or sharpening wheels. On When finished with a leather strop if it is a must to ad compounds such as toothpaste. To finish it sharpened not honed. And When toothpaste has been added and dries up whether you need to be mindful of something such as bacteria growth due to buildup on the leather. Along with amount to use on the strop each time to charge the strop.

[@bobscruggs8886]

I finally bought a Japanese Damascus chef knife It is the sharpest knife I ever had in my hand kind of like using a razor, after using I found the blade to dangerous for me so I actually dulled it by using a bamboo cutting board at 76 my hands are not what they use to be. I just bought a leather strop to keep it cutting great, Thanks for the video

[@RichardBlaine]

You are more than welcome! I am glad my video helped you in any way! Cheers!

[@lashlarue7924]

That's straight-up bad @$$. Straight shaved his arm dry with a kitchen knife. I'm sold.

[@tsafanyoh]

A really awesome video... thank you.

[@RichardBlaine]

You are very welcome! I am glad that I could help you!

[@tsafanyoh]

After making a simple cardboard strop as you showed, the difference in sharpness is really quite amazing. It really brings it up to a razor sharp edge. Thanks again!

[@GamingLife076]

how can it realign in terms of physics? I mean with that little pressure and friction ?? Metal ?? One more question, If i on sharpened 600-1000 polished on 3000 and stropping after on leather, when do i need to use my honing rod? Is it like not at all, before polishing or after stropping?

[@jwesboy]

Richard: Not to take up too much of your time; however, I bought a Illinois 827 leather and linen strop with " 1907 Fromm Strop Dressing." My question is that it does NOT say if this is a "charged" dressing or not- It just takes about "softening" the leather. Do you know if this is just realigning the blade or does it actually remove metal as you have mentioned in the video with a "charged" compound? I'd appreciate any response you may lend. Thanks, Jon

[@RichardBlaine]

It is basically for realigning but depending on the polish it would take just a little metal but you would never know.

[@masterfranco1991]

Hi sir, may I know what knife youe using in this video ? Your friend Masterfranco1991

[@liquidZip]

Good stuff- Thanks Chef!

[@gustmartinez501]

Richard, where do you get the green Veritas paste from?

[@RichardBlaine]

I got mine at Sears but you can buy it from any of the "strop" companies online!

[@cb7pwn]

i use a 400, 1000 and then a 6000 waterstone, but you still cant "push" cut paper with those steps alone, its actually incredible what a simple swipe on leather will do

[@RichardBlaine]

That is a big jump from 1k to 6k I would think you should have a 3k then 6k. If you can't do a push cut then I am going to assume that you have not thinned the blade enough and that you don't have a truly sharp edge!

[@radai88]

i think i got you.. thanks looking forward to the next video

[@cbond99]

Flitz & Cardboard ~ Genius!

[@RichardBlaine]

cbond99 It really does work! Brasso and cardboard as well! Thanks for watching! Cheers!

[@cbond99]

***** Thanks. I will be trying it soon.

[@RichardBlaine]

Let me know what you think! Cheers!

[@DobbzTheCat]

this is awesome thank you very much

[@martijndenteuling]

Hey Richard, big thumbs up on the sharpening vids, really enjoy them. Just a question about grits and their uses. I use several stone grits up to a 5000 grit Naniwa Specialty Stone followed by stropping on loaded leather (1 micron diamond paste), unloaded leather and newspaper. This gets my kitchen knives scary sharp and excellent to slice meats and fish (it becomes a slicing edge as you called it), but pretty much useless for tomatoes or other skinned vegetables because the edge is too slippery. How can I impove my knife edges so they are really sharp but have enough bite so they can be used for most vegetables. I have tried stopping at lower grits (1000 grit or even 400 grit) followed by some light stropping but at that point they are not sharp enough.

[@RichardBlaine]

It is really easy to do. All you need to do is to lightly stroke your knife on a corrugated steel and this will put some teeth to it so that you can slice your tomatoes or celery or carrots. Now if this is a knife that you do not want to use a steel on then get another knife that you do not mind using a steel on and reserve that knife for your tomatoes and such. On the far side of the spectrum just go out and spend $10.00 bucks on a Victorinox Tomatoe knife and you will be good to go! Thanks for watching! Cheers!

[@Korruptor]

Ugh... that sound of metal on cardboard like nails on a chalkboard. You can hear it actually taking minute amounts of metal off. Excellent info. Thank you. Suggestions for a concave grind (fat combat knife) or would that be entirely electric?

[@RichardBlaine]

Glad you found and watched my video! Cheers!

[@RichardBlaine]

No no! My hand on a fat combat blade dude!

[@aristidesfernandez3893]

yes, a sashimi knife, that you only sharpen one side and then just deburr it on the other side....how many strokes on each side should i do on those kind of knives?

[@glytch5]

I just placed some metal polish on a piece of card board. I wonder how long it will take to dry

[@RichardBlaine]

give it at least 30 minutes to dry and then try it out.

[@glytch5]

unfortunately I had little to no success. Does the polish make a big difference? This stuff if called NOXON. Smells real bad too. Looks the same but man it kills my sharp edge I get form my Ultrafine stone. Not sure what i'm doing wrong

[@RichardBlaine]

Try using a product called metal glow or flitz! Try again and let me know what happens!

[@glytch5]

***** I ended up ordering a couple different leather strops haha. I could not find metal glow or flitz locally so I sorta gave up. the bottle of Noxon I had bought worked GREAT for cleaning my drumset and cymbols however. If I see either of those products I will pick them up and let you know. Thanks again though man keep up the sharpening.

[@RichardBlaine]

Not a problem! Try the Home Depot or if you have to order the stuff online! What kind of strops did you get?

[@Callimotz]

I have a steel rod which is about 40 years old and used a lot over the years. Does it lose its ability over time? I'm working harder at sharpening these days. My knives are as old as the rod.

[@RichardBlaine]

It depends on the condition of the rod. In my experience a rod will last a lifetime if used correctly! Clean the rod. Take a sponge and wet it. Put some comet/ajax on the scrubby side of the sponge and wrap the sponge around the rod and scrub it clean. This will get the metal filings out of the rod and make it like new again. Try this and let me know how it goes! Thanks for watching! Cheers!

[@Frankboisseranc]

I was surprised at doing the 30 degrees to hollow out the back and 40 to the primary edge. Lansky only goes up to 30 but i was able to makshift something on the clamp to be exactly 40 and i used it. I stropped it on a peice of leather with rubbing compound and it was amazingly sharp...... I still prefer the cardboard with metal polish for what ever reason because it just seems to finish my knifes the best....... I got 1 drying right now and when it drys ill strop it on the cardboard.

[@josefragoso6187]

love your videos man !!

[@DavidOvercash1]

WOW, Thanks for the great info!

[@RichardBlaine]

you are welcome!

[@rusiumrigar]

Can you please guide me on how to sharpen Choppers to cut bones

[@RichardBlaine]

What kind of chopper?

[@josefragoso6187]

nices videos man u know alot about knives

[@kwstikas82]

why scandi or convex ground blades should be finished on leather? and why do you use the rough side of it? I watched your video with the arkansas stone, yes. Nice one, like all the others. I am asking all these because i want to create a 3-stone sharpening set for all my knives but the more info i get, the more bogged down i become. Is it possible to buy three stones to razor-sharpen my knives and chisels? :-/ You seem to own too many stones :P

[@aristidesfernandez3893]

how do you strop a single bevel knife?

[@ReggyRay289]

I just use the buffing wheel in my car shop, it's easy to wipe a blade out but does the job fast and easy.

[@NateC983]

I do use them for professional use. I sharpen all my own knives, but I am unsure how to get a microbevel on the knives. Most of my knives have a 15-16 degree edge. While my Yamawaku chef knife seems more of 10° angle. Very steep. That one I have to sharpen everyday, the others are every other day. Instructions on achieving a microbevel would be greatly appreciated.

[@JoeC92]

I never thought to do it with kitchen knives, I always strop all my fixed and folding knives after sharpening but never figured kitchen as well, not sure why I didn't think of it. But anyways....just decided to try stropping a knife I just re profiled for my mom. Isn't anything special of a knife. Originally had a 40degree angle figured put the same edge thats on all Henckel and high end knives and put the 17 degree angle on it. Its some cheap knife, but after reprofiling and stropping I usually test the sharpness on paper, news print then eventually hair. Tried shaving a bit of hair off, ended up just cutting the skin haha. Really made it sharp. Much sharper than I expected probably why I cut myself

[@TheVittleVlog]

Good stuff man!

[@XfubarX]

as usual a very informative video. if I have the dmt xxfine 8,000 mesh stone, would you recommend I still get and or make a strop? also I know you love DMT stones but what do you think of the 15,000 grit paste and 30,000 grit spray they offer?

[@RichardBlaine]

+XfubarX I would still have a strop in my sharpening arsenal dude. As far as the DMT paste and spray they are great products as well. The paste would go good on the strop or even on cardboard. I have not used the spray yet I am going to have to try it though!

[@richardrowe2933]

I buy leather remnants (unused) from Tandy Leather, split them to the thickness I need, cut them to my stropping size, and then epoxy them on a nice piece of wood, so that I have attractive tools that match the beauty of my knives, whether they be my Damascus blades in the kitchen or my wood-carving knives in my shop.

[@RichardBlaine]

That sounds like a practical way of doing things! BTW why buy if you can make strops! Thanks for watching! Cheers!

[@raulrrodriguez7552]

very good informative video's, have an old leather belt I'll make good use of :)

[@RichardBlaine]

I am glad you like my video and I hope you get good use of the belt! Thanks for watching! Cheers!