Learn How to Power Strop

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[@mychikbad]

I've been studying every one of your videos and this one explains the whole mystery of stropping so well to me. A lot of us would pay for an online course you made on sharpening.

[@CurryCustomCutlery]

What a Great...IDEA!

[@44mag485]

ME TOO !!!

[@pantrog96]

Thank you. I am just starting out sharpening with my HF 1x30 and your vids are awesome. My wife's Henckels have never been sharper and she has never been happier. Happy wife means happy life! BTW, the Henckel website states that for the most part, their knives(non-chopping) leave the factory at 15 deg. per side(30 deg. edge). That is for all the others out there because I am sure you know that. Thanks again!

[@michaelvanbuskirk8845]

Thanks Cliff. I have been honing straight razors for a decade and stopping is a huge part of shaving with a straight razor.

[@j.d.1488]

Dude, don't doubt your self. You are an excellent teacher. Great channel.

[@CurryCustomCutlery]

I appreciate that!

[@myvenusinuranus]

thanks for the video, I used to over strop and dull the edge I just put on it. now I strop with coarse paste 5-6 micron till I get rid of any micro burr and it's paper slicing sharp without tearing and stop. I rarely go finer than the coarse paste any more if the knife gets dull I just give a few light strokes on a 2000 grit stone and the edge comes right back. I don't keep stropping the blade to try get it really polished any more. it just looks sharp but isn't

[@johnsmith4630]

Lmao, i always thought you were to supposed to INCREASE the angle slightly when moving to the strop. Thanks!

[@peterodriguez2364]

Thank you so much. Im just beginning my sharpening journey and though there are other videos i still find myself coming back to yours. I had a question, do u still use use the finer diamond imulsions or does it depend on the particular knife ur sharpening. Again thanks for all ur effort u put in these GR8 videos

[@CurryCustomCutlery]

3u emulsion hits the sweet spot for me but that is based off the belts I finish on and the edge leading method

[@swiggamortis5521]

Big fan of your vids. Thanks for sharing knowledge.

[@edgarrolla6748]

Very interesting! And, yes, you explain very well.

[@edanderson2701]

Very interesting videos and they have helped out a lot Thanks for sharing and post where you download your chart please?

[@CurryCustomCutlery]

Thanks Ed, you can find the grit chart by googling Grand Unified Grit Chart.

[@watermain48]

Great video and explanations, thanks.

[@brotharuss]

Awesome vid man. What is your favorite method to break in a new 1 x 30 leather belt? How to make it last and get better overtime?

[@CurryCustomCutlery]

Thats a tough question. I think I got lucky and wet mine and let it dry a couple times and this somehow toughened it up like rawhide?

[@neilyeag]

My results have been that knife cuts worse after I strop. I know the concept of round over, but I was always trying to "match" the sharpening bevel. I guess I should drop the angle down a bit and try that. Now if you do round over the edge on the strop is the only way to correct it is to go back to the high grit abrasives and start over?

[@CurryCustomCutlery]

Yeah drop the angle a touch and use lighter pressure. Also depends on how fast your are stropping(by hand or powered) and the compressability of the strop material. It should go from sharp to...yikes! :)

[@larryjackson6350]

Nice job explaining. I subscribed because you have the unfo I want.

[@monabo1]

Always great content cliff. Thanks

[@alfredopampanga9356]

Excellent explanation. Don’t undersell yourself.

[@CurryCustomCutlery]

Thank you, older video but I always try to pack em with the best info I can.

[@MrNiceKnife]

Did you ever show an update to this video? I am using a WE up to 1200/1600 and lapping film strips and can’t get to tree top sharp, any suggestions? I don’t like the leather strops with paste as the edge seems better off the stones. ...

[@CurryCustomCutlery]

One of my early videos shows what Id suggest. Its a long video, not the best editing but basically I use a scope and alternate the scratch pattern as I grit progress all the way up. Thats the science part, stropping is more of an art to me. You gotta be careful, I like to sneak up on the edge in half degree increments watching carefully under the scope until I just see it start to hit the apex. Hope that helps. Should mention to feel as you go so your touch can "learn" as you do under the scope.

[@astrazenica7783]

I wonder if a regular flat grind knife, a user that you beat on, is a micro convex / convex secondary bevel better than flat secondary when it's under constant stropping. I usually add more of a convex on my first sharpening partly cos I don't have a wicked edge guided system yet anyway but this may not be ideal, I don't know

[@CurryCustomCutlery]

For what your describing, basic everyday wanna keep it sharp with strop....if the current edge bevel is flat-ish, depending on how cushy your strop is and pressure speed etc...id drop back a couple degrees and go from there.

[@DeanO]

Good information

[@bobonysko3167]

Just curious - why would someone want to make a knife so sharp when, as soon as it's used in real-life situations, that degree of sharpness will be gone?

[@genebradbury606]

If you use progressive sharpening with water or oil stones you get more than hair popping sharp blades without the chance of damaging your blades!!! Your blades will last longer than using a belt sander wich will take temper away from your blades.

[@CurryCustomCutlery]

Belt sanders and heat damage are one of the many issues that I address by light pressure and slower speed. When I started it was all I heard, the myth, that you cant sharpen on a belt without heat damage...although that is the way all manufactured knives are made and sharpened. There is an obscure study by a French guy regarding micro level Rockwell reduction in hardness at the last few micros of the apex. Are you referring to that? Or to the "generally accepted" information that gets passed around?

[@larryjackson6350]

I particularly like that you don't use really expensive equipment but get the job done. Any way to gauge sharpness? I use telephone book paper now.

[@chefknifeworks1885]

Hi Larry - check out the BESS scales and test strips / filament. Great way to make sure the wire edge is removed and your blade is sharp.

[@johnsmith4630]

That would be hella cool to get something so sharp it could cut the TOP of your arm hairs off!

[@CurryCustomCutlery]

with the right angle and pressure stropping step getting it to "snag" on floating arm hair is pretty common. Good stuff!

[@wayneessar7489]

Have you injured your 💪 bicep?

[@CurryCustomCutlery]

Wayne Essar I had a bandaid that kept coming off. Forgot I had taped it on there. Looks stupid I know! Haha

[@wayneessar7489]

Curry Custom Cutlery I thought you might have covered a tattoo, that's all. No worries!

[@pantrog96]

@@CurryCustomCutlery Camo Duct Tape would have been cool!!!

[@redangrybird7564]

@@CurryCustomCutlery I thought it was a patch to cover an obscene tattoo done in Hong Kong when you were in the Navy some years back. LOL Good videos Cliff, you are one of the best on KZbin.