Nice method for touch up on kitchen knives and perhaps folding knives.
I have already posted this link in another thread but as I find it being
a well working method a thread is worth making.
For a faster touch up Ryky( Burrfection) simply "strop" on a sharpening stone or a pasted leather. Doing alternating edge trailing strokes on a stone is perhaps more correct terminology than stropping on a stone but I will write the latter.
“Daily Knife Edge Maintenance With Strop”
In the above link Ryky "strops" on a 3000# Naniwa for touch up and compares it with touch up by stropping on a pasted leather.
He mentioned that a honing rod might work better doing touch up on knives with HRC below 59.
Anyway the "stropping" on stone works well for me and I think most of my knives are below 59.
How to strop a knife
In the link above just the technique.
Stropping vs Whetstone Sharpening
In the link above Ryky is testing to bring the edge back with stropping.
“Stropping vs Polishing Your Knife”
In the above video Ryky concludes that stropping on leather works, "stropping" on stone for repeated touch up works even better and stropping on both stone and then leather works best for him regarding sharpness and edge retention.
He has a diagram where we can see how the different edges perform after touch up and after cutting rope. Rather interesting.
My experience
is that a knife that still cuts paper ok but not eagerly is a perfect candidate for this touch up.
However I´m not as skilled and spend longer time stropping.
I "strop" on a 2000# Naniwa Chosera with light force and end with very light strokes.
And then on a 4000# Shapton professional followed by a DMT 3 micron pasted leather strop and sometimes also a 1 micron leather strop.
But it also works fine for me just "stropping" on stones and skipping the pasted leather. In this case I follow up with a "~6000#".
I have not used this method for a very long time and will probably make changes in the progression with time.
This "stropping" is easier work than creating a new burr on a coarse grit stone and less messy.
It removes less material and I get the stropping stroke well trained.
My kitchen knives is used most for cutting "soft" food on a soft plastic cutting board. Someone that cuts in bones and on a hard cutting board and keeps the knife mixed with other cutlery and dishes the knife in the machine might be disappointed with the method.
That said it is very satisfying to sharpen on coarse grit and create a feelable bur on a very blunt and chipped knife but it's also harder work that creates more mess and might not be needed for a touch up.
I have already posted this link in another thread but as I find it being
a well working method a thread is worth making.
For a faster touch up Ryky( Burrfection) simply "strop" on a sharpening stone or a pasted leather. Doing alternating edge trailing strokes on a stone is perhaps more correct terminology than stropping on a stone but I will write the latter.
“Daily Knife Edge Maintenance With Strop”
He mentioned that a honing rod might work better doing touch up on knives with HRC below 59.
Anyway the "stropping" on stone works well for me and I think most of my knives are below 59.
How to strop a knife
Stropping vs Whetstone Sharpening
“Stropping vs Polishing Your Knife”
He has a diagram where we can see how the different edges perform after touch up and after cutting rope. Rather interesting.
My experience
is that a knife that still cuts paper ok but not eagerly is a perfect candidate for this touch up.
However I´m not as skilled and spend longer time stropping.
I "strop" on a 2000# Naniwa Chosera with light force and end with very light strokes.
And then on a 4000# Shapton professional followed by a DMT 3 micron pasted leather strop and sometimes also a 1 micron leather strop.
But it also works fine for me just "stropping" on stones and skipping the pasted leather. In this case I follow up with a "~6000#".
I have not used this method for a very long time and will probably make changes in the progression with time.
This "stropping" is easier work than creating a new burr on a coarse grit stone and less messy.
It removes less material and I get the stropping stroke well trained.
My kitchen knives is used most for cutting "soft" food on a soft plastic cutting board. Someone that cuts in bones and on a hard cutting board and keeps the knife mixed with other cutlery and dishes the knife in the machine might be disappointed with the method.
That said it is very satisfying to sharpen on coarse grit and create a feelable bur on a very blunt and chipped knife but it's also harder work that creates more mess and might not be needed for a touch up.