Thread: What does Stropping Do?

Originally Posted by BruceB

On one of the coffee forums I belong to someone used an electron microscope to compare how different grinders ground coffee (for anyone not familiar with espresso; grinders and grind consistency are probably the most important part of the process). Has anyone ever thought/had access to look at the differences of a blade before and after stropping it via a microscope?

Yes look up the Voerhaven (*sp) paper on edges...

http://t2.gstatic.com/images?q=tbn:A...SPgejoCQEUySJw

Don't know if this will come through. Edge at 8k.

Originally Posted by gssixgun

Yes look up the Voerhaven (*sp) paper on edges...

I tried the search engine and had no joy, can you confirm the spelling please

I think the correct spelling is Verhoeven.

Thank you for the correction. I'm still digging but for anyone following this and still interested
http://straightrazorpalace.com/razor...straights.html

More than you EVER wanted to know about the science of stropping ... Just remember you asked for it


http://straightrazorpalace.com/advan...-question.html


And by all means hit the links inside that link it gets even Deeper hehehe

Here is an old post of mine. If you click on the link inside the first post, then click on the second page at the bottom of the link, two photos will show the quite dramatic effect of stropping.

http://straightrazorpalace.com/strop...g-article.html