Thread: Razor-Strop Kitchen Knives-"Steel" why?

I just bought some high end kitchen knives awhile ago from Global and they only recommend using a Ceramic Steel.

Why don't you see razor blade croud use a Knife steel? (ceramic or steel)


OR


Why don't you see kitchen Knife folks use a Strop? I'm referring to high end forged knives made by Henkels, Wustof, Global, Shun..... none say to use a strop why not?

my guess is because you're not putting a kitchen knife so something as tough as human hair or as sensitve as your face...

and you're not going to constantly slap a razor down on a cutting board or butcher block...

it's like asking why use a regular hammer to nail when you can get it in one hit with a sledge (granted it only takes me 2-3 hits per nail anyway, gradpa nailed that into my head)

if youthink about it, strop:razor as chef's steel:kitchen knife

but the main thing is they're different tools for different jobs

Actually, afik, some chefs use a leather strop on kitchen knives. However, that may be overdoing it for that particular application.

There's nothing keeping you from stropping a kitchen knife but the reason most people don't is you want the proper edge for the job at hand...and at the "proper edge" level for a knife stropping would only provide a minimal improvement so it's kind of a time management issue. If you got a kitchen knife shave ready razor sharp that edge wouldn't last very long.

As for using a steel on a razor...you could do that too but it's more critical with a razor to use the proper amount of pressure when sharpening and it's easier to do that with a stone.

Basically, a leather strop serves the same function for a razor as the steel serves for a knife: restores the edge rather than sharpening it. Just in a more subtle and refined way. A steel would ruin a razor's edge.

I'd never strop a kitchen knife. A tiny bit of microscopic roughness is good on a kitchen knife, as it gives it a bit of bite.

Originally Posted by RetroGrouch

I'd never strop a kitchen knife. A tiny bit of microscopic roughness is good on a kitchen knife, as it gives it a bit of bite.

that's basically it.. the micro-serrations (if that's what it is) or superfine roughness helps in slicing.. without it your smooth knife edge would need to be even keener than it otherwise needs to be, and being keener, it should end up blunting faster.. not too keen and not too smooth makes for an edge that works well for a longer time.