Greetings,
I am about to purchase a strop, and I need to know how wide it needs to be. There doesn't seem to be any co-relation between price and width.
any suggestions?
Cheers,
Rick
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Greetings,
I am about to purchase a strop, and I need to know how wide it needs to be. There doesn't seem to be any co-relation between price and width.
any suggestions?
Cheers,
Rick
The old time barbers had 2 1/2" x 24" strops. I stuck with that for a long time but I have since gone to the 3" wide and find I like it as much. Personally I wouldn't use a strop more narrow than 2 1/2 but some do and they seem to get along fine.
Wider strops are usually slightly more expensive, watch out going to wide though if it is a cheaply made strop.... To get into the 2 3/4 and 3 in wide strops, takes quality construction to prevent dipping and cupping.....
It's up to you, Whatever you like, you should learn to do the X pattern in any case.
I like the 3 inch wide latigo available at SRD and Tony Miller's place....
I noticed an interesting thing when reading some of the standard barbering texts. The X-pattern for honing (and stropping) is said to be important not because a hone or strop is narrower than the blade, but because that pattern causes the striations making up the edge to point towards the toe of the razor. When the shaving strokes are described it is made clear that a slicing action towards the toe is correct.
The connection between honing, stropping and shaving stroke is not made explicit but in all cases the fact that an angle is involved and that it point towards the toe are made clear.
So, maybe the idea of using a three-inch strop to make things easier (no X-pattern needed) is not the right way to look at things. Just thought I'd point that out. :hmmm:
Thanks for the thoughtful responses... you have been a great help.
Cheers,
Rick
This might have something to do with cutting style. For example, chefs who draw their blade through the food from heal to toe (sashimi) sharpen in a way that the blade striations form teeth pointing towards the heel. Chefs who prefer to push-cut, or chop through food sharpen so the striations are perpendicular to the blade edge. Some edge freaks even suggest sharpening one side different from the other, to get the best of both worlds.
Perhaps this effects why some blades work better with the scything motion?
I started out with the 3" models and have gradually decided that I like the 2" size the best. Even though the 3" models I had were of very high quality they still seemed to cup slightly.
I love my 3" Red Latigo. I agree with others who recommend Tony. If you go through him, you can't go wrong whatever strop you decide on.