Thread: Which Strops for a Beginner

Originally Posted by Razorfaust

Although yes you can use them for knives I personally think its overkill for your average chef knife. I usually use something like a 300, 600 and finish on a 1000 and that's enough for me. If you decide to use them for Cutlery you of course will have to Lap them back into shape before using them on Razors, and to me that's just a waste of stone. Knife honing can dish the heck out of your fine stones if that's all your using, But its your choice.

I'll politely disagree with that if I may. The stones we use to sharpen razors, we're mostly, if not entirely, made for the purpose of Sharpening knives and tools, that's the purpose of the stone. To avoid using a stone on a knife because it might wear the stone reminds me of this old saying.

"Buying a new car and not driving it to keep the miles low is like not having sex with your girlfriend so she's still tight for the next guy"

Exaggerate if you must, but yes of course they are for knives. I just mentioned that I wouldn't be using such high grit stones solely to hone a bunch of kitchen knives. Its a lot like trying to wax my low mileage car with a bag of cotton balls and a tin of kiwi. But if that's all you got to work with please do.

I know, there was a bit of sarcasm in my answer. But honestly, I could sharpen a kitchen knife thousands of times on a norton 4/8 and not put a dent in it. I would never put any of my kitchen knives on a 300 or 600 grit stone either. Which brings up a reason why I love this hobby. There's an infinite number of ways to to the same task, nobody is right or wrong, it's about doing what you are comfortable with.

Back to the OP. You may not know what to look for in a vintage strop, but that's what this site is for. You ask for help. I have two extra vintage strops lying around that I would be glad to sell you for no profit. I tend to buy things when I see a good deal, even if I don't need it.