I just finished stropping the Leading Edge stroked forschner to compare against its Trailing Edge stroked twin.
With leather strops I did the 5 / 3.5 diamond pastes at the same angles I sharpened the blade, and with normal trailing stroke stropping method.
As I guessed the stropping did not create a wire along the edge.
The blade still feels very slick on the cutting surface in contrast to the grab of the other. It has a nice glide when doing the rocking cutting motion.
I tried this test on both plastic and wooden boards. And I found that the leading edge stroked knife glides better on both of them.
Ive always had a disdain for the wire edge kept on the house knives of restaurants. Dexters and Gordon Food service blades are considered beater knives and the only time I would use one would be to kill or split a lobster in half so as to safe my personal blades from the abuse of the steel.
Most serious cooks keep and maintain their own knife kit because they dont like the feel of house knives. We let the prep cooks and dishwashers use them.
And now I remember years ago my old chef and sous chef telling me not to allow the knife sharpening guy to do our personal knives because the method he used removed too much steel. This is is the first time I heard about a wire edge when the chefs were talking about the feel it made on the board and he used his knives on the stone instead.
Also HodMa1,
I think your Wusthof Santuku is made out of German steel which is softer then the Japanese. Generally they keep their angles at 10-15 because the steel is harder then the Germans which need an angle of 18-22
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