Billy

[Billy]

Hello again, thanks for all the great info. I ended up getting the 4/2 mic strops. I finally got around to sharpening my first knife, one of my 8 inch victorinox fibrox chefs knives. As I mentioned earlier, I was using an Apex knock off in the past and my angles did not match up so I started from scratch to reprofile the blade. I set the we130 at 15 degrees on both sides and worked a burr progressing from 100 grit through 1000 grit, verifying a new burr after each grit. After the stones I moved on to stropping. I moved the angle in by one degree and made a few passes on the 4 and then 2 micron grits.

My Results.. . I’m very happy. I was able to shave the hair of my arm and my stones are a long way from being broken in.

What grit would you all recommend to start with when touching up this blade? I will usually do this on a monthly basis or when the weight of the blade won’t break tomato skin. lol.

Thanks again for all the great info!

1 user thanked author for this post.

Brewbear

[Billy]

Marc H wrote:

Welcome to the forum Billy. We130 is a great set-up. I always strop my chef’s knives with 4 micron/2 micron after sharpening.

Readheads wrote:

Welcome, where are you in Jersey. I am in Caldwell.

Hi there, thanks for the warm welcome. I’m in Egg Harbor Township, NJ. Just outside Atlantic City.

The 4/2 micron strops recommendation above, are those the strops that come with .4 and .2 micron paste here? https://wickededgeusa.com/collections/leather-strops/products/4-2-micron-diamond-emulsion-and-leather-strops-pack

One last question. If using leather strops with these emulsions, would one still bring in the angle of the rods by 1 or 2 degrees  prior to stroping?

Thanks,

Billy

[Author]

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