Ive found with stropping and honing i hardly ever have to sharpen my knives, including my hard use pocket knives.. it can last months or even a year without touching a stone. Its probably the most useful sharpening technique.
Needed this tbh. I've been wondering how to strop without ruining my strop or my knife. I was also wondering if stropping would help prevent needing to sharpen as often and even honing. You answered all of it so thank you.
THANX!!! U HAVE DONE IT AGAIN!!! U Have Over Explained Something Soo Simple We Can Easily Understand It !!! And Make Sence!!! With Elegance And Panace !!! BD!!! As Always The Best!!! 😉😁😊😋😁🔪GREAT Presentation!!! On That Awesome!! Set!!! Stay Sharp!!!‼️💯
@@KnifewearKnives Nathan I LOVE KnifeWear and cant wait until I can purchase a laser from here! I love the shape of the Masamoto KS 240mm Gyuto but they are so expensive! Can you recommend a Gyuto with the same shape and 240mm in length that is "around" $250 (U.S.) ?
I switched to bare leather : less maintenance on your strop, I prefer a toothy edge (as said, compound makes it too smooth sometimes), and if not properly cleaned from your edge, for sure that shit is bad for your health. Plus, in my early days sharpening, I tended to use leather + compound as a crutch and not deburr and clean the edge as much as possible on the stone, knowing that it would do the job for me. By getting rid of compound, I had to focus on my technique and get better. Thanks for the videos. 👍
Great video Nathan. I would love to see a video next on maintaining single bevel knives. I have the Tojiro Honesuki which has a single bevel, and would like to ensure I"m looking after it properly!
I'm honestly unsure, I';ve never used them before. I can guarantee that all of these are actually made with the steel listed, because we go to Japan to visit the makers every year. knifewear.com/collections/gyuto-sd?sort_by=manual&filter.v.price.gte=&filter.v.price.lte=&filter.p.m.knifeStats.filterSteelMakeUp=Stainless+Steel
I just got my first Japanese knife the Haruyuki Kokuto Gyuto 240mm and I love it ( kitchen use only 3-4 times a week)! I stropped mine after a few uses and it's still hair pop'n sharp. Id like to get a really tough knife I can bring with me on camping/hunting trips. I won't be chopping wood or banging on rocks with it, but rather something I can process my hunted protein with and also not worry about it chipping easily. I'm new to Japanese knives ( I'm very big into niche bushcraft and camping knives) and I'm looking for a good addition to my collection. Any ideas? Strong, tough tool for processing that can take a minimal beating without fear of chipping on bone. I take very good care of all my knives so patina prone or not isn't an issue!
@@4tCa4mzUPqRZZo It has a bit more abrasive character than pure leather. Many including me use suede with the chromium oxide after using whetstones and finish with smooth leather. Generally I use this for fish. For general purpose I use just the smooth leather a few strokes. Naoto and Nathan have several really good sharpening videos. Cheers
The green stuff is a finer abrasive compound. Leather on its own is not abrasive. So to remove the tiny burrs, or to make your edge more sharper, instead of going to a finer whetstone, you can simply use a finer diamond compound on your leather strop, which will act as a sharpening stone, but will be faster than a whetstone.
Ive found with stropping and honing i hardly ever have to sharpen my knives, including my hard use pocket knives.. it can last months or even a year without touching a stone. Its probably the most useful sharpening technique.
Needed this tbh. I've been wondering how to strop without ruining my strop or my knife. I was also wondering if stropping would help prevent needing to sharpen as often and even honing. You answered all of it so thank you.
Happy to help!
THANX!!! U HAVE DONE IT AGAIN!!! U Have Over Explained Something Soo Simple We Can Easily Understand It !!! And Make Sence!!! With Elegance And Panace !!! BD!!! As Always The Best!!! 😉😁😊😋😁🔪GREAT Presentation!!! On That Awesome!! Set!!! Stay Sharp!!!‼️💯
Thanks buddy! I try to go in depth without overcomplicating it.
NATHAN !! Ur Absolutely ONE OF THE VERY BEST!!! BD!!! Stay SHARP!! 🔪😉😋😁🤪‼️💯
@@KnifewearKnives Nathan I LOVE KnifeWear and cant wait until I can purchase a laser from here! I love the shape of the Masamoto KS 240mm Gyuto but they are so expensive!
Can you recommend a Gyuto with the same shape and 240mm in length that is "around" $250 (U.S.) ?
Helpful tutorial. Thank you Nathan.
Thanks Grant!
I switched to bare leather : less maintenance on your strop, I prefer a toothy edge (as said, compound makes it too smooth sometimes), and if not properly cleaned from your edge, for sure that shit is bad for your health. Plus, in my early days sharpening, I tended to use leather + compound as a crutch and not deburr and clean the edge as much as possible on the stone, knowing that it would do the job for me. By getting rid of compound, I had to focus on my technique and get better. Thanks for the videos. 👍
Thank you very much! Great information.
I need an advice :
What do you think of the new V2C from Takefu ? vs Shirogami
Great video Nathan. I would love to see a video next on maintaining single bevel knives. I have the Tojiro Honesuki which has a single bevel, and would like to ensure I"m looking after it properly!
For sure! Are you wondering about sharpening specifically, or just general maintenance?
@@KnifewearKnives general maintenance is what I was thinking, I generally bring my knives in to be sharpened when they need it.
Are hajegato knives good and are they really V10 or is it a scam?
I'm honestly unsure, I';ve never used them before. I can guarantee that all of these are actually made with the steel listed, because we go to Japan to visit the makers every year.
knifewear.com/collections/gyuto-sd?sort_by=manual&filter.v.price.gte=&filter.v.price.lte=&filter.p.m.knifeStats.filterSteelMakeUp=Stainless+Steel
I just got my first Japanese knife the Haruyuki Kokuto Gyuto 240mm and I love it ( kitchen use only 3-4 times a week)! I stropped mine after a few uses and it's still hair pop'n sharp. Id like to get a really tough knife I can bring with me on camping/hunting trips. I won't be chopping wood or banging on rocks with it, but rather something I can process my hunted protein with and also not worry about it chipping easily. I'm new to Japanese knives ( I'm very big into niche bushcraft and camping knives) and I'm looking for a good addition to my collection. Any ideas? Strong, tough tool for processing that can take a minimal beating without fear of chipping on bone. I take very good care of all my knives so patina prone or not isn't an issue!
We don't have much like that, but our sister store does!
www.kentofinglewood.com/collections/outdoor-knives
So what is that green stuff that I sometimes see people put on there strops? It looks almost like chalk?
Chromium oxide.
@@GrantHendrick How does it help? Is it needed?
Good question! If you watch from 4:50ish, I talk about it. It's called chromium oxide, and it helps to remove burrs and polish the edge!
@@4tCa4mzUPqRZZo It has a bit more abrasive character than pure leather. Many including me use suede with the chromium oxide after using whetstones and finish with smooth leather.
Generally I use this for fish. For general purpose I use just the smooth leather a few strokes.
Naoto and Nathan have several really good sharpening videos.
Cheers
The green stuff is a finer abrasive compound. Leather on its own is not abrasive.
So to remove the tiny burrs, or to make your edge more sharper, instead of going to a finer whetstone, you can simply use a finer diamond compound on your leather strop, which will act as a sharpening stone, but will be faster than a whetstone.
That's a beautiful knife tho.. what is it?
I spy the Ultra Rare Tinker Sasquatch.... its all I see
Over a strop the knife is flipped edge up (away), not down (near). Old advice.