(This post was last modified: 03-12-2024, 06:54 PM by Karveme.)
Masakage white steel knives clad in SS..if I don’t strop on leather before each use this knife will not cut!
Takeda blue steel knives,leather stropping less critical,every other use is ok to strop.
Yuusui Itou knives…Santokus,chefs 10’12’ R2 powder steel…4 years later and never needs stropping,same sharpness as day first put in use…not ‘stainless’..but stain’proof’ a radish cut in half,then sliced at 6 slices per second melts into the cutting board in a lump of liquid..white steel also just as sharp but if not stropped then ther’d be knuckle skins and blood not liquid radish juice.
My 40 year old fridour,ice whatever they called never need stropping,sharpened on stones every 5-8 years?,honed on a steel honing rod every 20 uses to bend that soft curly metal back.
10x Loupe,,white steel,specks of rust highly noticeable,dark cutting edge next day after use,strop 4x each side,specks gone,edge looks shiny,edge is now dangerous,careful.
Sushi chefs every morning they get out the stones,,you need leather!!!
Same with razor blades,even more critical,Japanese blades are sharper but don’t last..get a loupe and see for yourself,it’ not the hair dulling these blades,well eventually,if you could get that many shaves,but the content of the carbon in the so called Stain ‘less’ steel.
Had to retype this quickly twice now.is there a time limit?
Ohhh will you look at that..I went on YouTube and shavers are stropping razor blades,,cork stropping,palm stropping..maybe they onto something?