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Re: [BKARTS] Stropping and stuff
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- Subject: Re: [BKARTS] Stropping and stuff
- From: j godsey <gods1216@xxxxxxxxxxx>
- Date: Sat, 30 Jun 2007 12:45:27 -0400
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On 6/30/07, Martin Carbone < [send email to martycarbone@xxxxxxxxx via
gmail] martycarbone@xxxxxxxxx> wrote:
jgodsey < [send email to gods1216@xxxxxxxxxxx via gmail]
gods1216@xxxxxxxxxxx> wrote, in part, "Once you have your little bits
I have a little video to show you how to make a strop out of it."
--------------- reply follows ------------
Your site is
very impressive. I wish there were more like it in various fields.
I have read tons of books on knife sharpening and even have a
patent on a knife sharpener
>>) -- but to be truthful about it, I really know very little
about what happens at the microscopic cutting edge of the knife.
Much is a mystery to me.
I always thought stropping was used to keep a fine edge, but that it
was necessary to go back and sharpen or hone the knife from time to
time. I now realize that it might not be necessary to go back and
"sharpen". From your video -- I gather that you rarely or never do
anything other than strop the knife. Is that true?
depends on the blade.. ones that i only use for cutting paper
never need a whetstone..
my pocket knife that gets abused gets sharpened from time to time as
do my kitchen blades.
once my large skiiving knives have a good edge on them,
just keeping a fine edge on it is about it, unless you use it a hell of a lot.
truth is i don't do leather work all that often, so i guess your
mileage may vary.
I invented my sharpener because I was never sure that I was holding a
knife at the proper angle when I was sharpening it. I was always afraid
that (a) if the sharpening angle was too steep, I was basically doing
nothing to the edge and (b) if the angle wasn't steep enough, I would
actually be removing material at the edge and making the knife dull.
I have this lovely little book
Jim Kingshott - Sharpening Pocket Reference Book: Techniques & Equipment.
I think a lot of sharpening is feel- i can always tell when i have it
at the wrong angle cause it feels wrong to me.
the 2 knives I sell both come with nice long beveled presharpened blades
and unless they get abused I don't think folks need to do more than
strop them from time to time.
I use the one prototype sharpener I made to sharpen a serrated
knife (sharpening one side
only) that I use to cut corrugated cardboard when making boxes. It
seems to me that it
works better than any knife or box-cutter than I have ever used. I
sharpen about every 20th time or so that I use the knife -- when I
"think" it needs it.
my best corrugated cutter is a steak knife someone stole from a restaurant.
a stiff blade with a wide tang works perfectly - especially for great
for turning a refrigerator box into a puppet theater.
Maybe I shouldn't be "sharpening at all -- perhaps stropping would
Did the old time barbers and shoemakers ever re-sharpen their
razors -- or did they just strop them?
i doubt they would take the chance of corrupting the blade that would
be used on a face.
it would have been easier to just get new blades.
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