What is stropping a knife and how does it work.

Рет қаралды 20,293

Phil York Knives

7 жыл бұрын

Phil York from Phil York Knives describes what stropping is and discusses how stropping a knife works.

Пікірлер: 32

@Samuelson12312312312 Ай бұрын

Thanks for this video. Concise and easy to understand for a rookie like myself.

@soulannihilator2 3 жыл бұрын

rare to find a video so plainly educational. Thank you so much for this video!

@keesdejong4727 3 жыл бұрын

My thoughts!

@1722blackbart 2 жыл бұрын

Thank you! Very concise, complete, and easy to understand information. Best explanation I've seen.

@davidbolger7672 2 жыл бұрын

Excellent explanation. Thank you.

@philyorkknives6651 2 жыл бұрын

Thanks for the comment David.

@mahidm1804 2 жыл бұрын

I'm no cameraman but I think you have overexposed the lightning here.

@wooly5081 3 жыл бұрын

The Best explanation thanks.

@wayne7018 3 жыл бұрын

Thank you. I learned making a strop isn't magic, to put the shiny side up, to drag backward rather than push the blade forward and to get diamond paste. If you had neglected to mention shiny side up I may have put the rough side up.

@Dusk312 3 жыл бұрын

Fantastic explanation, thanks!

@bobbysands5385 3 жыл бұрын

Thank you!

@Relic67 3 жыл бұрын

Great video. Thank you.

@Moharani21 3 жыл бұрын

Thank you Learned a lot. Had no idea what a stropping were!

@Venditio1 2 жыл бұрын

This video is amazing, thx you you explain everything.

@michaelrs8010 3 жыл бұрын

Greetings from Orange County, California. A little late to this party, but thanks for the video and the information. On another video a fellow showing how to strop a katana, but he didn't go into the whys and wherefores of stropping like this, which was just the additional information I was looking for. Cheers.

@philyorkknives6651 3 жыл бұрын

Thanks for the positive feedback Michael. Makes the whole process rewarding when I know it is helpful to people.

@scottiedo85 7 жыл бұрын

great pictures!

@philyorkknives6651 7 жыл бұрын

Thanks Scottie. I just started on youtube and you are the first person to comment on one of my videos. I plan to post more videos on knife making & sharpening so stay tuned.

@mattmorrison9379 3 жыл бұрын

Brute de forge kitchen knives? Hard to tell but if so that's awsome

@Thetruepianoman 5 жыл бұрын

Hi, do you have any tips on testing the sharpness of your blade or knowing when it's sharp?

@benwan5425 4 жыл бұрын

When u can’t cut ur arm hair

@simonesalunga4128 4 жыл бұрын

When you D O N T D I E

@philyorkknives6651 3 жыл бұрын

Sorry I missed your question from 2 years ago. I cut telephone book paper. Use the entire length of the blade when doing so. If you finish sharpening on a course stone (less than 1000 grit) your cut may feel snaggy. With finer finishing stones the paper should cut very easily and smoothly.

@wjackstl 7 жыл бұрын

I've noticed after a few years or so of maintaining my blade's edge (3.5" Gerber,) instead of the knife having a curved edge, my sharpening begins to straighten the edge to what begins to looks like a straight line. any tips on preventing this from happening? it's not really a big deal, as I only use it for daily use (construction) but when it comes to maintaining my cooking knives, I'd rather avoid it. I used to cut meat so I've got an idea of how to sharpen and maintain a blade, but I seem to of picked this habits up somewhere over the years.....it's not all that common to see a strop in the butcher shop, definitely not as common as a honing steel, and you do make a good point on them in your video. I am using an India stone, double sided, with a light oil, if it matters

@philyorkknives6651 7 жыл бұрын

Thanks for the comment Wes. It seems that in order to straighten a blade's edge when sharpening you would have to sharpen the blade unevenly. To be more precise you must be sharpening more on the curved areas (I am assuming this is the blade's belly near the tip) than on the rest of the blade. A cure is much harder to recommend without seeing your sharpening technique but if you bear this in mind next time you are sharpening you may be able to self diagnose the problem. If you think I am on the wrong track let me know. Something that just occurred to me with sharpening the belly is that there is only a very small contact area of blade to stone due to the curve of the edge in this area. That means it is easier to remove more material. In future a good practice would be to stop sharpening the belly as soon as you raise a burr. I feel the edge very often when I know I almost have a burr. This should stop undue wear in this area.

@wjackstl 7 жыл бұрын

Phil York Knives watching your video again, it is clear your technique is more honed and precise than mine. I think this may be the root of my problem. the stroke of your arm is very smooth and even, whereas mine is abrupt and not as fluid. I would assume this comes down to practice, though, so guess I'll have to keep at it

@philyorkknives6651 7 жыл бұрын

As in all things Wesley, practice makes perfect.

@DivineTrueGod 6 жыл бұрын

Thank you for a very informative video ... just a quick perhaps somewhat a naive question since i'm not a knife enthusiast but is considering in buying a better knife in the $100 price range to replace my Walmart knife ...since i heard that proper knife sharpening requires a skill that needs to be developped over time or a good quality knife may remain dull, so i'm thinking i should go to a professional knife sharpener in the beginning ... with routing daily stropping for a minute of two, how long will the knife remain razor sharp for normal daily usage without any abuse on cutting hard items such as bones nuts?

@philyorkknives6651 6 жыл бұрын

MichaelMing thanks for your question. There are too many variables to give you a time period however if you strop once or twice a week your knife will stay sharp for a long time. My kitchen knives will get 4 to 5 months of daily use when stropped compared to about 1 month without stropping. I sharpen a lot and have demanding standards for sharpness so you may get longer. The takeout message is that stropping dramatically increases time between sharpening.

@DivineTrueGod 6 жыл бұрын

Thanks for taking the time to reply - i was wondering if you have a favorite kitchen knife or perhaps can recommend one?

@philyorkknives6651 6 жыл бұрын

MichaelMing Victorinox fibrox make a great budget knife that sharpen really well. Tojiro DP seem to be a good budget Japanese knife although I don’t have much experience with them. If you are willing to spend more money then the sky is the limit. Start looking at good knife retailers and reading reviews. If you can it is preferable to handle a knife to check the ergonomics before you buy. Another piece of good advice is to buy a few good knives rather than a big set of average ones. A chef knife and a paring knife is really all you need.

@DivineTrueGod 6 жыл бұрын

Thank you for the tip.