PSA: I sharpened my boning knives on a stone for 20 years before trying a strop.

The strop gives a smoother edge that lasts longer on tough silverskin, maybe 30% more cuts before needing a touch-up. Anyone else find stropping makes a real difference on poultry or fish?

3 comments

3 Comments

jordanblack1mo ago

Yeah, it's like the stone sets the teeth and the strop combs them straight. That final polish on the leather just lays the edge down so cleanly. I notice it most on skin, where a ragged edge from just the stone can catch and tear. The strop makes it slide through like it's nothing. Totally changed how I finish all my kitchen knives now, not just the boning ones.

eric_knight71mo ago

Honestly @jordanblack, that reminds me of trying to sharpen my grandpa's old pocket knife.

the_aaron1mo ago

Strops are basically a cheat code for edges.