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Old 02-26-2016, 02:58 PM   #21
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Originally Posted by RPCookin View Post
It should be stated that that "toothy" edge mentioned above is microscopic. What a standard steel or ceramic hone does is to straighten or realign those microscopic teeth to keep the knife sharp. Once that tiny burr along the edge wears off, a hone will no longer work to keep the knife sharp. It must then be resharpened by removing material to recreate the sharp edge.

The only time I've ever seen a strop used was in a barber shop to strop a razor before shaving a customer. I've never seen a reason for a kitchen knife to have an edge sharp enough to shave with. I keep my knives very sharp, but that is taking it to a level that most cooks don't need.
Not what I was talking about, I was talking about knives in general not just kitchen knives. Some people prefer a toothy edge, that is less polished, I wasn't talking about imperfections in the edge just a more toothy edge and they certainly are not microscopic. In general I like a polished edge and use a strop on most of my knives. I do have a couple of heavy duty knives like the Becker/Ka Bar BK2 on which I leave the edge a little on the toothy side as it's more fitting for it's purpose.
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Old 02-26-2016, 08:49 PM   #22
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Originally Posted by flphotog View Post
Not what I was talking about, I was talking about knives in general not just kitchen knives. Some people prefer a toothy edge, that is less polished, I wasn't talking about imperfections in the edge just a more toothy edge and they certainly are not microscopic. In general I like a polished edge and use a strop on most of my knives. I do have a couple of heavy duty knives like the Becker/Ka Bar BK2 on which I leave the edge a little on the toothy side as it's more fitting for it's purpose.
Then you must use an awfully coarse stone if you can see the burr that's left behind. I can't, even with a magnifying glass.
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Old 02-29-2016, 08:17 AM   #23
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I'm not talking about a burr, I'm talking about the appearance of the actual cutting edge and the amount of polishing given it. For a kitchen knife I polish for a heavy duty outdoor knife I do not polish it, simple as that.
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