Steeling and Stropping

Discussion in 'Cooking Equipment Reviews' started by phatch, Apr 8, 2003.

  1. phatch

    phatch Moderator Staff Member

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    I Just Like Food
    In the knife forums I hang out in, there was this useful discussion of steeling and stropping. I learned something intersting about steeled edges and their weaknesses.

    http://www.bladeforums.com/forums/sh...0&pagenumber=1

    Please note that this is from a group of hardcore knife users, mostly folding pocket knives, so there are some differences between their jargon and chefspeak.

    Phil
     
  2. miahoyhoy

    miahoyhoy

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    Professional Chef
    Cool thread!

    I'll strop my ravor and steel my knives.:D
    lates,
    Jon