Re: Kitchen knife sharpening
Originally Posted by
Scott
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Howdy
I have taken up carving lately. I also purchased a couple of leather strops mounted on wood. One is the leather smooth side and one is the rough side. I use green polishing compound. It makes my knives very sharp. If I happen to get a nick or they get very dull, I use a 1200 grit stone to get the edge back, then I strop them. The rule I follow is “strop it, if stropping doesn’t work, use the stone then strop again”. I’m no expert by any means, but this works for me, and maybe it will work for your kitchen knives.
Howdy Scott, l was interested to hear you use a green polishing
compound when sharpening your tools !
Would that compound be green oxide, which can come in block form
and is mixed with oil to make a paste ??
We used to use this to polish the cast iron slideways of machine
slideways?
I believe jewellers rouge is also used for this purpose as well?
Donkeyman! 🤔🤔