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Steeling and Stropping

post #1 of 2
Thread Starter 
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.


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.

post #2 of 2
Cool thread!

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