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Stropping & Honing

One of the most common questions we get at the shop is what is the difference between honing and stropping. Essentially they are the same thing, stropping is just a more gentle way to realign your edge. Metal is malleable which means you can get microscopic bends in the edge of your knife during use. Honing and stropping will realign the edge to ensure you get the best cutting performance from your knife. You should hone or strop your knife after you finish sharpening on whetstones as well as before any food prep. At The Cook's Edge we recommend the use of a ceramic honing rod or a leather strop to do this step. We avoid steel or diamond rods as they are too rough and can damage your knife. For Western knives that are made with softer steel, we recommend a coarse honing rod. For Japanese knives that are made from harder steel, a fine honing rod or a leather strop works best. Honing isn't the same as sharpening since it doesn't remove very much material from the knife. Your knife should feel sharper after honing because the edge will be realigned and will cut through food more efficiently. If you feel like your knife is still dull after honing, it is probably time to sharpen on whetstones again. For inquiries please contact us: info@thecooksedge.com or call 1-902-370-2470 https://thecooksedge.com/ https://thecooksedge.com/collections/...