Walnut & cowhide strop

A leather strop is used for fine edge stropping. It removes the last burr, stabilizes the cutting edge and refines the cutting feel without changing the blade geometry or removing a noticeable amount of material. It is ideal when the knife is still basically sharp but has lost some bite, or when it needs a clean finish after sharpening on a stone.

Use it in two stages: first on the green side with polishing compound for active sharpness refreshment, then on the smooth leather side for the final finish. For everyday use, stropping as needed is enough; a few strokes before cooking or once or twice a week are often sufficient. If the knife still no longer cuts cleanly after using the strop, the next step is usually a whetstone or a diamond sharpening steel.

Preparation

• Clean the blade and dry it completely.
• Make sure the leather strop is clean and dry.
  

Correct angle

Hold the blade at an angle of around 15 degrees per side to the leather strop. The important part is keeping the angle consistent and making sure the cutting edge does not cut into the leather.

Part 1: Green side with polishing compound

Stropping on the green side

1a

Place the blade at the lower end of the leather strop. The edge rests calmly on the surface, with the spine slightly raised.

1b

Draw the knife evenly away from the cutting edge over the leather. Do not apply pressure. The knife's own weight is enough.

2a & 2b

Repeat the stropping movement on the other side of the blade as a mirror image. The angle and pulling direction remain the same.

3

Work in sections so that the entire blade is treated by the end. Repeat about 5 to 10 strokes per side for each section.

4

Keep the angle constant at around 15 degrees between the blade and the leather strop. An even angle is essential for a clean result.

Part 2: Smooth leather side for the finish

Method 2: Stropping on the smooth leather side

1a

Place the blade at the lower end of the leather strop. The edge rests calmly on the surface, with the spine slightly raised.

1b

Draw the knife evenly away from the cutting edge over the leather. Work especially calmly and evenly.

2a & 2b

Repeat the stropping movement on the other side of the blade as a mirror image. The angle and pulling direction remain the same.

3

Work in sections so that the entire blade is treated by the end. Repeat about 5 to 10 strokes per side for each section.

4

Keep the angle constant at around 15 degrees between the blade and the leather strop. An even angle is essential for a clean result.

Pressure and speed

Work slowly and with control. Too much pressure or too steep an angle makes the result worse and can round off the cutting edge.

How often to use it

Use the leather strop as needed when sharpness decreases or the knife feels less aggressive. In everyday use, a few strokes before cooking or once or twice a week are often enough. If the knife still no longer cuts cleanly after stropping, the next step is usually a diamond sharpening steel or a whetstone.

Important notes

• Never draw the blade over the leather in the cutting direction.
• Keep the angle consistent and work without pressure.
• The leather strop does not replace a sharpening stone if the knife is clearly dull or has chips.

Cleaning

• Regularly remove metal residue with a dry cloth.
• Store the leather strop dry and without tension so that it stays flat.
• Only reapply polishing compound when needed, not every time you use it. The compound already applied lasts a very long time.

Conclusion

The green side actively refreshes sharpness, while the smooth leather side perfects the finish. If you keep the angle consistent and work without pressure, you get a fine, stable edge that stays sharp for significantly longer.

Dimensions