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Carbon Steel

Carbon Steel - Strop or Rod?


Cookware 37

Carbon Steel - Strop or Rod?

euclid | Jul 1, 2011 04:53 PM

So I have a Takeda Gyuto coming in the mail (super excited)

The question is, should I use a leather strop or a rod for everyday use? I already have a 4000/8000 combo water stone and plan to pick up some lower grits shortly, but as I will be using it for home cooking use it shouldn't need sharpening constantly, just truing.

FYI, I already own a hanging leather strop which I use for a straight razor, so perhaps this could double as my knife truing tool (mind you it isn't very wide as it is designed for a razor). Though perhaps a paddle strop is better suited for this task.

One thing to consider is that it is a very hard CS (63 HRC) and I have read that leather might not do as much for super hard steel. If the leather is a no-go, it is a question between ceramic or borosilicate rod.

I appreciate any input.

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