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Doublereed Archive - Posting 000041.txt from 2004/03
From: "Jennifer I.Paull" <info@-----.com>
Subj: Re: [DR-L] steel vs strop
Date: Fri, 12 Mar 2004 00:59:41 -0500
You might need to put on the lubricant once in every 100 reeds.
That's exactly what it does, unbend the fine edge, but without
loosing the metal from the knife.
At IDRS Manchester, one of the professional reedmakers there
who made hundreds of reeds each week, told me that he sharpened
his knife per week. The few strokes on the leather strop
(like a barber used to use) saved wear and tear on the blade
because it is softer than metal.
To each his own favourite method. What matters is Rome, not
which road one takes. Sometimes it's a good idea to try
a different route.
Best wishes,
Jennifer
On Thursday, March 11, 2004, at 08:41 pm, PhilFrei@-----.com wrote:
> Hi -
>
> A strop may be a good way to go. If you can go 10 reeds without
> sharpening, who can argue with that! Though it might be a little more
> involved and messy compared to using a steel. With a steel, there is
> no lubricant to deal with, and all one needs are maybe a half-dozen
> quick strokes.
>
> I got my steel at a store that specialized in knives, and has since
> moved out of Oakland. I think a merchant that specializes or
> emphasizes cutlery should also have a good steel. Our steel doubles as
> a kitchen knife "refresher," too.
>
> The theory behind the steel is that a good deal of the dullness in a
> knife is not caused by the edge wearing down but by its getting bent
> (at a microscopic level). A good, fine steel does not take off metal,
> but rather unbends the extreme edge of the knife. Or I should say, it
> is not designed to take off metal. I think any friction will cause
> some wear.
>
> I certainly can't go 10 reeds without resharpening. Maybe two or three
> complete reeds worth, with a dozen "steelings" in between? This is
> purely a guesstimate.
>
> Phil Freihofner
> Oakland
>
>
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Jennifer I. Paull, Ph.D.
President
Amoris International
http://www.amoris.com
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