Forgotten Step to Maintaining Super-sharp Knives
This is for all you people that take care of bladed tools.<br /><br />I have a set of kitchen knives.  I bought them with the idea that, if they are any good, they should last.  My lifetime.  If I take proper care, I can even hand them down to a younger generation.  And them to yet another if that trend continues.<br /><br />If you care enough about your edged tools, you will eschew such things as motorized grinding stones that - arguably - while they &#34;sharpen&#34; your blades, they simultaneously alter them to ever-shrinking and misshapen versions of those elegant items you once enjoyed using.<br /><br />So, knowing with certainty you have a non-damaging method for sharpening your knives and what-not, this is the final step in honing your edge.  Edges.  The sharp working parts of knives and such.  If you think you have a sharp knife, find out how to use a strop and give it a go.  Then test your blade.  Just be careful not to come in contact with with all the skin you prefer stays attached.<br /><br />For the record (as it applies to this item): this is simple and straightforward.  I've used a strop before, but it has been quite a while.  I had forgotten how much this cleans up what I considered to be an acceptable edge.  I chose a single-sided strop mounted on a wooden block.  The beauty is in how well this does the job it was designed to do.  Whatever your choice for maintaining your edged tools (except sharpening steels and those electric-powered spinning disks of mayhem - you guys are beyond reason and my reach)... add this step.  It is well worth the extra few seconds to make your tools surprisingly sharper.
Rating: 5 stars