Review (5/5): then a few swipes on a butcher's steel and finally a good stropping. When I bought this strop
Very well made. The three-inch width makes sharpening my kitchen knives much easier than a narrower strop. I use Japanese water stones (1,000 then 8,000 grit) to set the initial edge, then a few swipes on a butcher's steel and finally a good stropping. When I bought this strop, I also bought a large 'Woodstock D2902' stick of green chrome/ox compound to treat the woven side (20-40 passes), then do a final finish with bare leather (20-40 passes). If I do a quick steel and strop before every use, knives remain SCARY sharp. Keep in mind that if you have cheap knives, no amount of sharpening will get you a decent edge.