Stropping Your Knives-Part 2

Stropping Your Knives-Part 2

Thank you for your interest in learning how to care for your knives.  Stropping lightly after each use is a great idea for any knife.  

With Japanese chef knives, it is recommended to use a ceramic sharpening or honing rod.  We are happy to make a rod with a beautiful koa wood handle for you, or you can find ceramic rods in a wide range of prices on the internet. The important thing is that you use it regularly.

Rods are available in different grits. For the average home chef, we recommend using a fine grit rod to avoid damaging your edge grind which was done by professionals for a super sharp edge. We will discuss edge grind and how to learn to sharpen your own knives in a later blog post series. We also provide sharpening services for any knife.

To strop, remember to hold your knife at a narrow angle and apply only LIGHT pressure. You don't need much. In stropping "a little goes a long way" is preferable to "if a little is good, a lot must be better".

Here's a short video using a small rod that I normally use for steak knives or small chef knives.  Click the link below. If you have any questions, call or e-mail us at

One technique for using a ceramic sharpening rod


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