Hi All, New to The Den. Retired meatcutter so the edge of a blade has been a study throughout my years. I use an Edwin Jagger and Astra Platinum blades. I acquired a Twinplex stropper in mint condition on EBay. The package had been shipped it from Greece! Made in Chicago, sent to Greece to go unused for 75 years, pretty amazing! I like the machine and understand how the mechanism works. I have seen posts about the thickness of the blade making a difference but I think the situation with the newer blades is the metal is too hard for the leather strops to make much of an impact on the edge. I am going to try an abrasive compound or strop paste. With the hardness of the metal in mind, I am trying to determine what grit will be the best. Any suggestions?
I have one but it is more of a curiosity than anything else. Modern blades are too cheap to consider actually sharpening one and I don't think you're ever going to get the same edge.
Welcome aboard. I use mine Twinplex mainly to maintain carbon blades whenever I happen to use them but I'm not religious about it so I can't say say for it helps...I think it might but it sure hasn't hurt. What I do know is that I get results from my Aloxite hone, but again not with stainless blades.
I own several different types of stroppers, and find this one does work, slightly, on modern blades that are worn out. It's more of a novelty, and cannot get the blade to its original sharpness. I've used it on vintage carbon steel blades that were unusable. These were brought back to usable sharpness, but still not as sharp as a modern blade. These are fun to look at, and play with, but that's about it for me. Oh, I have and have tried the Allegro, Kriss Kross, Twin Plex, Clix, and a Russian made one that you pull a string through to rotate a honing mechanism. None seem to get the blades even close to the original sharpness.
