I can provide information to help you decide between the two.
Honing steel and strops serve different purposes in maintaining kitchen knives:
Honing Steel: A honing steel (sometimes called a honing rod or sharpening steel) is a metal rod used to realign the edge of a knife. It doesn't actually sharpen the knife but helps to straighten and maintain the existing edge. Over time, the edge of a knife can get slightly bent or misaligned with regular use, causing the knife to feel dull. A few strokes on a honing steel can help bring back the knife's cutting performance by correcting the edge alignment.
Strop: A strop is a flat piece of leather or another material used for polishing and refining the edge of a knife. Unlike honing steel, stropping does remove a small amount of metal and can be considered a very gentle form of sharpening. It helps to remove any remaining burrs and provides a smooth, polished finish to the edge, resulting in a sharp and refined cutting edge.
Which one to use depends on the state of your knife:
- If your knife is relatively new or hasn't been used heavily, regular honing with a honing steel can help maintain its edge.
- If your knife has become dull over time and honing doesn't restore its sharpness, using a strop can help refine the edge and bring back its cutting performance.
Remember that eventually, all knives will require actual sharpening to remove metal and restore the edge. Honing and stropping are maintenance techniques that can extend the time between sharpenings but won't replace the need for sharpening forever.
Ultimately, it's a matter of personal preference and the condition of your knives. Some people prefer using both honing steel and a strop in combination to maintain their kitchen knives effectively.