Leather Honing Strop 3 Inch by 8 Inch with 2oz. Green White Compound (STROP)

The instructions that come in the package are inspired. The author is patient, unassuming, and wise. The instructions gently led me down the path towards using the suede side of the strap with the green compound for my kitchen cutlery and carry knives. The results were amazing: my decade-old, 6-inch Wusthof chef's knife went from slicing about 5 inches into paper to slicing through all 12 inches of the paper, as if it were factory sharpened. Not just that -- Instead of veering left or right, it cut perfectly straight down through all 12 inches of paper. I am a beginner, with three years of sharpening on a diamond/stone under my belt. A month ago, I gouged my thumb while using a dull bread knife to dice a tough-skinned french bread loaf for croutons. In response, I bought a couple of new knives and started using angle guides religiously to respect the blade angles when sharpening. The results were good -- all my old knives were sharp. But not factory sharp / shaving sharp like the new knives. With this strop, I'm pretty darned close. I followed the instructions to a tee: if the knife is dull, then sharpen it with a coarse or medium sharpening stone. If the knife is already sharp, then hone it on a fine-grade stone. Then use the strop. Unless it's a barber's razor, use the suede side and the green compound. Keep the angle as low as you can, like 10 degrees or lower. Always strop towards the back of the blade, just like a barber in the movies. Only thing to add to the instructions: keep a small stack of printer paper, cut in half, near your knives. Never sharpen or hone a knife without first making five slices through a piece of paper, about 1/4" apart. This takes about 10 seconds for a pairing knife, maybe 20 seconds for a long chef's knife. Sharpen, five slices. Hone, then five more slices. Strop, then five more slices. If you're doing it right, then the knife will cut deeper and deeper into the paper at each stage. If your angle is wrong during sharpening, you'll make the knife even more dull than it was when you began! It takes time to build up the muscle memory required to keep the correct angle constant through each pull across the sharpening surface. A beginner will never get better without objective evidence of effectiveness. Here are links to my tri-hone sharpening system and the angle guides that I find really helpful: Smith's 50008 8-Inch Diamond Tri-Hone Bench Stone https://www.amazon.com/gp/product/B001I6JGL4 Wedgek Angle Guides (Blue, 1) https://www.amazon.com/gp/product/B01N4QMO7U

Good quality thick leather, However it's too stiff upon arrival and it's almost stiff as a cardboard and has no give to it, definitely cannot be rolled up as shown in picture. You need to massage the leather by fold it back and forth to open up the grain and make it softer. Then it's a good strop.

Does what it says

The leather is very nice. It Is free of blemishes and measures the advertised 8 x 3 x 1/8 inch. The 12.99 I paid seems fair. A decent amount of green and white compound were included.

It was as described and delivered on time