• Thin, clean tomato slices on a walnut board beside the Rollkeen leather strop and its green polishing compound
  • Before: a dragging edge dents a tomato. After a few passes on the strop: the blade slices through clean
  • A chef's knife lying flat on the leather strop, drawn back by the handle with a light touch
  • Diagram: after sharpening a fine burr curls over the edge; after the strop the burr is cleared and the edge polished
  • The strop next to a chef's knife on dark slate, labelled 17 cm leather face and rigid backing
  • The 100% Sharpness Guarantee: 30-day refund, any reason. You keep the strop.
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Rollkeen Leather Strop

Remove the Burr.
Finish the Edge Right.

There's a burr on your edge right after sharpening. This is what takes it off.

  • Tomatoes slice. Onions cut clean.
  • Refresh a dragging edge without resharpening.
  • Clears the burr sharpening leaves behind.
  • Compound polishes the edge after sharpening.
$35.00 USD
$35.00 USD
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30-day refund, any reason.

Want two? The 2 Pack pairs a strop with each sharpener — $115 for both sets.

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The finishing step

The Step Most Home Cooks Have Never Taken

Every sharpening leaves a fine burr on the blade — a small curl of metal the sharpener doesn't clear. The strop removes it. Loaded with green polishing compound, a few passes per side on 17 cm of rigid-backed leather clears the burr and polishes the edge.

Use the strop after each session with the sharpener. Between sessions, a few passes when the knife starts to drag can refresh the edge without sending it back through the sharpener. It won't fix a dull knife — that still needs the sharpener. But once you've sharpened, this is the step that finishes the job.

  1. Load the LeatherRub the green compound block across the leather until it has a light, even coat. You don't need much — a thin layer is enough.
  2. Draw the BladeLay the blade on the strop at the angle you sharpened, edge trailing, light pressure. A few passes a side.
  3. Use It Between Sharpenings TooWhen your knife starts to drag — not dull, just less crisp than it was — a few passes on the strop can refresh the edge without touching the sharpener.
Sharpening leaves a thin foil of metal past the edge, the burr; a loaded strop removes it
In one edge test, a knife needed 119 grams of force to cut before stropping and 79 grams after
The routine: 400 grit, 3000 grit, leather strop, tomato test

3 diagrams · swipe →

Before you order

Common questions.

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Does this replace the Rollkeen sharpener?

No. The strop is the finishing step after the sharpener, and a quick refresh between sessions. It won't fix a genuinely dull knife — that still needs the sharpener first.

How often should I use it?

Once at the end of each sharpening session. And whenever your knife starts to drag on a tomato skin or pull through an onion instead of slicing — a few passes on the strop can refresh the edge before you need to sharpen again.

Does it work on all my knives?

Any straight-edged kitchen knife. It doesn't work on serrated blades — the teeth can't be stropped on a flat surface.

How does the refund work?

30-day refund, any reason. You keep the strop.