Recent content by Jpox

Maxim has another gathering in august

Hi Matus I sharpend a soft ss global and I did notice that the king wasent as fast cutting in the stainless steel as the next in line (the chosera 600) but the qualities the king exhibits still makes it preferable as a coarse metal-eating-machine!

I thinned a kato with a beston 500,gave it a nice big burr on both sides and went straight to an Ohira (6-8k) for removing/straightening the burr - that has been the most toothy experience for me, the knife actually felt serrated and the bevel looked smooth due the Ohira (the Ohira being to fine...

Good find Asteger. I'm on the curiositywagon! A book with pictures of stones and knives, what could be better:)? Do I have a sword to polish? No! Can I sharpen my knives and Japanese tools satisfying my needs? Yes! Do I need a book to tell me how to do it after sharpening for 5 years? No...

Matus - I have only used the king on carbon so far. I have a yoshikane with stainless cladding and sld core that is pretty much fully stainless but I haven't used it on the king yet though. So far I would agree with Fred and I would add that if the king clogs or dishes I am pretty sure it will...

My vote would be for the king deluxe 300. Has the same sandy/gritty feel as the beston 500 but works without dishing. I have the shapton pro 320, sigma power 240, ezeelap dm 250 in the same range and the king is superior. I follow with an even harder chosera 600 and they are a great hard team:)...

I bought a set of 4 very small ezeelap dm plates (2 x 3/4 inch) from German Dieter Schmidt. The finest being at 1200, it leaves a very smooth and silky surface on the finer stones (both synthetics and naturals). I really like using the finest dm for smoothing everything out from the bigger...

At first glance I couldn't see the chip,looking careful revealed the ding. I would agree that a good sharpening will easily take this out and give you a stronger edge. I fixed a friends Kato that had chips in the 1-2mm range...talk about toothy edge:/ Enjoy your new knife and sorry about...

I have 3..one of them is actually from the 320:) Shoot me a pm;)

I opted for the ezeelap 250 instead of the 140. The 140 is a good 20€ more expensive and leaves deeper scratches in the stone being flattened which I don't like. Rather save a little money and use a little longer on the diamond. Since the 250 is a bit finer, it's quite easy removing the...

I can't really help on the synthetics as I don't go over 2k with them. Over that I go with a botan or soft ohira for finishing. I always use bare leather for my kitchenknives,Japanese tools and straight razors (both Japanese and western). The leather gives a great smooth bite... It really feels...

No no no! It looks like a handicapped knife:(

For me it's a choice between a soft JNS red aoto or Ohira (uchigomori layer so a bit muddy and soft much like a hakka). Last thing I do is stropping on bare leather. For touch-ups I use the bare leather and if needed a bit more the aoto. The aoto makes the edge bite again - specially on a thin...

Who needs women with sexy knives like that around??? I also give thanks to good pictures and nice writeup:)

Hi matus. I'm glad you agree with my findings. I was a bit afraid that I would step on somebody's toes by my post - seeing that I am still pretty new around here. By experience I also know how much a knife/stone can vary in performance given the users handling - so now I always first suspect...