Takashima Awasedo Videos
Here are a couple of videos we shot yesterday with our Takashima Awasedo:
On carbon steel:
Let me know if you have any questions.
Originally Posted by JBroida
Enjoy using this natural stone, esp. with carbon knives. It is the most used stone at home.
Unlike my father-in-law's old natural stones which he used to sharpen tools, the Awasedo achieves good results quickly with my kitchen knives :knight:
I'm absolutely loving this stone.
Leaves a cool misty finish, a toothy edge and it produces a pleasant scent while sharpening.
In short, I'm looking for excuses to break out this stone.
:viking:I've had some people ask for a closeup shot of what the finishes look like, so here's an example on blue #1... this was a quick sharpening, so please excuse the lack of dark color at the top of the bevel
I am interested in this stone as final finish for my kitchen knives, but I am wondering if I can go from the Chosera 3k straight to the Takashima Awasedo or is that to much of a leap?
It should be just fine... you will need to spend a little more time on the takashima than you would if you did a smaller jump, but no reason why it wouldnt work. What kind of knives are you sharpening?
Thanks for the quick reply. I also have the Chosera 5k, but I am not very happy with this stone, therefore my question. I will be sharpening Blue, White and C105, so only carbon steel. My stainless knives only get a 3k finish + chromium oxide.
just curious what you dont like about the chocera 5k (FWIW, I love the 3k too)
Anyways, the takashima should work just fine on those steels coming from the 3k... a little extra time, but not too much. The stones cut pretty fast all considering.
Yes, the 3k is a great stone with very nice feedback and that's the problem with the 5k. I get no feedback at all from it. Works very well, but it's just no fun, if you know what I mean.
any chance you live in LA? I've got a stone i want you to try ;) (sadly out of stock at the moment, but hopefully coming soon)