Originally Posted by Vladimir
:slaphead: Oops. I i just realized that I forgot to add a photo of the label. Just to be clear. The photos that say BLUE LABEL AOTO are those of a Tanaka labeled Aoto (ie. labeled just like the first one you have listed). I will add a another photo of the label tonight. Thanks for letting me know.
PS: I am very happy to hear that you like yours so well, mine ended up being a very expensive paperweight.
Can Aoto by Tanaka is really different in quality
My result on this stone is similar to that now
Best Red Aoto Finish
I wonder why it is so expensive, if the stone is bad?
Tell me where you bought yours?
I would be glad to give this information to you as well as how much I paid in USD. Just read my disclaimer #1 and agree not to post that information back to this thread. I hope you understand...
Nicely done Chris, great read :D
-A great well organized, documented, and information-rich review. I know how much time goes into putting something like this together, thanks for taking the time to do it and share!
Thanks for that review of natural stones.I've used synthetic whetstones for kitchen knives forever.Used Med & Fine Arkansas for my Ice Chisels.
As mentioned on this thread,most cooks could give a hoot about finishes on a blade main thing it is sharp & cuts well.But being a knife nerd & sharpening junky I just ordered a couple JNATS from Maxim.I let him choose since I have no knowledge in this area:biggrin:.wanted for knives & wood chisels.