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  1. Replies
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    For kitchen work with double-bevelled blades a...

    For kitchen work with double-bevelled blades a fine 3k like the Chosera should do very well. A Snow-white 8k will improve that edge a bit, a lot of other fine stones will above all polish without...
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    Traditionally it is being used for cleaning the...

    Traditionally it is being used for cleaning the stone under streaming water and remove steel debris from previous sharpenings. Some use it for creating a bit of mud. I never experienced any...
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    I see, my fault I guess. I wouldn't skip the 3k....

    I see, my fault I guess. I wouldn't skip the 3k. It's a great final stone, and if the OP gets a 8k as I suggested, the 3k is still very useful to shorten the time on the 8k, especially if you want to...
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    The Chosera grits are finer than the JIS. The...

    The Chosera grits are finer than the JIS. The Chosera 3k corresponds more or less to a JIS4k. The jump from 3k to 8k is great, no need to put a 5k in between, unless you're looking for a very...
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    No own experience yet with the new Chosera line. ...

    No own experience yet with the new Chosera line.
    I use the Snow-White as well for stainless, but that's basically deburring.
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    Congratulations so far! A 3k Chosera would be a...

    Congratulations so far! A 3k Chosera would be a great choice for further refinement, but especially to get rid of the VG-10 which should get abraded. After that you should really be fine. Perhaps...
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    See if you can end with the 500, perhaps with a...

    See if you can end with the 500, perhaps with a few strokes on split leather, denim, linen, cardboard or whatever you have.
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    Before starting a large thinning operation verify...

    Before starting a large thinning operation verify for steering. If it steers you should correct that, see post nr. 109
    ...
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    Silicon carbide AND a lot of pressure.

    Silicon carbide AND a lot of pressure.
  10. The KAI Wasabis I've seen were the worst...

    The KAI Wasabis I've seen were the worst stainless I've ever encountered. Soft stuff with big carbides breaking out. Horrible.
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    I've used them for profile and geometry...

    I've used them for profile and geometry correction and fingerguard removal with vintage carbons. If you keep them really wet -- with water -- you shouldn't get deep scratches. Anyway, for normal...
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    The Saint-Gobain Groupe is rather a big player in...

    The Saint-Gobain Groupe is rather a big player in glass and ceramics.
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    Never seen with JCK.

    Never seen with JCK.
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    Have you seen this Fujiwara in the B/S/T-section?...

    Have you seen this Fujiwara in the B/S/T-section?

    http://www.kitchenknifeforums.com/showthread.php/19694-FS-fujiwara-270-gyuto-w-custom-handle-(AU)?p=317360#post317360
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    Would the term carborundum perhaps be more...

    Would the term carborundum perhaps be more familiar?
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    ... and don't know how to sharpen it.

    ... and don't know how to sharpen it.
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    Have you sharpened it yet?

    Have you sharpened it yet?
  18. Replies
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    Again, French pre-WW1 full-tang?? Rather...

    Again, French pre-WW1 full-tang?? Rather unlikely. Expect rat-tail tangs instead.
    I guess these blanks are from the fifties.
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    Or this more radical approach by Geo87 ...

    Or this more radical approach by Geo87

    http://www.kitchenknifeforums.com/showthread.php/19546-FS-sabatier-nongent-250mm-chef-150mm-petty
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    It's a bit of work to have the fingerguard flush...

    It's a bit of work to have the fingerguard flush with the relief bevel, but once done it won't disturb you for a very long time.

    http://s19.postimg.org/rh1k3gtcv/Sheffield.jpg
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    About cutting with a gyuto or a French chef's,...

    About cutting with a gyuto or a French chef's, instead of rock-chopping

    http://www.cookfoodgood.com/?p=405
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    Nothing wrong with a petty, just don't pay too...

    Nothing wrong with a petty, just don't pay too much. They won't last forever. If you're in for a light weight consider the NOS Nogent by Thiers-Issard:

    http://www.cookfoodgood.com/?p=409
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    Abandon rock-chopping and learn sharpening on a...

    Abandon rock-chopping and learn sharpening on a basic carbon blade, like a Fujiwara FKH, Misono Swedish or a Thiers-Issard.
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    I would restrain costs on a petty. They will get...

    I would restrain costs on a petty. They will get some abuse, have a small contact area with the board, will be sharpened a lot.
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    Sorry guys, just overlooked that crucial aspect.

    Sorry guys, just overlooked that crucial aspect.
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