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Thread: coarse stone options?

  1. #11
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by panda View Post
    maybe i just have to suck it up and soak for the coarse. anyone try both chosera and gesshin 400?
    I've got both what would you like to know?
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  2. #12
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    Which one is faster cutting? Dishing rate? Feel? Slurry formation?

  3. #13
    My current favorite for normal work (not fixing a badly ground knife) is a King Deluxe 300 from toolsfromjapan.com. I've not found a US source for them.

    Very hard, cuts very fast, no slurry, nothing but gray metal swarf. Takes abuse to dish it. Splash and go, doesn't use much water.

    Might not be a good choice for very hard Japanese knives unless used with a very light hand, but for anything else it's great. The only thing I've tried where it didn't work well was repairing a set of cheapo Japanese style Santoku knives made of very very hard stainless. Dished it trying to grind a decent bevel on them to remove the 45 degree rough "edge" they came with, ended up wearing out a cheap diamond hone to get the job done.

    I also have a Naniwa 220 superstone, and while it cuts OK, it's messy and dishes faster than I like for knives.

    Peter

  4. #14
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    If you want a splash and go stone for thinning, I recommend the Shapton Pro 320. It's a fast cutter and, for a coarse stone, has good feel. I go to a 1k Shapton Pro to get the 320 scratches out.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  5. #15
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by panda View Post
    Which one is faster cutting? Dishing rate? Feel? Slurry formation?
    The gesshin cuts faster dishes more quickly, though not too quick, forms more slurry and feels better. I really like them both but I'm really digging the chocera simply because it cuts quickly is harder( doesn't dish quickly at all ) and I'm using it before the chocera 1k and 5k stones and they seem to retain a similarity in feel and cutting rate for their respective grit range. They just work very well together. I really like the gesshin though as well and they're both great performing stones.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  6. #16
    There was a thread on this not too long ago and the chosera & gesshin seemed to come out even. I don't own either. However, if you want to have less fuss about soaking, sounds from the above like it'd be the chosera, and the Gesshin also costs more. A chosera 400 should cost only about $40 with the current exchange if you bought it in Japan, if that helps as a guide.

  7. #17
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    Thanks guys, looks like I'll go with chosera 400, onto jns 1k then jks 3k

  8. #18
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    recently got the naniwa 150. great stone, better than I thought it would be. fast cutter and doesn't dish at all. ALso got the ******** 400 and that thing kinda sucks.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

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