You're lucky if it's only your pocket that's been emptied.
Any idea when the white binsui will be back in stock? or something similar you can reccomend in the same range?
So even complete noobs could understand where to start.for your beautiful single bevel knives you can start on stone A, then went to stone B or C and finish with Stone D and Nagura A/B/C.
double bevel carbon knives are better sharpened with Stone B and Stone D.
Cause right now there are some questions that bother me:
have no idea what's the difference between WHITE BINSUI and Ikarashi
why some OHIRA stones costs more then all my knives combined. What are they good for?
what's the difference between Takashima and Hakka?
…sorry for offtopic and congratulations to everyone, who was lucky with that sale
Good to know about the ikarashi. I almost got one but went with the black saeki instead.
All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
I love Black Saeki too it is super rare Rock
But Ikarashi have different Feedback it make more uniform finish.
I will make some kind of Progression info in wiki I have it however already But maybe not in category on its own
But why some cost more then other i have covered already in Wiki here http://www.japanesenaturalstones.com...atural-stones/
And Under Rare stones
Best way to have some fun is to buy them all
But then you have too many stones and not enough time to try them. I think I like my binsui a little more than my ikarashi because it cuts faster. Ikarashi feels better though... but on the rough grits I want to finish fast and move onto the next stone.