Finishing stone for protein fab

As I've discussed in another thread I'm in the process of replacing my sharpening stones. I recently replaced my old beston 1200 with a chosera 1000 which I like very much.

So now I'm looking to get a higher grit stone to follow the chosera that would still leave a "toothy" edge suited to protein fabrication. Currently I've been just leaving my knives right off the 1000 but find the edge a little too rough and unrefined. I also have the suhiro 5000 but that is too smooth.

So I'm looking for recommendations in that in between area that would be ideal for my protein knives and not break the bank. Any advice would be much appreciated.
Thanks- Jesse

I would suggest the Chosera 2k. Splash&Go. Hard, but with a nice feedback. It's a bit finer than the grit indicates. Leaves a fine toothy edge. Use it as last stone with soft carbons, harder ones get a few strokes on 5k-8k.

Seems a little close to chosera 1000 also a bit expensive...

The Chosera 3k will yield a very crisp grabby edge but it's a hard(ish) stone so go slow and precise and you'll get good results.

If you're willing to go outside of the Chosera line I'd recommend an aoto, either natural or synthetic.

The 3000 is tempting but still a little pricy for me right now

The Shapton Pro 2k used to have some fans a while back, but not sure if it's still viable with all the other options available these days.

linecooklife said:

The 3000 is tempting but still a little pricy for me right now

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Dave didn't (or couldn't) mention it, but the JKS 3000 might be what you are looking for:

http://www.japaneseknifesharpeningstore.com/JKS-3000x-3k-sharpening-stone-p/jks3k.htm

You can also try stropping your 1k edge on newspaper or denim to refine it.

I really liked a stropped jns 800 for meat fab. I like those edges very aggressive.

I'm with Dardeau on this. My favorite stone for meat fab has been the JNS 1K followed by stropping on naked felt. Aggressive for meat.

Maybe make yourself a strop set up with felt or just use newspaper. Might be enough to satisfy you.

I like 5k then stropped with diamond.

Stropping sounds like a good idea. As it so happens I have a rarely used strop set up that includes hard felt and several combinations of loaded leather and balsa with both chromium oxide and boron oxide.
I currently use these only on occasion after either my 5000 or 10000 usually chromium on leather but I find in general these edges don't last long in the pro kitchen.
I don't have much experience using them after the 1000, any recommendations on which strops to use after the chosera?
If it helps the protein knives in question are; Gustav emerl ern carbon bullnose, 300 mm carbon suji (maker I've forgotten), tojiro dp honesuki, and possibly konosuke hd 270 suji.
As always any advice appreciated
- Jesse

Chromium leaves a smoother edge. Not great for meat fab. Especially not a 10 k edge. That's for yanagi sharpening. I would try 1 micron polycrystalline diamond. Leaves a sharp yet toothy edge. Even after the 5k it still works great on meats of all types.

nothing higher than 2k.

Strop on balsa coated with some diamond spray, diamond leaves toothy, chromium for razor only :- ) I buy it from http://www.advancedabrasives.com, insanely good prices

gic said:

Strop on balsa coated with some diamond spray, diamond leaves toothy, chromium for razor only :- ) I buy it from http://www.advancedabrasives.com, insanely good prices

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That's the company that Ken Schwantz of CKTG buys his compounds from, Hand American as well. They seem to like it enough.

You guys will surely explain to me how it makes sense to polish and than have stuff to get coarse finish.

I liked the 800 stropped on (usually) legal pad paper because it gave me all the toothy aggressiveness of a (about) 1k stone with a little bit of polish to make sure there was no wire edge and to tame it a bit without jumping all the way to a 3k+ stone

gic said:

Strop on balsa coated with some diamond spray, diamond leaves toothy, chromium for razor only :- ) I buy it from http://www.advancedabrasives.com, insanely good prices

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How do you go about ordering from them?

PushCut said:

How do you go about ordering from them?

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If you send an email to them (or call) don't mention that you want the products for sharpening or honing purposes. The retailer has a lock up on selling to this market and you'll just be referred to them.

forget about compounds, that stuff is silly and completely useless. stones are all you need. stropping on bare material is good though. i've even used cardboard in a rush.

forget about compounds, that stuff is silly and completely useless.

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i dont agree with this. 2µ diamond spray is the ****.

Where do you get compounds for stropping, Dave? Any particular suggestions? I made myself a few strops and want to get some compounds for them, but I'm not 100% sure which ones are best for what.

ecchef said:

The Shapton Pro 2k used to have some fans a while back, but not sure if it's still viable with all the other options available these days.

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I picked up a Shapton Pro 2K at Cherry Imports here for 58.65. Got it because my friend who works there told me the sushi chefs like the shaptons as touchup stones. I find it is good if your knives are already fairly sharp the 2K will dial in the edge with little effort. It turned me on to the ease of Splash & Goes.