Hi all, and thanks for the sharpening info I've been reading on this forum for the last couple of days.
I am currently based in Norway, which is expensive and small, which kind of limits availability in products.
Though this weekend my sister in law and her aunt will be in New York, staying near Central Park.
And I am growing tired of the abrasive-paper-on-a-leather-strop-with-green-compound kit I have been using for 3-4 years.
So I've been doing some reading and narrowed the selections available on Manhattan to a few stores, and a handful of stones.
I'd really like to hear your experienced thoughts on this selection. I've got around $120-130 to spend, and since shipping now isn't an issue, I can actually afford something other than a nameless brand or King combo stone. Mind you, a single King stone bought in a shop here in Norway would set me back around $75+ and I want something good that lasts. I get annoyed with poor quality..
(The links are to make it easier for people to know which stones I an referring to, sorry if it violates any rule, but it seemed unclear)
First off, from the store MTC Kitchen, I've narrowed it down to these.
Fine Stones: Arashiyama 6000 and the Kitayama 8000
Medium Stones: Shapton 1000 or 1500, the Nenohi 1500 or a Suehiro 1000/3000 combo.
Then from Korin, which I know you are all familiar with
Fine Stones: The Kitayama 8000 (link over) or Mizuyama 6000
Medium Stones: Mizuyama 1200 or Togiharu 1000
I am also willing to go for the Togiharu 1000/4000 combo stone or the Mizuyama 1000/6000 combo stone.
What are your guys thought for one medium and one fine stone from these options? (And yes, the inlaws are in the vicinity of both stores, so mixing is an option )
Is the jump from 1000 or 1500 straight to 8000 too much? Will any of these stones dish out quickly?
Hoping for help on this one. Thanks for your time!
-Svein, the till-now-convex Norwegian-
If you are wondering what I will sharpen, it will mostly be kitchen knives. A molybdenum/high carbon german Kobe, and a not so good Chef Santoku and some small Ikea stuff... But I will also use them on other knives I make. I am somewhat handy, but of course not a pro sharpener, though I learn technique fast if I have proper tools!