08-28-2014, 02:46 PM
look @ that block 'o cheese!!
08-28-2014, 03:39 PM
I like the cheese but I'm more interested in the camo one beneath it. I've always wanted to sharpen knives while sitting in a duck blind.....
Does it float?
08-29-2014, 02:33 AM
Asteger, do you believe in your words yourself?? . Do you really think i don't have and i never tried out good quality in coarse Jnats ?? Man, .
Originally Posted by Asteger
I have them, i just , as told before, never allow my knives to the that dull to start sharpening from the very coarse stone. To me a Chu Nagura as a big stone is enough to start. Or Tsushima. Or Maksim's Aotos. I have one very cute coarse stone , i know it as Ebitsu, it's like Natsuya, soft and quick. But again: to use when really needed. You say- a perfect finish is boring?? he he. Should i tell you, then every different fine stone leaves different finish on different steels?? Should i tell you that there is a big difference between " to saw" tge food and " to cut" it? Many guys prefer toothy edge, but not me. I don't lije to have any juice from the product you cut- for this you need the sharp knife.
But even if you prefer a toothy edge- an edge after Chu/Aoto is still a balance between toothy and fine.
You know for sure, that using higher grit fine Jnats you reinforce your edge , actually without loosing too much metal. Why to mention only ultimate finish without this extremely important feature?? This is the main reason if using different fine Jnats. And again: every steel needs it's own sharpening source. You never achieve same result on same stones with different steels. This is that so-called " perfect marriage" between the stone and the steel. You know this.
AND: between the Amakusa and Nakayama there are A LOT of great stones!! .
And really- for rough sharpening some coarse synthetic stones ( i prefer Shapton Glas) are just better, more consistent, give clear expectable result. The difference begins from ca 1000 and up grits. Though some guys are happy with 180 as a last stone. Starting with 120 grit. Brrrrrr.
BTW- bought yesterday another Shige Gyuto Western with rare Tamamoku handle. Will be a fancy stuff with same-wood Saya . Couldn't resist... These knives deserve some real care!
08-29-2014, 08:55 AM
Absolutely. Aged cheddar, I'd say.
Originally Posted by panda
Dave, I haven't the foggiest what you're on about
Originally Posted by daveb
08-29-2014, 11:06 AM
Ger, That's not an uncommon reaction to some of my attempts at humor.
08-29-2014, 03:13 PM
It's okay. Toishi jokes are a very esoteric area.
Originally Posted by daveb
08-29-2014, 04:44 PM
daveb is somehow influenced by something completely different.
08-31-2014, 12:48 PM
Just wanted to show my 2 small coticules (and a "nagura" )
Not that popular but I do like the edge I get from them.
They are both from “La Dressante" layer. The spotted one feels a bit smoother in use than the tiger one.
They're rather small, but work for me (only use them as finishers and to touch up). I really enjoy using them.
I still have to visit the quarry Ardennes-Coticule once, they're only a 2 hour drive away...
09-01-2014, 03:48 AM
Originally Posted by riba
I should visit Maurice as well. He is very friendly and helpful
I have all types of his stones as well. The Coticules are good, i think the clear versions are better. The strange point reg these stones is that it cuts and feels more like artificial stone rather then natural . Because of garnets- they are very hard and do not break down. It feels almost like a very fine diamond plate with sone slurry- bizarre feeling. It cuts really quick. The only one finisher i know which can be used as only 1 stone from " zero to hero". It takes sone time, but less then any Suita. On the other hand the edge stays toothy, you never gets that fine feeling as good Jnats, so , IMHO, belgian stones are great to have in the collection, but they do not over-perform Jnats.
The retention, BTW, is like from synthetics, not Jnats. It doesn't reinforce the edge in that way..
But still very nice stones. Important thing: even a small stone is enough to sharpen a good knife, this is a big difference to a Jnat. And my other remark- it's the only stone which works with it's Nagura differently, than without it. Because the slurry you get does not break down ( again because of small garnets)
09-01-2014, 04:27 AM
Yeah, I didn't have the pleasure yet to experience a good jnat for kitchen knives. (I only have a shoubudani (type 100) from Maxim (for razors), which is rather hard and I am still learning to use it. Not sure I can use it for kitchen knives). A good jnat is on my wish list, but unfortunately I don't have a budget for it now
The coticules are indeed surprisingly fast. I use them after a 1K or 3K synthetic stone and they refine the edge pretty fast. And you are right, the edge they give is pretty toothy (sometimes I strop with compounds to further refine that edge). They're great value for money IMO (I paid 40 USD for the spotted stone).