I see the Bester and Suehiro recommended much more than the Gesshin
I see the Bester and Suehiro recommended much more than the Gesshin
That's because the Bester 1200 and Suehiro Rika 5k are excellent entry level stones, at less than half the price of the Gesshin 2000/4000 ($100 vs $230). Most people looking for entry level stones balk somewhat at the Gesshin prices.
I've used three of the four and the Gesshins are well worth the price.
Rick
so Rick, basically, in your opinion, Gesshins 2000+4000 have better performance?? do you mind give us more detail information compare those stones' performance??
I'll speak to the Gesshin 2000 vs the Bester 1200, as I don't have a Gesshin 4000.
In my experience, the two stones cut about as quickly, but the Gesshin doesn't dish as quickly. The edge off the Gesshin is quite suitable for general kitchen use without any further polish, while the edge from the Bester begs for a higher grit or some stropping. If you were to buy only one stone, the Gesshin 2000 would do quite nicely.
Rick
Michael, thanks for feedback! that is so typical, we all know we want a stone good for all kinds of steel(carbon, semi- stainless, stainless & powdered steel) good feedback, fast cutting but not too hard for kitchen knives, resists dishing well, good finish with nice toothy! I just needs people's opinion who have experience used all those stones!!:spin chair:Since this a reassurance thread, I feel I should add that what stones are best or are "best performing" really depends on a number of factors - your knives, the kind of edge you are looking for, the level of polish, speed that the stone cuts, the feel/feedback of the stone, how much a stone dishes, and the edge and finish the stone......
I figured I'd just post this thread instead of retyping my thoughts about the Gesshin 2000.
http://www.kitchenknifeforums.com/showthread.php/8813-Gesshin-2k/page2?highlight=gesshin+2000
if you already have a rika 5k, would it be worth it to get a gesshin 6k? i am liking the rika just fine but would consider a higher grit if it helps edge retention. i normally just strop on a piece of cardboard (with stainless steel polishing spray that can be found at walgreens for convenience) due to time saving which matters quite a bit in pro kitchen use.
i say get the 8k for polish =D
5k and 6k are too close to each other.
Absolutely. :thumbsup: This is one of the reasons why I still have and occasionally use a that awful Kitayama 8k, among others.Sometimes I use the Rika 5k followed by the Gesshin 5k. It's not always about grit ratings.
Absolutely. :thumbsup: This is one of the reasons why I still have and occasionally use a that awful Kitayama 8k, among others.
I'll speak to the Gesshin 2000 vs the Bester 1200.... the Gesshin doesn't dish as quickly.
Rick I'm surprised you mentioned the Gesshin not dishing as quickly as the Bester.
I've had the same Bester 1200 for over 3 years now, sharpened what seems like thousands of knives (including high wear resistant steels like S90V, ZDP189, M390, M4, etc), and this thing has so much life left in it -- just went to measure, it is just a hair under 2 cm thick.
Mine has been perma-soaked for all this time, and I continuously use DMT XXC to get it creamy before use.
I'm sure the Gesshin are really great stones, and maybe I'd even prefer them over my staples...but just to relieve the OP, the Bester 1200 is a great stone that many people love.
These are my current kitchen knife workhorses. They are very nice stones in every regard although splash n gos are generally somewhat slower than soakers. They don't dish quickly, and are effective on pretty much any steel from simple carbon to the high wear resistance steels. The 5k gives a surprisingly bright polish and Jon has mentioned it is particularly suited to burr reduction.How about a combo of the Gesshin 1000 and 5000 Splash and Go's?
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