so i use a 1000 mino sharp and a 6000 king for my normal stones.
i was looking for a finishing stone to add to it and i have been wanting to try a natural stone because i like the finish that they leave.
the couple im looking into are Takashima Awasedo, Ohira Tomae, and i have spoke with maxim which he has Ozuku nr 35 or 36 he recommended but are out of my price range. He said he will be getting some Yaginoshimas in next week and that they are a bit harder but will be ok for kitchen knives.
have any of you used these stones and have any preference or do you recommend anything else? Want to stay under 200$.
i was looking for a finishing stone to add to it and i have been wanting to try a natural stone because i like the finish that they leave.
the couple im looking into are Takashima Awasedo, Ohira Tomae, and i have spoke with maxim which he has Ozuku nr 35 or 36 he recommended but are out of my price range. He said he will be getting some Yaginoshimas in next week and that they are a bit harder but will be ok for kitchen knives.
have any of you used these stones and have any preference or do you recommend anything else? Want to stay under 200$.