How do these compare?
Argh too bad I was looking for a 6K what's your preferred stone for that?
No one's used both?
Neither the Shapton Pro nor the GlassStone have a 6k stone. The Pro jumps from 2k to 5k, and the GS from 2k to 4k, and then to 8k.
The Gesshin 6k Splash & Go is a good 6k stone, but it's out of stock at the moment: http://www.japaneseknifeimports.com/gesshin/gesshin-toishi/gesshin-6000-splash-and-go-stone.html
For Shapton glass stones do you need their special glass lapping plate or can you use something else as a fixer?
Has anyone used the 30000 grit and know of it's qualities? Whether it is worth the money or superfluous in comparison to a strop with .25 micron paste or etc.?
Has anyone used the 30000 grit and know of it's qualities? Whether it is worth the money or superfluous in comparison to a strop with .25 micron paste or etc.?
Oh cool thanks. Regarding the microsaw effect what grit would you stop at? I imagine the microsaw effect would be great for a chefs knife. However i wonder if a slicer or yanagiba and the like would be better with a smooth edge.
You know I was thinking only of a gyuto / chef's knife. I will defer to others on the level of polish or refinement best suited for sashimi and the like, as I have no experience in that
FWIW, I do have a Shaptop 6K GS (not used much though)Neither the Shapton Pro nor the GlassStone have a 6k stone. The Pro jumps from 2k to 5k, and the GS from 2k to 4k, and then to 8k.
In my experience, while the Superstone 5000 does indeed leave a nice polished finish, the resulting edge lacks bite for all purpose knives.Naniwa SS 5K is pretty popular polish stone and doesn't break the bank. 10K though is a bit too fine for most kitchen edges, I think.
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