Recent content by Bonzo

Itinomonn Stain-Less 240 mm 😍

Takamura R2 incoming - very excited!

This has been a wonderful discussion with plenty of info, thank you guys. Having sorted the thinning part, I'm still on the lookout for a nice stone for my crappy knives. I'm thinking about just going with Norton but I'm a bit confused about their coarse/medium/fine ratings. Or should I play it...

I was looking for something similar recently and settled on Tramontina tri ply clad from amazon(.de). Not arrived yet so can't share my impressions, but I doubt it can be worse than WMF :).

Hmm, I forgot about those Norton stones completely. I might pick one up just for the variety. I'm curious, why would you get the oil out? What do you use then, soap and water? I actually found a local sharpener who's willing to thin the knives for me on a belt grinder so I'll probably go with...

Yes, I actually sharpened my Wusthofs on a 400 grit 3M sandpaper, after getting frustrated with the amount of time I spent on my Naniwa for an edge that lasts maybe a week! I can find regular sandpaper locally, but not sure about the "non-slip". Actually, the reason I was looking for a stone is...

That's actually a pretty good price. The fine tools might be a better value at 50 mm thickness though, hm...

Well, I stand corrected. I could've sworn I saw 320 as the lowest Shapton grit available in EU stores.

Takeda Takamura Makoto Original, I know.

Thank you all for your input. I was considering Shapton lower grits but can't find any in Europe and they're priced almost like the Naniwa Pros anyway. A new train of thought is getting a Naniwa 400 for sharpening and using sandpaper for thinning. In the long run, I'd be looking at King 300...

Hi guys, this is my first thread after registering a few months ago and in short, I'm looking for some cheap rough stones for my softer stainless steel knives. Currently, I have Naniwa Pro 800 and 3000 as well as an SG 6000 HC. I'm a home cook and I don't sharpen that often, I mostly finish my...

Yeah, I'm starting to think this was a very bad idea ;)

Hi all, I've been lurking here for some time now and decided it's time to finally register. I am an amateur home cook and I have a small cheap collection of knives. I'm looking for a first proper gyuto and maybe something else down the path. I'm looking forward to learning more about knives and...