If i was today starting again it would be with a 400 or 800 and a 2000.
I had no idea that a member of the Taliban was a member of this forum.
I found this article and picture in the October Blade Magazine.[ATTACH]
All about sharpening stones
Sharpening Stones - All You Need To Know
Sharpening stones are the key to creating a truly sharp edge on your chefs...
Have you cut anything with it?
This is my Coor's Ceramic stone, does your stone look similar to it?
You might find that going with a 2000 grit stone it will be all that is needed, and a lot quicker then using a 1000 grit stone.
Looking at Ohira Stones i found this site about the Ohira Mines.
CorrosionX just add a small drop to your water.
I have been using my 2000 grit when just wishing to do a quick touch up.
What your doing with practice of your sharping, is learning how to control holding the proper angle at the contact point of stone, so i recommend...
So what do you conclude?
In the short time i have been working with the Japanese water stones, i feel skipping the 1000 grit and making the 2000 grit the best stone to use...
Really new to sharping Chef and cooking type knives, but after getting into Japanese water stones and Japanese type sharping, i have found there...
Need to know what type of knife it's grind and what type of steel is used in the knife.
The first one you posted in the thread.
Looks like some type of building brick.
I bought the Big Green Brick and it works very well for me.
Being new to the using of Japanese water stones, i have found by buying from Amazon i have over a Month to return a stone i buy with no questions...
Thank you for the reply, that sounds what i would expect.
Separate names with a comma.