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Round out a sharp spine while youre at it. Interesting idea!

I'll take one

How confident are you in your deburring? It's possible that you produced a wire edge rather than a true edge bevel. Wire edges will pass common edge tests (paper, shaving), but do not perform well on food and deteriorate quickly.

When I deburr, I stay true to the edge bevel. Your equipment is well-suited for hard Japanese steel. Those two stones are all you will ever need for the Shun paring knife. You should be able to shave and drop through paper on the 1k edge. If you cannot, your edge is not ready for the 6k...

Lol, not surprised. With regards to whether or not you should say something, it's probably not a good idea. Your friend apparently thinks the knife is experiencing normal wear-and-tear. Only way you can make your point is to fix it.

I've owned Munetoshi butcher, gyuto, and nakiri. Three of the best knives I have ever used. They're not pretty, and they run thicker then most Japanese knives I have owned

Maybe this isn't so helpful, but I recall hearing some buzz that the Shapton Glass line has been discontinued

How does one earn the senior member title on KKF?

Mexican street corn! Grill or roast it, shuck it Lime juice, then mayonnaise Chili powder and Mexican crumbly cheese (or cheap parm) Enjoy!

360 Euro

You have high quality knives, so investing in a high-grit stone would not be money wasted. However, if you cannot produce a satisfactory edge on a 400 or 1k stone, you will not be able to use your high grit stones effectively. After enough practice, you will learn that shaving arm hair, like...

In that grit range, I own the Chosera 5k and the Naniwa Snow White 8k. Between the two, I think that the 5k edge is more suitable for a western kitchen. Technique is more important than refinement. Can you shave arm hair off of the edge produced on your 400 grit? If not, my opinion is...

I'm going to catch some hate for this comment... I say spend your money on a whetstone and stick to your Kiwis. Learn how to sharpen while you save a little bit of money for a decent quality knife. Do not underestimate the Kiwi. I worked for many years a high-volume from-scratch...

Thanks to all for some extremely helpful advice. My brother is a hobbiest with limited time and money. Your comments made it clear that a bench grinder is not suitable for him. I recommended a diamond plate instead. That should be a step up from the India hone he purchased.

Perhaps this thread has been misplaced... My brother consulted with me for advice for sharpening his masonry chisels. After a bit of research, I have come to the conclusion that this is a job for power tools. Does anybody have experience using a low-end bench grinder? Does it hold up? How...

The shapton glass stone is great. I always recommend the king 1000 to new sharpeners. The advantage of the king is that it's cheap, and with good technique you will achieve outstanding results. The advantage of the shapton glass is that it dishes slowly, meaning you won't have to buy a...

The green brick is a popular hone. Dig through past threads, and you'll find this rock discussed thoroughly. The green brick is far muddier than any other synthetic I've used. This makes it a suitable choice for maintaining a convex grind. It dishes quickly, but not so much that I've ever...

Kiwi deserves an honorable mention

Two knives, and a stone: 270mm Shigefusa Kasumi yo-gyuto 150mm Shigefusa tanto Ashiya Range Suita