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 carbons on the 3k and rest on the 800. I also have a Naniwa 1k Super which I don't really use at all. For maintenance, I use strops with green and grey compounds, respectively. I'm having trouble raising the burr on my Global and Wusthofs with the 800 and honestly, it's really frustrating especially since they're smaller petty/paring knives and I find it harder to hold a steady angle as opposed to my larger knives. I think - actually, I'm sure, they also need thinning.
I was thinking of getting a coarser stone for the SS knives as well as for thinning my better knives once the time comes. I really like my Naniwas and my first thought was to get a Naniwa Pro 400, but I'm not sure if it will be usable for thinning and I'd like to avoid spending 50€ on a stone only to be used on crappy steel (also, my wife uses them too, I think you get the idea..).
Recently I discovered Naniwa Traditional and Lobster stones with 220 grit on fine-tools.com and they seem like a good deal (around 25€ before shipping each). I was thinking about the 220 grit ones as I'm only looking to get a decent edge on the Wusthofs as quickly as possible and maybe take them to 800 if needed. I couldn't find much information about them so I was wondering if anyone here used them?
Another one I'm considering is the King 300 but I'm confused about the writing on the fine-tools.com listing "Use this stone for carbon steel blades only. Alloyed steel will clog up the sharpening surface."...
TLDR;
I need a (cheap) coarse stone both for thinning and softer steel knives - is Naniwa Traditional/Lobster any good?
Thanks.
I was thinking of getting a coarser stone for the SS knives as well as for thinning my better knives once the time comes. I really like my Naniwas and my first thought was to get a Naniwa Pro 400, but I'm not sure if it will be usable for thinning and I'd like to avoid spending 50€ on a stone only to be used on crappy steel (also, my wife uses them too, I think you get the idea..).
Recently I discovered Naniwa Traditional and Lobster stones with 220 grit on fine-tools.com and they seem like a good deal (around 25€ before shipping each). I was thinking about the 220 grit ones as I'm only looking to get a decent edge on the Wusthofs as quickly as possible and maybe take them to 800 if needed. I couldn't find much information about them so I was wondering if anyone here used them?
Another one I'm considering is the King 300 but I'm confused about the writing on the fine-tools.com listing "Use this stone for carbon steel blades only. Alloyed steel will clog up the sharpening surface."...
TLDR;
I need a (cheap) coarse stone both for thinning and softer steel knives - is Naniwa Traditional/Lobster any good?
Thanks.
Last edited: