Can you have too much? Does it depend on the stone? Personally, I like the feel of sharpening with heavy slurry, but not sure it's always the right approach.
Sure, but with some stones I have a problem when cleaning before the last strokes and deburring. E.g. the Chosera 2k is rather aggressive when clean. I raise some fresh mud using a small Coticule as a Nagura.I like some slurry (although I usually don’t do anything to raise it) so long as I’m not doing the final edge leading strokes for sharpness. Then I want a clean stone.
Sure, but with some stones I have a problem when cleaning before the last strokes and deburring. E.g. the Chosera 2k is rather aggressive when clean. I raise some fresh mud using a small Coticule as a Nagura.
Earlier I also tried 2k with low mud, but now I prefer clean - no mud Chosera 3kSure, but with some stones I have a problem when cleaning before the last strokes and deburring. E.g. the Chosera 2k is rather aggressive when clean. I raise some fresh mud using a small Coticule as a Nagura.
It can work very well to thicken sauces. Especially in a wok
Curry is a serious business.
Ok, to the thread then.....I generally wash away slurry unless I'm polishing. I prefer to use a clean stone and rinse ofter
Sure. I do have the same choice. Just have fun trying to get a full deburring at the lowest stone.Earlier I also tried 2k with low mud, but now I prefer clean - no mud Chosera 3k
This was my experience with the Chosera 3000, a very well regarded stone. Very much different behavior with/without slurry, at least for me.Sure, but with some stones I have a problem when cleaning before the last strokes and deburring. E.g. the Chosera 2k is rather aggressive when clean. I raise some fresh mud using a small Coticule as a Nagura.
2 fast 2 cuRRiousFast and curryous?
Would you use roux to make teriyaki sauce!!??I'm more of a roux kind of person. I can see the use cases for a slurry though.
Would you use roux to make teriyaki sauce!!??
This is why you're my favorite poster - particularly since I've now saved this page to my favorites: http://zknives.com/knives/kitchen/misc/jpnktknvterms.shtmlimo there are 3-4 types of slurry.
synth steel slurry.
synth stone slurry
nat mixed slurry. or maybe nat stone slurry and nat steel slurry.
in my experience with synths, that steel slurry seems to create contrast between jigane and hagane for example with the shapton pro 1k and 2k. if you flush the steel away no contrast. these stones also release minimum abrasive.
with the naniwa pros (i have the 800 and 2k currently) that steel slurry is mixed with stone slurry and they also create (good) contrast. the naniwas release quite a bit abrasive. the 1k is actually very messy to deal with.
i dont feel the naniwas are faster than the shaptons though even when filled with slurry. quite the opposite actually. but they still work fast though.
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with my cotis the slurry seems to accelerate the sharpening, but you go from turtle to slightly younger turtle in pace...
with my only jnat, (an uchigumori) its super duper slow no matter slurry or not. and it creates steel slurry in a few seconds and that creates good contrast in less than 1 minute. so dont know if there is any wisdom to be gathered from that stone. it creates contrast no matter what, and does it fast, and i see steel slurry on the stone fast no matter what. does not seem to be releasing a lot of stone though. almost nothing at all. ymmv.
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