Currently using a Naniwa 1k and 3k for sharpening my knives - do I need a higher grit polishing stone? Do those really make a big difference aside from party tricks like parallel slicing tomatoes/grapes?
Currently using a Naniwa 1k and 3k for sharpening my knives - do I need a higher grit polishing stone? Do those really make a big difference aside from party tricks like parallel slicing tomatoes/grapes?
What do you the finer stones for?its nice to have a high grit stone imo. its another tool in the arsenal. sooner or later you gonna need it.
the finer the stone gets the sharper the edge gets, well potentially. its up to you and the steel you have. for carbon 12-15k no problem.
i like the shapton pro 12k. the 8k glass gray hc is nice. and so is the 6k.
8k shapton pro is probably my best allround high grit stone.
superstone 12k is a very good polisher.
i heard good things about the 16k glass.
i also have the imanishi 10k and cerax 8k but i dont actually sharpen on them. only for blade sides/kasumi, since the other stones are vastly superior for sharpening.
I think he missed the word "use", and meant what sorts of knives do you use the finer stones among those you mentioned for.what do you mean?
Yes, what do you use the finer stones for?what do you mean?
Which 15k stone did you use? One doesn't hear of those too often....for carbon 12-15k no problem.
Which 15k stone did you use? One doesn't hear of those too often.
Probably you meant Spyderco UF? Curious if it loads up or leaves busy scratches at certain light angle.the shapton 12k used to be labelled the 15k in japan before, it might still be i dont know.
other than that the shapton UF is extremely fine, at least 15k, true mirror polish. unlike all my other stones.
Probably you meant Spyderco UF? Curious if it loads up or leaves busy scratches at certain light angle.
You do. Finer edge stays sharper longer.
Have you seen any tests? I’ve only seen Outdoors55 test on EDC knife and with cardboard.
I did not see any scientific test with controlled environments or one specialized on kitchen knifes.
I’ve seen several test on youtube on this topic, including the video you’ve posted. However they should translate well to kitchen knives and food prep.
This are also my personal observations and somewhat a general knowledge. All of this does not make it true per se, but its a good basis.
So I am going to respectfully disagree with you on that, coming just from an engineering point of view. When you have a “ toothy” edge you have a more structured edge, meaning the highs and lows of your grind add a structural rigidity to your edge it will last longer but may not get quite as sharp. When you go to a higher grit and start removing that structure you lose edge retention, for me that is just straight up engineering and geometry.You do. Finer edge stays sharper longer.
The 4k edge a Naniwa 3k delivers is already a very fine one.You do. Finer edge stays sharper longer.
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