Dude whetstone 8000 12000 16000

[camilorosso]

Hello, i see an read mnay post an videos

AFTER THIS I AM CONFUSED, BECAUSE SOME SAY THAT THE HIGH STONES (8K 12K 16K) ARE ONLY FOR POLISHING, AND THAT VERY LITTLE IS NOTICED IN THE SHARPENING. HOW TRUE IS THIS.

THE DISCUSSION IS LEAVING ASIDE, HOW MUCH EDGE I NEED FOR MY KITCHEN, THIS WOULD NOT BE THE SUBJECT.

THE TRUTH I WANT TO TRY HIGH STONES, BUT TO KNOW HOW FAR I CAN GET, WITH THESE STONES.

 

[Rangen]

You will definitely notice the difference between a 4K edge and a 16K edge, assuming proper sharpening technique. Try cutting paper with both, and you'll see and feel a difference.

Such an edge won't keep its qualities for long in normal kitchen cutting, but that's not what you asked.

 

[JPO]

Some of these high grit stones are not just polishing stones. They can remove material quite fast. The shapton gs 4k is actually as fast as a Naniwa pro 1k.
Even the purple shapton 30k removes quite allot of material. It does more then just polish.
This will be stone dependent to. My Naniwa super stone cuts slow but polishes well. My Naniwa Snow White cuts really fast for an 8k stone but does not polish as well as the SS.

Higher grit stone can be fast, but will not excel without the coarser grit. It is not just about the amount of steel being removed.

 

[M1k3]

High grit stones are perfectly usable. Necessary? Not at all. For me, I find about 4-6k about the upper range for general use cases in the kitchen.

 

[Ruso]

No need to yell.
High grit stones make the edge more refined and technically sharper. Its not necessary an optimal for each use but there you go. Polishing is a separate beast, some stones are good for that another not so much. Polishing stones will also vary depending on a results you invision.