Helmore
Well-Known Member
No love for the 4k stones? Those poor 4k stones, all neglected.Still, 5-6k for carbon knives is not uncommon around here and 2-3k for stainless. That's pretty much on par with the Japanese philosophy.
No love for the 4k stones? Those poor 4k stones, all neglected.Still, 5-6k for carbon knives is not uncommon around here and 2-3k for stainless. That's pretty much on par with the Japanese philosophy.
I take Talamura R2 to 4000, Shapton glass.No love for the 4k stones? Those poor 4k stones, all neglected.
i just ordered the classic gesshin 4k soakerNo love for the 4k stones? Those poor 4k stones, all neglected.
What do you use them for? I can't imagine them being particularly useful for kitchen knives.
Received my SP2k and ran a few stainless knives through it: a victorinox, then a MAC, then a Ginga.
I would not have guessed that it could put on such a capable edge and feel so nice from simply interpolating between SP1k and SP5k. Gonna finish all stainless blades on it for a few months and see how it goes!
The Chosera / Naniwa 3k is a 4k, in fact, and gets a lot of love I'd say.No love for the 4k stones? Those poor 4k stones, all neglected.
@inferno Does the bite come back at 12k? Or is it something else that Does it?
Cool! That’s interesting. When you’ve observed this, have you gone from 8k to 12k or have you used another progression?i dont know. all i know its that the blades stop "hesitating" on bell peppers, chilis, tomatos etc.
you know when the knife moves maybe 1-10mm and then slides right through, i see that on the 8k shappro. but on the 12k its gone again. and below 8k like the glass 6k and 4k, there is none, 0, hesitation. just like the 12k.
i have no good explanation but i have made this observation.
What do you consider to be "the absolute limit" here? Also, what's your experience here between smooth edges and toothy edged? Any skipping on tomato skin?Guess I am one of the few people who take their knives to the absolute limit when it comes to sharpening. The crazy sharpness is absolutely addictive, but more importantly, I sharpen only on higher grits to conserve more metal compared to a coarser stone.
Used to sharpen up to a 3k when I started out, but quickly realised the secondary bevel forming extremely quickly and needed to be thinned more often. When I switched to higher grits on my later knives, they never experienced this problem.
I use natural stones after 1k so absolute limit is as fine a stone I get which at this point is what I assume is equivalent to 16-18k grit synthetic. No problems with tomatoes or waxy foods.What do you consider to be "the absolute limit" here? Also, what's your experience here between smooth edges and toothy edged? Any skipping on tomato skin?
I'm interested in people's opinions on high grit stones for kitchen knives. Since most people seem to be in the 3-5k camp here, a different opinion is always nice to hear.
Not sure I can still find it or even if it's possible. Has been a while.@kayman67 That’s interesting! What study are you refering to? Sounds like a good read.
I'm interested in those tests.Well, about consistency at least, there's a topic around here as well. I'll try to find that a bit later. Because what that fixed system did was in fact to prove that consistency and pressure play a huge part, while going as high as possible not being the real issue. If I remember right, a couple of guys here experienced a significant improvement in usage and maintenance routine change accordingly.
@kayman67 That’s interesting! What study are you referring to? Sounds like a good read.
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