I used to have a naninwa as progression, but slimmed down my stones and currently just own a chosera 1k (I'm pretty sure? It's been ages) and my 5k superstore. Is it worth going up to the 5k for my yanagi and deba that I'm using for sukibiki mostly
Yeah when I was line cooking I'd take my gyuto to 5k then have to touch it up at 1k before service. Seemed inefficient so I just stopped at 1k. Will have to give the 5k a shot on my knives and see if I notice a differenceSo that was me for years. After the initial rush to get stones, stops compounds etc, I just focused on good sharpening habits and stopped at 1k. Sometimes followed by the JNS ‘red aoto’
recently wanted to get back into it and was surprised how much refinement it added to the edge to add a finish on a finer grit stone in the 5-8k range.
Doesn’t last too long vs the 1000 edge (Which goes for miles) mind you, but it makes me smile.
This is really true. For me it depends on the knife. I have a Vic butcher that I don't like high grit. Best stone I have for this is Chosera 800. Other Vic's are no problem to take higher. It looks like the hardening is a little bit different on this knife. Too soft for high grit, maybe.This opens an old discussion. High grit stones are more demanding in terms of precision, consistency, pressure and so on. It's not exactly the refinement itself that's the problem.
Well, I have a diamond plate in 320/1000 as well, but considering the knives my family has, this is the answer to that https://chefschoice.com/collections...e®-professional-sharpening-station®-model-130Nothing coarser in case family or friends bring in extremely dull knives?
What are your work knives?At work I like the results of SP1K followed by SP2K. Used to use the Gesshin 1/6K combo but the Shapton gets me where I want to be quicker. I do keep a SP5K at work if I want to use it.
At home I've got a rock garden and can play with different combinations of stones.
Are you talking about food release?maybe for edges ... as soon as it needs thinning ... youll want to polish it higher than 1k .... 1k still has food "grip" 3-5k is my favorite edge/ polish for performance.
When thinning I find sandpaper to be my best friend to refinish the blade, much faster than stones.maybe for edges ... as soon as it needs thinning ... youll want to polish it higher than 1k .... 1k still has food "grip" 3-5k is my favorite edge/ polish for performance.
Are you talking about food release?
I was under the impression higher grits tend to be stickier..?
There is a balance between stickier and too suction(y)When thinning I find sandpaper to be my best friend to refinish the blade, much faster than stones.
@Helmore higher grits are usually meant for razors and such, also for bragging rights and mirror bevels for this cool photoshoot of your foldie.
And of coruse you can finish your kitchen knife on any grit you want. May be, for you personlly, 15K will be the sweet spot. You will never know until you try.