I had this all typed out earlier but found my computer with a black screen so I lost it all. I've done a ton of searching around the forums and still haven't made my mind up with all these options. The most recommended coarse stones seem to be either one of the coarse Gesshins or a JNS 300, but they're too cost prohibitive for me to get. So the best way is either to get something from Canada or Japan (if I wasn't so indecisive I could've had something from Japan by now). I'm also confused whether I should go for a stone or a diamond plate as I've seen people prefer that for crappy stainless in older threads, so I've included the i-Wood (although it's a bit more than I want to pay).
Originally I was leaning towards Naniwa Super Stone 400, but now that I've typed out the list it looks like I'd prefer something cheaper. I was strongly considering a Shapton but I'm worried about how long it would last (but I've heard they dish slowly and they're 15mm which is only 5mm less than the 20mm thick stones). Now I find myself leaning towards a low grit brick that can take some abuse, but I'm still unsure. This is basically a "what would you get?", but any other suggestions are welcome.
LOCATION
What country are you in?
Canada
STONE TYPE
What type of stone are you interested in: Synthetic or Natural?/Splash and go or soaker?/What grit range are you looking for?
Synthetic
Splash and go takes priority, but not a must if it doesn't fit the budget
220-400 (give or take)
What stones do you currently use in your lineup?
King 1000/4000
What is your absolute maximum budget for your stone?
Around $50 CAD (give or take, shipping included)
STONE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What type of knives will you be sharpening? (Traditional Japanese: yanagi, usuba, deba or Western style gyuto, petty etc)/What type of steel will you be sharpening?
I primarily need this to put new edges on some cheap stainless knives (I just sanded down some Henckels bolsters and the heels need a new edge). I also have some vintage stainless butchers that need fresh edges because they've seen good use. And I'm scared to say this one, but also looking for something that can do thinning work. But I'd also like something that is suitable for doing work on my Masakage (and future J-knives, if it lasts that long...). Which is why I'm leaning towards sticking to a stone.
STONE MAINTENANCE
Do you use or have a flattening plate (Yes or no.)
No. Currently using cheap flattening methods.
Considerations (low-high, shipping/tax included):
Originally I was leaning towards Naniwa Super Stone 400, but now that I've typed out the list it looks like I'd prefer something cheaper. I was strongly considering a Shapton but I'm worried about how long it would last (but I've heard they dish slowly and they're 15mm which is only 5mm less than the 20mm thick stones). Now I find myself leaning towards a low grit brick that can take some abuse, but I'm still unsure. This is basically a "what would you get?", but any other suggestions are welcome.
LOCATION
What country are you in?
Canada
STONE TYPE
What type of stone are you interested in: Synthetic or Natural?/Splash and go or soaker?/What grit range are you looking for?
Synthetic
Splash and go takes priority, but not a must if it doesn't fit the budget
220-400 (give or take)
What stones do you currently use in your lineup?
King 1000/4000
What is your absolute maximum budget for your stone?
Around $50 CAD (give or take, shipping included)
STONE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What type of knives will you be sharpening? (Traditional Japanese: yanagi, usuba, deba or Western style gyuto, petty etc)/What type of steel will you be sharpening?
I primarily need this to put new edges on some cheap stainless knives (I just sanded down some Henckels bolsters and the heels need a new edge). I also have some vintage stainless butchers that need fresh edges because they've seen good use. And I'm scared to say this one, but also looking for something that can do thinning work. But I'd also like something that is suitable for doing work on my Masakage (and future J-knives, if it lasts that long...). Which is why I'm leaning towards sticking to a stone.
STONE MAINTENANCE
Do you use or have a flattening plate (Yes or no.)
No. Currently using cheap flattening methods.
Considerations (low-high, shipping/tax included):
- Naniwa Omura 150: $18.93 (I have no clue what this one is or anything about it, is it a lobster? Anyway, included for fun because it's super cheap, I can also get the larger more preferable size for $31.74)
- Naniwa Ebi 400: $39.37 (this is the 10mm thick one)
- Suehiro 'Chemical' 320: $41.16
- Suehiro New Cerax 280: $43.69
- Naniwa Traditional 220: $46.85 (from PaulsFinest)
- Knifewear 220: $47.46 (I assume this is just a restamped Naniwa traditional, and I wish there was more info or a review on the Knifewear branded stones, but they claim it's one of the fastest coarse stones they've found and it dishes slower than others)
- Shapton Kuromaku 220: $50.81
- Shapton Kuromaku 320: $53.50
- Suehiro Cerax 320: 55.25
- King Deluxe 300: $56.47
- i-Wood 150 or 300 diamond plate: $69.18
- Naniwa Super Stone 400: $75.10 (from PaulsFinest)