Finally have some time to write about the Aizu I recently acquired, let's jump right in!
This small specimen has a "HS35" written on the side, so I'm guessing it's a Watanabe Aizu.
Front:
Back:
Quite an eye candy, isn't it?
A disclaimer before I go to the details: the following are just my impressions from initial testings, which bound to this specific stone, this specific knife, my specific usage, and my sharpening ability. The generalizability is unknown.
Back on track, this stone is pretty hard, smells like freshly cut grass mixed with damp limestone powder.
The speed is on the slower side with water only, and medium with a thin diamond slurry.
I tested the Aizu on my daily driver - a R2 that I'm thinning:
The knife has a 50mm height, so the edge here is a bit smaller than 1mm.
Usually I'll zero ground my knives then add a micro-bevel, but to make the edge bevel clearer under the scope, I enlarged the micro-bevel to a "milli-bevel". Given how thin the blade is, the "milli-bevel" imposes almost no difference in cutting.
Before hitting on the Aizu, I polished the edge progressively: SP 1000 -> SP 2000 -> King 6000 then strop on a hard Ozuku -> Four very light edge trailing (~45 degrees) strokes on the Ozuku to make a "nano-bevel."
The idea is to make the edge bevel finer for easy revelation of Aizu's scratch pattern later.
The last step is unnecessary, but for my daily edge I often put a "nano-bevel" on Ozuku or hard Nakayama following the SP 1000, I wanted to see what Aizu's gonna do with that.
Following this progression, I first stropped the edge on the Aizu with water only (~15 round trips):
Under the scope, the "nano-bevel" is still there, the Aizu only added some light scratches to the bevel. On the cutting board, this edge was nothing special, just very polished.
After this, I raised a light slurry using a worn Atoma 400, and gave the edge a full sharpening on the Aizu, which removed the "nano-bevel" completely:
It's a bit difficult to see because of the reflection, but if you compare the bottom portion with the previous image, a new apex is formed.
This edge was quite coarse, way coarser to my taste. Maybe I haven't mastered deburring on the Aizu.
I then gave the edge some stropping on the Ozuku:
Voila! I now have a pretty good edge. Polished yet toothy, cuts everything really well.
To compare with my daily edge, I sharpened the knife on SP 1000 and put on a Ozuku "nano-bevel", then cut a bunch of vegetables.
I'd say my daily edge feels quite similar. A touch toothier than the Aizu and a bit less polished, but I'm really splitting the hair here. This edge provides more feedback than Aizu + Ozuku when cutting.
One interesting observation is: pull cutting was a bit easier than push cutting for my daily edge, while the edge from Aizu+Ozuku excelled in either styles.
This small specimen has a "HS35" written on the side, so I'm guessing it's a Watanabe Aizu.
Front:
Back:
Quite an eye candy, isn't it?
A disclaimer before I go to the details: the following are just my impressions from initial testings, which bound to this specific stone, this specific knife, my specific usage, and my sharpening ability. The generalizability is unknown.
Back on track, this stone is pretty hard, smells like freshly cut grass mixed with damp limestone powder.
The speed is on the slower side with water only, and medium with a thin diamond slurry.
I tested the Aizu on my daily driver - a R2 that I'm thinning:
The knife has a 50mm height, so the edge here is a bit smaller than 1mm.
Usually I'll zero ground my knives then add a micro-bevel, but to make the edge bevel clearer under the scope, I enlarged the micro-bevel to a "milli-bevel". Given how thin the blade is, the "milli-bevel" imposes almost no difference in cutting.
Before hitting on the Aizu, I polished the edge progressively: SP 1000 -> SP 2000 -> King 6000 then strop on a hard Ozuku -> Four very light edge trailing (~45 degrees) strokes on the Ozuku to make a "nano-bevel."
The idea is to make the edge bevel finer for easy revelation of Aizu's scratch pattern later.
The last step is unnecessary, but for my daily edge I often put a "nano-bevel" on Ozuku or hard Nakayama following the SP 1000, I wanted to see what Aizu's gonna do with that.
Following this progression, I first stropped the edge on the Aizu with water only (~15 round trips):
Under the scope, the "nano-bevel" is still there, the Aizu only added some light scratches to the bevel. On the cutting board, this edge was nothing special, just very polished.
After this, I raised a light slurry using a worn Atoma 400, and gave the edge a full sharpening on the Aizu, which removed the "nano-bevel" completely:
It's a bit difficult to see because of the reflection, but if you compare the bottom portion with the previous image, a new apex is formed.
This edge was quite coarse, way coarser to my taste. Maybe I haven't mastered deburring on the Aizu.
I then gave the edge some stropping on the Ozuku:
Voila! I now have a pretty good edge. Polished yet toothy, cuts everything really well.
To compare with my daily edge, I sharpened the knife on SP 1000 and put on a Ozuku "nano-bevel", then cut a bunch of vegetables.
I'd say my daily edge feels quite similar. A touch toothier than the Aizu and a bit less polished, but I'm really splitting the hair here. This edge provides more feedback than Aizu + Ozuku when cutting.
One interesting observation is: pull cutting was a bit easier than push cutting for my daily edge, while the edge from Aizu+Ozuku excelled in either styles.