Question about 2 suitas. Trying to understand.

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

PalmRoyale

Senior Member
Joined
Sep 24, 2016
Messages
1,063
Reaction score
415
Location
The Netherlands
Okay, so I have 2 suitas. One is a Shoubudani shiro suita from Shinichi Watanabe with a hardness of HS42. The other one is most likely an Okudo or Shinden suita, this one is a bit softer. The Shoubudani is fast on just water, faster than the Okudo/Shinden even though the latter is softer. With a slurry the roles are reversed. The Okudo/Shinden is blazing fast and oh so smooth but the Shoubudani doesn't speed up a whole lot with a slurry. The slurry does make for smoother sharpening. How can the harder suita be faster on water? Is this mainly a result of the matrix and how easily it releases particles?
 
Back
Top