Absolute Buffoon
Pineapple on Pizza Fanboy
Hey all, I've been thinking about a finishing stone, and I figured i'd ask for some advice.
Stones I've looked at: morihei hishiboshi 4k, shapton pro 3k, shapton glass 4k, gesshin 6k soaker. Also curious about hard and soft Arkansas, continues, and belgian blues, but I have no knowledge or frame of reference to consider them. I typically sharpen with lighter pressure, and like slightly more refined edges. Keeping just enough toothiness to attack peppers and fibrous veggies is nice though. I most like stones with good feedback and response. I'm also ok with soakers (and from what I've read, a lot of people opt for some of these when they want superior feedback).
Stones I currently own: suehiro cerax 1k.
Knives I currently own: mostly carbon, kyohei Shindo bunka (B2), kanetsune 210mm (nks32), hinokuni 240mm Gyuto (W1), Myojin riki cobalt special stainless.
Knives I'm looking at: Nao Yamamoto AS, unshu yukimitsu W1. Wanna make sure I grab one that doesn't feel awful with higher HRC carbon.
I'm curious as to how all these stones compare, what you guys might value from a stone you were using if you had knives similar or identical to the ones I have/want, and which one you would personally opt for.
Stones I've looked at: morihei hishiboshi 4k, shapton pro 3k, shapton glass 4k, gesshin 6k soaker. Also curious about hard and soft Arkansas, continues, and belgian blues, but I have no knowledge or frame of reference to consider them. I typically sharpen with lighter pressure, and like slightly more refined edges. Keeping just enough toothiness to attack peppers and fibrous veggies is nice though. I most like stones with good feedback and response. I'm also ok with soakers (and from what I've read, a lot of people opt for some of these when they want superior feedback).
Stones I currently own: suehiro cerax 1k.
Knives I currently own: mostly carbon, kyohei Shindo bunka (B2), kanetsune 210mm (nks32), hinokuni 240mm Gyuto (W1), Myojin riki cobalt special stainless.
Knives I'm looking at: Nao Yamamoto AS, unshu yukimitsu W1. Wanna make sure I grab one that doesn't feel awful with higher HRC carbon.
I'm curious as to how all these stones compare, what you guys might value from a stone you were using if you had knives similar or identical to the ones I have/want, and which one you would personally opt for.