Hey y'all. I'm new to this forum, so if there is a thread that discusses this already, please point me in that direction.
I've got a bit of thinning to be done on some gyutos, and serious bevel changes on some belt knives, and I'm curious what your experiences have been with using very coarse grit whetstones (specifically Shapton Pro 120 grit) vs. diamond plates. My only Whetstones are Imanishi/Bester 1200 & 4000, and I have no experience with coarse ones. I'm thinking of getting the shapton 120, but I'm concerned that it'll dish and wear out too quickly to be an economical choice, and also wondering about cutting speed compared to diamond.
I've got a bit of thinning to be done on some gyutos, and serious bevel changes on some belt knives, and I'm curious what your experiences have been with using very coarse grit whetstones (specifically Shapton Pro 120 grit) vs. diamond plates. My only Whetstones are Imanishi/Bester 1200 & 4000, and I have no experience with coarse ones. I'm thinking of getting the shapton 120, but I'm concerned that it'll dish and wear out too quickly to be an economical choice, and also wondering about cutting speed compared to diamond.