Echotraveler
Active Member
Hello guys, FIRST POST!
Id like to try different stones, and i'de like to learn the differences between, for example a king 1000, and any X Brand 1000 stone. Ive always thought any 250, 1000, 6000 should do the trick regardless of brand.
Now, im doubting this simplistic approach and am sure some of you guys can help, with suggestions to achive better results and a more enjoyable sharpening session.
For me its a very important pride issue, to work with well maintained equipment, that goes for the entire kitchen. Sharpening is a meditation moment, specially after work...i can be pretty beat up, but ive caught myself just listening and counting strokes...
Currenly I use:
-Cheap 250/1000 reprofiling,thining, fixing tips with side, and flattening other stones. This stone is my biggest concern, as believe i bought it like 10 years ago, from a Chinese market, so dubious reputation.
-King 1000/6000 got at a knife store, as i was looking for a finishing and maintenance stone.
Now i hear all about wet and go glass stones...and all of the sudden people have many 1000k stones and maybe my stone is a razor sharpening stone... i just wonder whats up?, i can get sharp, but maybe i can get sharper...
Plz suggest a nice setup, not extremely expensive. I own a few knifes, not extremely expensive, but still excellent knifes:
Togiharu Gyutou G-1 Molybdenum (right hand)
Aritsugu Tokyo S Gyutou Superalloy (left hand double bevel)
Aritsugu Tokyo S Petty Superalloy (left hand single bevel)
Anryu Nakiri Blues Steel 2 (right handed lazer)
Tojiro Color Sujihiki Stainless (right handed) - impulsive closeout buy, not used much
Also some nameless Japanese Paring.
Thnxs guys
Id like to try different stones, and i'de like to learn the differences between, for example a king 1000, and any X Brand 1000 stone. Ive always thought any 250, 1000, 6000 should do the trick regardless of brand.
Now, im doubting this simplistic approach and am sure some of you guys can help, with suggestions to achive better results and a more enjoyable sharpening session.
For me its a very important pride issue, to work with well maintained equipment, that goes for the entire kitchen. Sharpening is a meditation moment, specially after work...i can be pretty beat up, but ive caught myself just listening and counting strokes...
Currenly I use:
-Cheap 250/1000 reprofiling,thining, fixing tips with side, and flattening other stones. This stone is my biggest concern, as believe i bought it like 10 years ago, from a Chinese market, so dubious reputation.
-King 1000/6000 got at a knife store, as i was looking for a finishing and maintenance stone.
Now i hear all about wet and go glass stones...and all of the sudden people have many 1000k stones and maybe my stone is a razor sharpening stone... i just wonder whats up?, i can get sharp, but maybe i can get sharper...
Plz suggest a nice setup, not extremely expensive. I own a few knifes, not extremely expensive, but still excellent knifes:
Togiharu Gyutou G-1 Molybdenum (right hand)
Aritsugu Tokyo S Gyutou Superalloy (left hand double bevel)
Aritsugu Tokyo S Petty Superalloy (left hand single bevel)
Anryu Nakiri Blues Steel 2 (right handed lazer)
Tojiro Color Sujihiki Stainless (right handed) - impulsive closeout buy, not used much
Also some nameless Japanese Paring.
Thnxs guys