It would be fun if we could get the Internet to start insisting on Wat Pro nakiris instead of bananas for scale.
I've noticed the several BBWs I've purchased from AC are creamier and less gravely than the 2 I got from American vendors, coticules are nicer too. Should all be from the same place but I think telling Rob my precise use-case and preference (I want the same stone you sent me earlier, but BIG) definitely helps guarantee I'm happy with it.It would be fun if we could get the Internet to start insisting on Wat Pro nakiris instead of bananas for scale.
That must have been a very nice surprise. I have a similar stone, and just touched up 4 good knives on it, and marveled at the performance and the fun factor, and the excellence of the final edge. With enough slurry, the stone wasn't even that slow, despite its reputation.
I was quite interested in the 800 but decided to go for the 400 as a starting point. The 200 also seems interesting.These NSK stones are addictive. Just got an 800 of the hardest option, and it is truly great, rivalling the BBB 1K for stainless and supersteels, despite being quite different.
This Suehiro Debado 180 arrived yesterday. Trying to up my thinning game.
You two wrote these within a few days of each other, regarding the Debado 180. How do you like yours? Is it measurably superior to 220s for thinning? Thanks.new stone to work on my projects… after burning through two SG220 I decided to try something different
I have only used it to thin a Misono Swedish gyuto, so it needs more testing. Also, I can only compare it to my SG220 in this grit range (also bought a 240 Sigma but haven't used it yet). I have a bunch of projects to do, will post here again when I test it more.You two wrote these within a few days of each other, regarding the Debado 180. How do you like yours? Is it measurably superior to 220s for thinning? Thanks.
Finally got around to using that Washita, luckily had some honing oil tucked away. Mine turned kinda greyish once I put the oil on before sharpening.I would love to hear your opinion of that stone. I've used mine a hand full of times, and I am pretty happy with it, but I don't have the wealth of experience many of this forums members have.
Btw, I think there is some pumace or white powder on those. After a bit of scrubbing mine turned out to have a bit of a tea stain appearance.
Happy new stone day!
A little soap with water does work.Finally got around to using that Washita, luckily had some honing oil tucked away. Mine turned kinda greyish once I put the oil on before sharpening.
I tried a ginsan santoku that still had a decent edge. I was surprised at how quickly this stone formed a burr with pretty light pressure, but also deburring wasn't an issue. I only messed around with paper towels and a random grocery bag I had nearby but I'm extremely pleased with the toothy edge it produced. Looking forward to attacking some tomatoes and peppers. If my initial impressions hold true, this will make a beautiful pocket knife stone. A little small for my cleaver but I'm going to try it anyway soon.
Best $15 I've spent in a while, just wish they were water stones like the Belgians.