James
Senior Member
I'm wondering which would be better for a home cook? My knives see action maybe 10-12 times a week...nothing really too heavy most of the time, just some light chopping and slicing. I have a 1k/4k combination stone which has serviced me pretty well for the past two years, but I want my edges a bit more refined. Would a stropping set or a fine finishing stone (I was thinking about the kitayama) be more useful to me?