What grit do you finish your knives on?

Discussion in 'Sharpening Station' started by madelinez, Dec 28, 2019.

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  1. Jan 11, 2020 #121

    kayman67

    kayman67

    kayman67

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    I do something similar with some knives.
     
  2. Jan 11, 2020 #122

    galvaude

    galvaude

    galvaude

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    After years of using waterstones i needed something else to play with. I now finish almost every general use chef knives on a soft Arkansas (Dan’s 8x3), perfect balance of tooth and refinement also push cut nicely.

    I still use waterstones for thinning, general grinding and bevel setting.

    the soft Arkansas is the easiest and fastest way to deburr an edge.
     
  3. Jan 11, 2020 #123

    BDT

    BDT

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    I have the Gesshin 2000, and it's a fantastic stone, I'd buy it again in a heartbeat. Good feedback, cuts quickly, and provides a great edge for my AS guyto. Great stone in the lineup, I have a Gesshin 400 which I use for rougher work, mainly for friends that give me their super dull knives to sharpen, and with that and the 2K, it's a great combo.
     
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  4. Jan 13, 2020 #124

    vicv

    vicv

    vicv

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    300? Usually stop my western style knives here. Only problem is the edge is so aggressive it likes to grab at the board when cutting. But wow does it cut!
     
  5. Jan 13, 2020 #125

    Garner Harrison

    Garner Harrison

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    That thing would be like a mini saw blade :eek:

    But I bet you never have to worry about tomato skins ;)
     
  6. Jan 13, 2020 #126

    vicv

    vicv

    vicv

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    Lol. Nope. Cuts through anything very well. You have to remember that for a Japanese stone that's quite coarse. But it's the same as a fine oilstone. Now if it stop on a 100 grit stone that's a mini saw blade!
     
  7. Feb 11, 2020 #127

    BarryMM

    BarryMM

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    Soft steel Shapton 2k. Nicer steel Naniwa 3k. Even more nicer steel ;-) King 6K. I'm thinking of getting a Naniwa pro 800 then leather strop and call it quits for when in a hurry.
     
  8. Feb 12, 2020 #128

    Doffen

    Doffen

    Doffen

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    Victorinox and other soft steel knifes normally Chosera 800, sometimes when I test with naturals, aoto give a nice edge.
    Gyuto and similar Japanese I think I am most satisfied with Chosera 3000, hard aoto and a ohira suita. I don't have Aizu yet, and want to try this when I find a nice one.
    For the single bevels I still work on this. Maybe it is a hard and fine Takashiama I am most satisfied with on the yanagiba/takohiki (white II and blue II) at the moment.
     
  9. Feb 13, 2020 #129

    captaincaed

    captaincaed

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    I've had good luck with windex. Also, a Nagura on a hard Ark ain't bad.
     
  10. Feb 13, 2020 #130

    captaincaed

    captaincaed

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    Does anyone have a hard time getting a good edge on the gesshin synth nat? It's one I want to love but can't get to work for me. Doesn't seem to leave much bite

    Usually go 1k, 2k, synth nat.
     
    jonnachang likes this.
  11. Mar 11, 2020 #131

    Rotem Shoshani

    Rotem Shoshani

    Rotem Shoshani

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    A wise man once said: "Guns for show, knives for a pro"
     
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