Avincent52
Well-Known Member
I'm a newbie to the Forum and also a newbie to sharpening. I've made enough progress in recent months with a King 1000/6000 combo stone that I know I'll stick with it.
So I'm looking for a pair of higher quality stones: a medium grit and a polishing stone.
From lurking here and elsewhere, I'm intrigued by the Naniwa Pro/Chosera 800 and the Suehiro Rika 5000.
I'm expecting that I'll be doing mostly reasonably sharp knives and I'm not worried about thinning for the moment, so I'm putting the question of a coarse stone aside for the moment.
Knife wise, I have a few recently purchased Japanese knives (Katon guyto/bunka in Aogami Super, Kamo jinari in Aoagami #2, and Kurosaki sujihiki in SG2) as well as some Shuns (santoku, nakiri) that will stay in rotation for the rest of the family, and a Wustoff chef's knife that's relegated to heavy work.
On balance, most of the knifes are quite sharp now and I'm doing my best to keep them that way. (And until I level up my skills a little more, I'm not averse to popping a couple of the nice knives in a box and mailing them to a pro sharpener.)
I'm a home cook so I'm interested in how these knives will perform chopping vegetables and slicing meat (but not sushi) No interest in straight razors or woodworking tools.
Indiviidually the Chosera 800 and the Rika seem to be very well liked.
But I also gather that the Chosera 800 performs more like a finer stone than its grit rating would lead you to believe. And the Rika is a bit more like a coarse stone. Will they work together nicely in a two-stone tandem? Or is there something I'm missing?
I'm generally fine with the price points and the semi-splash-and-go nature of each stone.
And obviously, if these aren't an ideal pairing, please suggest alternatives to one or both.
Thanks in advance.
Allen
So I'm looking for a pair of higher quality stones: a medium grit and a polishing stone.
From lurking here and elsewhere, I'm intrigued by the Naniwa Pro/Chosera 800 and the Suehiro Rika 5000.
I'm expecting that I'll be doing mostly reasonably sharp knives and I'm not worried about thinning for the moment, so I'm putting the question of a coarse stone aside for the moment.
Knife wise, I have a few recently purchased Japanese knives (Katon guyto/bunka in Aogami Super, Kamo jinari in Aoagami #2, and Kurosaki sujihiki in SG2) as well as some Shuns (santoku, nakiri) that will stay in rotation for the rest of the family, and a Wustoff chef's knife that's relegated to heavy work.
On balance, most of the knifes are quite sharp now and I'm doing my best to keep them that way. (And until I level up my skills a little more, I'm not averse to popping a couple of the nice knives in a box and mailing them to a pro sharpener.)
I'm a home cook so I'm interested in how these knives will perform chopping vegetables and slicing meat (but not sushi) No interest in straight razors or woodworking tools.
Indiviidually the Chosera 800 and the Rika seem to be very well liked.
But I also gather that the Chosera 800 performs more like a finer stone than its grit rating would lead you to believe. And the Rika is a bit more like a coarse stone. Will they work together nicely in a two-stone tandem? Or is there something I'm missing?
I'm generally fine with the price points and the semi-splash-and-go nature of each stone.
And obviously, if these aren't an ideal pairing, please suggest alternatives to one or both.
Thanks in advance.
Allen