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 Post subject: Aoto edge?
PostPosted: Wed Apr 03, 2013 7:35 am 

Joined: Mon Feb 18, 2013 3:11 am
Posts: 77
I have heard this mentioned in a few threads. What exactly is an Aoto edge?
Not even sure this is the right place to post this, but seems like some sort of sharpening technique.


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 Post subject: Re: Aoto edge?
PostPosted: Wed Apr 03, 2013 1:30 pm 
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Aoto edge is simply the edge you get from an Aoto stone:

This is a synthetic Aoto:

http://www.chefknivestogo.com/blueaoto.html

There are also natural Aoto that are mined like other natural Japanese waterstones. They are of drastically varies qualities and abilities and I would recommend buying only from someone with a lot of knowledge or a good return policy. :)



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 Post subject: Re: Aoto edge?
PostPosted: Wed Apr 03, 2013 3:16 pm 

Joined: Mon Feb 18, 2013 3:11 am
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Thanks Adam. I hate not knowing what everyone is talking about. :)


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 Post subject: Re: Aoto edge?
PostPosted: Wed Apr 03, 2013 3:31 pm 
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No problem!! :)



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 Post subject: Re: Aoto edge?
PostPosted: Thu Apr 04, 2013 6:29 am 
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I'm a bit more of a purist, so I don't consider a synthetic aoto an aoto at all or the 2k green brick called an aototoishi (aoto sharpening stone). An Aoto is an aoto, much like real whipped cream isn't cool whip :)

Aotos are actually a whole CLASS of stones. Strictly speaking they are not considered as a middle grit stone or nakado, but are their own class. They do largely overlap the nakado in grit range so very casually speaking they can be considered mid grit stones.

There are a number of types of real aoto - Aono, Wachi, Konusuke, Saiechi, etc and closely related Monzen - not formally classified as an Aoto but for all practical purposes functioning as an aoto. Within each group there are varying hardness levels - typically medium or soft. They tend to be characterized as producing (obviously) a natural stone finish, and capable of continued refinement as one works the mud, unlike synthetic stones. They tend to give a somewhat toothy edge, one that is held in high esteem for butchers and others who do slice cutting type tasks. They are an excellent middle grit for single bevel knives, awaiting further refinement with finer grit soft stones like a Hakka Tomae.

The type of edge is best appreciated by taking a paper towel rolled up and seeing how it cuts the rolled up towel quite aggressively.

---
Ken



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 Post subject: Re: Aoto edge?
PostPosted: Thu Apr 04, 2013 8:17 am 

Joined: Mon Feb 18, 2013 3:11 am
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Very interesting.. Thank you for the knowledge Ken. It is appreciated.

 Gary II


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 Post subject: Re: Aoto edge?
PostPosted: Thu Apr 04, 2013 3:25 pm 

Joined: Mon Feb 18, 2013 3:11 am
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I didn't see any of the Aoto stones on the site. Does Mark usually carry these?

Gary II


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 Post subject: Re: Aoto edge?
PostPosted: Thu Apr 04, 2013 11:55 pm 
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I carry these aotos. Just send me a PM if you are interested.

Ken



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 Post subject: Re: Aoto edge?
PostPosted: Fri Apr 05, 2013 1:48 am 

Joined: Mon Feb 18, 2013 3:11 am
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Thank you Ken. I will PM you.

Gary II


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 Post subject: Re: Aoto edge?
PostPosted: Fri Apr 05, 2013 5:50 am 

Joined: Tue May 29, 2012 12:29 am
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I love the Aoto edge and they are one of my favorite stones to use. Perfect for most cutting needs and a good "middle of the road" stone to bridge the gap into polishing.

Here I show a Monzen Aoto on a gyuto.

http://www.youtube.com/watch?v=fxwlAx8ngms


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