Thu Jun 20, 2013 9:50 am
I am a newbie to sharpening my own culinary knives at home.
I am interested in purchasing the "green brick of joy" and noted that the price was $50. (I have already a 400 course Latte). I do want to take advantage of the free shipping for a purchase of $60. So, I was hoping to speak with someone regarding buying another product to flatten out the stones which I think I will need eventually. But, I am not sure that I will need it anytime soon since it is just myself and my wife using the knives. If I don't need to buy this product soon perhaps I would purchase a holder for the sharpening stones as I plan to sharpen them over the sink.
I guess I am hoping for some general advice.
Thu Jun 20, 2013 9:54 am
The green brick is a good stone. It will work good with your 400 latte (that's what we sell it as).
You could easily use just those 2 stones. I'm not sure if you want a sink bridge but we sell a couple that work well like this Tojiro one: http://www.chefknivestogo.com/to1.html
If you're handy you can make one out of a 2x4...
As for flattening try this one: http://www.chefknivestogo.com/140grdistflp.html
Thu Jun 20, 2013 10:16 am
A good flattening plate/stone is essential to sharpening. A stone should be flattened after (or before) each sharpening session. It prolongs the life of the stone and provides a better medium for sharpening.
This is a good choice:http://www.chefknivestogo.com/140grdistflp.html
I would also recommend a stone holder. My preferred method is a sink bridge like Mark linked to.....I love that thing.
A regular stone holder like:http://www.chefknivestogo.com/nastho.html
Also works great if you don't have a sink to fit the sink bridge or just want to be able to sharpen on a table top of work bench.
Thu Jun 20, 2013 11:42 am
The flattening plate and stone holder listed above gets a BIG +1. You can make a very sharp edge just using the Latte and Green Brick on most of the knives you will likely need to sharpen.
Mark mentioned 2x4's for making a sink bridge and that is exactly what I did. Home Depot will give you scrap pieces of wood from custom orders they cut for customers . . . free =
Here is another thread where this was discussed:http://www.chefknivestogoforum.com/viewtopic.php?f=5&t=2184
Thu Jun 20, 2013 12:58 pm
The Latte 400 and Green brick make a good stone combo. I'd add the 140 grit flattening plate to this order and go from there.
Thu Jun 20, 2013 1:19 pm
"A good flattening plate/stone is essential to sharpening. A stone should be flattened after (or before) each sharpening session." - Adam Marr
This is very true. The first time I used a water stone I dished the crap out if it trying to sharpen a real beater knife and realized how soft these types of stones were and went ahead and bought a diamond plate.
+1 on the cheaper diamond plate CKTG sells because an at home cook isn't going to demand as sharp of an edge as a professional chef which I by no means am, just saying I am buying one of those next time, not a DMT.
Thu Jun 20, 2013 8:27 pm
In my experience diamond plates suck for lapping stones like the green brick. They form a mud quickly when lapping which causes the plate to suction to the stone and/or stop working. This will also cause the diamond plate to be damaged as the slurry rips out the diamonds.
Thu Jun 20, 2013 8:33 pm
Good information Jason, how would you lap the green brick?
Thu Jun 20, 2013 10:11 pm
I use another stone or a basic grooved flattening stone.
Thu Jun 20, 2013 10:21 pm
I have read that the diamonds bonding can be affected, but only if you use for lapping something like a 400 grit or finer diamond. For diamonds coarser than that, it's not an issue. I have used a DiaFlat on all of my stones, including a 220 Norton. That stone is soft and dishes quickly and makes a mess of a mud, but have not seen that affect the diamond coating. Granted, I flatten under a stream of water.
wm_crash, the friendly hooligan
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