Fri Jun 14, 2013 10:56 pm
I own a 6000 stone as the top end.
what more do I really need for kitchen knives?
as far as usefulness goes, what would I be able to do/notice with 8000, 10000 ... that I dont get/notice out of a 6000 stone?
Sat Jun 15, 2013 12:52 am
Truthfully even 6000 is too fine for most things, there are times when a higher degree of sharpness is needed but that's not too often.
Sat Jun 15, 2013 1:03 am
thanks. I was going to stop at 2k but got the 6k for curiosity, more than anything.
Sat Jun 15, 2013 8:31 am
Ahhh, the troubling temptation, curiosity . . . you will be getting a 10K in no time now . . .
Don't even think about naturals . . .
Mon Jun 17, 2013 7:33 am
As Jason says, 6,000 is enough for almost any condition and any knife.
A 10,000 grit edge is just that much finer.
Mon Jun 17, 2013 1:23 pm
What knives are you sharpening? Some knives and tasks benefit from more extreme edges, but some don't.
Mon Jun 17, 2013 6:13 pm
Really?!? I just lay out some of my best stuff and don't even get a little response???
Mon Jun 17, 2013 6:36 pm
You get very little in the way of sharpness past the 3K - 5K (JIS) range. At around the 5K - 6K level you stop sharpening and start polishing. That is, you're removing the scratch left from coarser rocks as opposed to creating a fine, fresh metal edge by the deburring process.
For most tasks, more polish is better than less. But some knives have low "scratch hardness" and won't hold much of a polish for very long; and polishing them beyond what they can hold is strictly a waste of time. On the other hand, some extremely strong, hard knives tend to chip if there's even a little scuff on them, so the higher the polish the better.
Something else to consider is that grit numbers don't really mean all that much. If your 6K is an Arashiyama/Takenoko it will polish a blade finer than a Norton or King 8K. But 8K Kitayama and Naniwa Pure White are the equals of most 12Ks. And 8K Naniwa Pure White and 8K Naniwa Pure White polish to about the same degree of slipperiness, but their finishes look different. Etc., etc.
So... what knives are we talking about?
Finally -- there are a lot of opinions and strategies on this. For instance, Ken Schwartz and Mad Rookie will take a knife light years beyond where I would take it; while plenty of mavens consider anything finer than 2K to be too much for a gyuto.
Call me Mister In-Between.
Tue Jun 18, 2013 11:32 pm
I have the following:
Tojiro DP Honesuki
ITK 150mm Petty
Artifex 240mm Chefs
Sakai Takayuki Damascus Wa-Nakiri 160mm
Shun 7" Utility/Chefs
Tue Jun 18, 2013 11:51 pm
"For instance, Ken Schwartz and Mad Rookie will take a knife light years beyond where I would take it; while plenty of mavens consider anything finer than 2K to be too much for a gyuto."
Those were the days yes.......
Now - call me "mister 500 grit" - just a phenomenal slicer edge.
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