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 Post subject: Knife and stones
PostPosted: Wed Jun 12, 2013 5:03 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hello, I purchased a Tanaka sashimi knife from you guys some time ago, great knife, gets lots of use. I have decided that I would like to upgrade my stones. I have great great things about the Naniwa Chosera stones. Whwat would you recommend and what grits should I pick up. I was looking to pick up the 5,000 and 1,000 grit.

I am also in the market for another knife or two. Looking for something that I could take to work if I wanted to and it would stand up to long hours and hard work and keep a nice edge. I have read many good things about the Takeda Gyuto but am not sure which way I am leaning. I am perfectly fine with a carbon blade as I know how to maintain and care for blades. I am just sorta tired of Shun knives that I work with because I don't get great performance with them. I am also very intrigued by these Fowler blades but I have never used one. A couple of the guys at work love the Suisin Inox knives, which I am not terribly in love with.

Hope you may have a few opinions.

Bruce



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Mark Richmond
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 Post subject: Re: Knife and stones
PostPosted: Wed Jun 12, 2013 5:04 pm 
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Location: Madison Wisconsin
Hi Bruce,

For sharpening stones this set is hard to beat: http://www.chefknivestogo.com/3pcstoneset.html



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 Post subject: Re: Knife and stones
PostPosted: Wed Jun 12, 2013 5:26 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Are we talking these Suisin Inox:

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

or these:

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

The first ones are inexpensive, western handled knives. Decent knives, but nothing extraordinary. The later are great knives, but are very thin. Not a bad thing, mind you....just some don't like them that thin.

Fowler makes some great knives. Each is different so I can't comment specifically on a knife. But he's a good knife maker, so I wouldn't hesitate to pick up one of his knives.

Takeda also makes great knives. Very thin behind the edge. Well made. Again, wouldn't hesitate to buy one if I was in the market for that style of knife.

There are a ton of other great knives out there. Just kind of depends on what you want. The two you've mentioned are both great...but quite different, so I'm not sure what attributes you're looking for.

Any additional info you could provide could really narrow down the list of candidates. Thick, thin, medium.....tall, narrow.....light, heavy....etc.

Tanaka, you mentioned you like the yanagi, makes some great gyuto's as well:

http://www.chefknivestogo.com/tanakagyuto1.html

Out of stock currently....but should be a regularly stocked item.

As to the stones....I like the 3 piece set Mark linked to as well.

The Chocera's are great stone's as well. A lot of personal preference after you try a lot of them, so I went with other stones.....but the Chocera's are certainly no slouch.

Get a 1,000 and something in the 4 to 6,000 range and you should be good to go. Get fanatical about it and we'll set you up with some more higher and lower grit stones. :)



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