Thu Aug 29, 2013 8:23 pm
I've recently purchased knives from Aritsugu in Kyoto where they recommended a medium whetstone (600 - 800) for sharpening.
Please advise if the Amakusa, or Imanishi Dragon 800 would be appropriate for this purpose and if a finer stone is needed. Would appreciate any advice on this!
Thank you kindly for your assistance.
Thu Aug 29, 2013 8:26 pm
Yes I love the dragon. It will give you a quick, toothy edge. I usually refine it but the edge you can get will be perfectly fine for most home kitchen chores.http://www.chefknivestogo.com/im800grst.html
You could try this combination stone that would also be good for your knives and gives you 2 stones in 1. http://www.chefknivestogo.com/imtwosi1kst.html
Sun Sep 01, 2013 10:30 am
Finer stones are certainly appropriate. Just using only coarse stones will just prematurely wear out your knife. It's not that coarse stones are unneeded, but that fine stones should be added to properly maintain your knife.
Sun Sep 01, 2013 9:07 pm
While you certainly can do it, 600 to 800 is awfully corse for a final stone for a kitchen knife. It will feel and cut a bit like a fine saw. If that is what you are looking for, okay, but the general feel around here, and there are exceptions, is that most people like an edge somewhere between 2K and 6K for kitchen usage.
As such, many people start with a 1000 grit stone, which is corse enough to do light damage repair and refresh the edge, and refine that edge on a 3K to 6K stone.
If you wanted to go the 2 stone route, the "Ume 1K speckled medium" followed up by the Rika 5K makes a very nice setup.
If you don't want to go with 2 stones, there is a stone called a Green Brick. Its about a 2K grit stone that many swear by.
Mon Sep 02, 2013 8:32 am
ANNIE <> Which Aritsugu series (i.e., steel)?
Personally, I don't consider an 800 a medium stone.
Thu Oct 24, 2013 3:01 am
Thank you everyone for taking the time to reply. Appreciate the advice!
Melampus: The knives are double edged, combination of stainless over carbon steel.
Fri Oct 25, 2013 1:03 am
+1 to green brick. For me its the perfect finish for my kitchen knives. However, I have coarser stones if needed...
Fri Oct 25, 2013 1:13 am
My personal favorite 2 stone combo. Start with the 1k and use the 6k to refine as much or as little as you desire. http://www.chefknivestogo.com/4pcshstset.html
Fri Oct 25, 2013 4:18 pm
ang wrote:"Melampus: The knives are double edged, combination of stainless over carbon steel."
If it's not too much I ask of you, I, & others I'm sure, would love to see a close up photo of one of the blades as I, for one, have never seen a stainless laminated Aritsugu before.
Sat Oct 26, 2013 1:17 pm
Here's a photo of the Wagokoro Santoku and Petty knives from Aritsugu.
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