Fri Oct 11, 2013 6:12 pm
I was wondering about the difference between the various natural stones on the site with reportedly similar estimated grit ratings as used on kitchen knives. I understand these grit ratings are very rough estimates but it seems many people on here who have given their estimates have tried all or most of the other stones. I am generally talking jyunsyouhonyama, shobu, yaganoshima asagi, takashima, ohira tomae...
I have the jyunsyouhonyama as an intro for a cheap stone. At first I wasn't sure I liked it compared to my synthetics, but after experimenting with mud and pressure I like having the option for this edge. I suppose I just wonder what I'd be getting if I eventually got one of the other stones in this range. Can anyone quantify what it is about the yaganoshima asagi that people seem to prefer? Or is it a feel thing that you can't really compare to the other ones?
Just curious, I suppose this is what's known as the rabbit hole.
Fri Oct 11, 2013 7:59 pm
It's hard to say. I have 2 different Takashima's and still haven't gotten an edge that wows me off of either one. The Shobu and Yaginoshima Asagi feel pretty similar to me and both leave a very nice edge, the Yaginoshima Asagi may be slightly more refined on some steels and seems a touch harder than the Shobu? The Ozuka Asagi further refines the edge, but it's a much harder stone and I don't use it all that often. Haven't tried the jyuns or the Ohira yet. For a kitchen knife, there isn't much reason for me to go above the Shobu/Yaginoshima stones.