Mon Jul 16, 2012 7:13 pm
How would you all rate Shapton Glass stones in comparison to synthetic (or natural)? I heard they resist dishing more. Yet I saw a YouTube video of some one flattening a Shapton Glass stone still. Do they just dish "less"?
Tue Jul 17, 2012 12:32 am
All stones dish. Shapton stones dish slower than a lot of other stones, but they still dish.
Some naturals are softer, some are really hard. What stones are you looking at?
Tue Jul 17, 2012 4:12 am
synthetic stones that dish less would be chosera and nubutama stones (based on what i've seen on youtube).....
Tue Jul 17, 2012 8:53 am
Dishing is not necessarily a bad thing. A stone made of polished granite won't dish at all but it also won't grind steel.
Sun Jul 22, 2012 4:14 pm
Shaptons dish slowly, but among them coarser stones dish fastest. The 5k and 30k dish very slowly and the 120 quite quickly.
In general coarse stones dish more rapidly. And all stones dish. Arkansas stones dish VERY slowly as do a few naturals, primarily polishers. Among medium grit naturals the Binsui dishes slowly, even moreso than the Igarashi.
Naturals are quite different in terms of dishing rates. Nubatamas too. Overall Choceras dish somewhat faster than Shaptons again coarser faster than finer.
But you shouldn't pick a stone out just because of dishing rate. Thus for the Nubatama series a 1200 bamboo will dish more rapidly than the speckled 1k Ume stones, but would be ideal for a single bevel knife. Here the dishing rate and softness is an advantage. But if you want a very slow dishing stone the UME speckled 1k XX Hard will dish quite slowly and be ideal for chisel backs or for those wanting a very hard stone.
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