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 Post subject: Stone for my Wusthof Ikon
PostPosted: Thu Mar 21, 2013 3:11 pm 
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Location: Madison Wisconsin
I have a wusthof classic Ikon. I would like to buy a stone for it. What stone do you recommend?
Regards,
Fernando



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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Thu Mar 21, 2013 4:54 pm 

Joined: Fri Aug 03, 2012 10:01 pm
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I've sharpened my wife's wusthof's with a variety of stones from 1K up to 10K and let her use them daily in the kitchen and give me feedback on the results. What I've found over the months is that my 3K stone as a finisher seems to be the perfect match of sharpness and edge retention for the softer steels that wusthof is known for. My 1K stone left some tooth on the edge but didn't slice to her liking, and anything over 3K the edge wouldn't last. I use Nubatamas but you can obviously find other brands in this grit range. Josh


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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Thu Mar 21, 2013 7:53 pm 
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I'm with Josh. No reason to ever go over 3k on European knives. If I were going to buy just one stone it would be a Chosera 1k.



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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Thu Mar 21, 2013 9:27 pm 
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I'll third that....if you're only sharpening soft German's....a 2 or 3k edge is about it.



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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Fri Mar 22, 2013 6:08 pm 
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I'm not disagreeing with the above logic, but just to add a twist to the recommendations, I'd go with an Aono Aoto, which spans this grit range very nicely and gives a very workable edge to a Euro knife easily. And is fun to use. The stone starts off coarse like a 1k and the mud refines itself giving a final edge like a 2-5k. Other mid grit or Nakado naturals would also work nicely like the Tajima or Igarashi. These natural edges seem to last a bit longer too as they don't have as abrupt of a point of failure. Particularly nice for slice type cuts.

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Ken



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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Fri Mar 22, 2013 11:51 pm 
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Location: Madison Wisconsin
a good toothy edge is a good idea with this knife. I like the chosera 1k idea.



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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Sat Mar 23, 2013 12:45 am 

Joined: Thu Feb 07, 2013 2:15 am
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Naniwa Aotoshi a.k.a. the green brick o joy works nice on all my german stainless knives... It's on the softer side so take that into account.


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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Mon Jun 10, 2013 10:35 pm 

Joined: Thu Apr 04, 2013 8:40 pm
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How about Shapton Glass Stone 1K ? Would work fine or not?
I've never shapened my knive (classic Ikon) with a stone!
I'd like to buy one. But I'm newbie on sharpening.
Just watch the tutorials from Mark.


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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Mon Jun 10, 2013 11:12 pm 
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Shapton Glass Stone 1K is a good stone to learn on that will serve you well in the future too.



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 Post subject: Re: Stone for my Wusthof Ikon
PostPosted: Tue Jun 11, 2013 12:38 am 
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I guess you have to use them and like tough, soft alloy, European made knives.

While okay for butcher's knives, a 1K JIS finish is unpleasantly toothy for a chef's; will go out of true very quickly (impact burr); and will likely chip on the steel when it's trued.

3K is a very good finishing level for a Japanese synthetic stone.

Surgical Black Arkansas is much better; as close to perfect as you can get. If you can afford a set of oil stones just for those type of knives, it's my unhesitating recommendation for the final stone. Jim Bullman finishes (or used to) those sorts of knives with a Translucent Arkansas, and reported very good results with it.

BDL


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