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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Tue Oct 15, 2013 1:08 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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I use:

DMT XXC plate
Imanishi Latte 400
Nubatama Ume 1000 Medium
Suehiro Rika
Naniwa Superstone 10k

I think mixing stone's is fine.



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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Tue Oct 15, 2013 3:06 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7880
Location: Madison Wisconsin
I mix and match all the time mainly because I need to talk about stones to people.



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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Tue Oct 15, 2013 7:51 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2271
"I use:

DMT XXC plate
Imanishi Latte 400
Nubatama Ume 1000 Medium
Suehiro Rika
Naniwa Superstone 10k"


Strong endorsement of mixing stones :)


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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Tue Oct 15, 2013 9:27 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4712
Absolutely no problem mixing stones.



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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Tue Oct 15, 2013 11:16 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2271
So, would you guys agree that the SS 12k or Shapton Pro 15k would be a better next step in my progression than the Imanishi 10k?

Are there other high grit stones that may be budget friendly in the 10k+ range?


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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Wed Oct 16, 2013 12:36 am 
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Location: Madison Wisconsin
There are no hard and fast rules about stone progressions and most guys just experiment until they dial in the edge they want. The general rule is you can double the grit for each step of your progression so going 8k, 16k would be fine and save you the cost of buying a 10k stone altogether.



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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Wed Oct 16, 2013 1:47 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 2271
Mark:

I am pretty comfortable with the grit range, I guess I was more interested in ya'll's opinion on the Shapton Pro 15k, Imanishi 10k, Naniwa SS 12k comparison.

I guess one other questions that pops to mind...is if doubling grit is Ok, is the typical 1k-5k progression too close?


BTW thanks all for your expertise...I really appreciate it.


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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Wed Oct 16, 2013 2:26 am 
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Shapton Pro stones are very hard. The Naniwa SS will be softer as I assume the Imanishi will be somewhere in between if that makes any difference to you.



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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Wed Oct 16, 2013 2:32 am 
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Joined: Wed Jan 30, 2013 8:06 am
Posts: 389
Location: Peoples Republic of Massachusetts
I see alot of talk about the SS 12k on razor forums. I personally stop at a nubatama 10k and finish on a zulu grey with good results. I have been to a 'professional' sharpener/honemeister here in MA and he uses shapton glass exclusively (up to 30k) I will also say that the razor he honed to 30k was friggin ridiculous!

It sounds like whichever route you chose, you'll get great results!!

Chris


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 Post subject: Re: Imanishi 10,000 - or other???
PostPosted: Wed Oct 16, 2013 11:55 am 
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You will get some opinionated answers here for sure, but I'll throw in my 2 cents to help a bit.

We talked about doubling the grit between stones in a progression? My personal rule is to stay around a 4x jump, but a 1k to 5k jump should be fine as well. It's just not as nice as a smaller jump, and takes little bit longer. The main thing about taking big jumps is that it takes longer to polish the whole bevel and if you are not experienced you may very well mess up the edge. Too big of a jump and you will never get out the previous scratches, and when it comes to razor honing, scratches are bad. For a kitchen knife making big jumps isn't as bad because a toothy edge is often desirable.

The Shapton 15k pro is great for finishing razors before going to the strops, and I prefer the 16k Glass for finishing kitchen knives. (some people find the 16k glass to be a bit finicky for razors, I included, but the 15Pro is a dream). You may very well finish your razor on the 8k ss if you want as long as you are following up with a good stropping progression, starting with no finer than half micron. Please remember though, razor honing is much different than kitchen knife honing, although much of everything carries over. Hope this helps! :)



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