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 Post subject: what stones do i need
PostPosted: Mon Mar 10, 2014 5:41 pm 

Joined: Mon Mar 10, 2014 5:38 pm
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I use a white steel 10" gyuto in a restaurant setting daily. I want to be able to maintain sharpness with a mirror polish. What stones/grits/strop would you guys suggest t hat is budget friendly.


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 Post subject: Re: what stones do i need
PostPosted: Mon Mar 10, 2014 6:17 pm 
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Depending on just how mirror polished you want, something in the 8k to the sky's the limit grit # will work.

The Naniwa 10k Superstone offers as crisp of a mirror polish as I've ever seen:

http://www.chefknivestogo.com/na10grsust1c2.html

PITA stone to use though....chalk soft, gouges looking at it sideways. Still, though, my favorite polish stone.

Other than that, you'll need the progression up to that stone:

http://www.chefknivestogo.com/nushset.html

This will get you there.

This begs the question, though.....why do you need a mirror polish? Mirror does not equal sharp.



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 Post subject: Re: what stones do i need
PostPosted: Mon Mar 10, 2014 6:30 pm 

Joined: Tue May 29, 2012 12:29 am
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For white steel I would recommend the Naniwa 2k Green brick. It does a excellent job with white steel and will provide a very good edge to a knife that is used a lot.

It polishes to a much sharper level than the grit would suggest.


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 Post subject: Re: what stones do i need
PostPosted: Mon Mar 10, 2014 7:41 pm 
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Single stones don't do an overly good job at both grinding steel and polishing the edge to mirror finish. Usually you need a progression of stones to achieve this. The tighter the progression, the better your results for getting a true mirror polish.

That said, you mentioned "budget" in your post and getting a whole bunch of stones will explode your budget.

Maybe this simple combo stone will do the trick: http://www.chefknivestogo.com/imtwosi1kst.html



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 Post subject: Re: what stones do i need
PostPosted: Mon Mar 10, 2014 11:02 pm 
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There are many different ways to go, what kind of budget are you looking at?



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 Post subject: Re: what stones do i need
PostPosted: Mon Mar 10, 2014 11:32 pm 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 645
First, do you want to polish the entire blade to mirror shine or just the edge?


The less distance between your jumps will get you a "finer" refinement, making an edge more of a mirror. But I do second the question.... Why is this your goal? On a restaurant knife that sees daily use, white #1, you are probably looking at daily polishing to maintain this finish, perhaps a couple times a day.

I would recommend getting a couple stones, maybe 1k through a 6 or 8k and starting there, to see if a mirror edge is really something you need.

I mean, mirror polish is sexy on a knife, but unless you are in front of the guests doing carving or sushi, a more practical 4-6k finish would keep you working longer between hones.

Just my $0.02, please encourage our discussion with more information about what you would like to accomplish.



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