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 Post subject: Middle Grit stone
PostPosted: Tue Sep 18, 2012 9:00 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 260
Lookin for a stone to bridge the gap between the 1k red brick and the Rika 5k. On a recent post I was recommended the green brick. Is this a wise choice? How about the blue aoto? Are there any stones I should consider that I may have over looked?

Also, I am curious about the imanishi combo as well as the king combos. Is the 800/4000 king a useful combo? Or are the 1000/6000s superior? I do understand that it is very subjective. However, with the pantheon of talented sharpeners here. I definitely would love to hear your expert opinions.


Thanks again mowgs

Ps. I have a Kurouchi santoku
Moly/van Deba
Moly/van yanagiba
And a multitude of crummy stainless knives


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 Post subject: Re: Middle Grit stone
PostPosted: Wed Sep 19, 2012 8:33 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2662
Location: CT
I often jump from my Bester 1200 to the Rika 5K. Sometimes I add in a Shapton Pro 2K, Synthetic Blue Aoto, or San Aoto j nat, depending on the steel I am using, but it's not always necessary. I use them to refine the edge and remove the burr so I can make sure the edge bevels are meeting properly before I go to the finer stones.


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 Post subject: Re: Middle Grit stone
PostPosted: Wed Sep 19, 2012 6:49 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 260
Thanks Taz! Any opinions on the combos?

Mowgs


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 Post subject: Re: Middle Grit stone
PostPosted: Wed Sep 19, 2012 7:07 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2662
Location: CT
I have a king 1000/6000 combo. It's ok, but as an entry level stone; I haven't used mine in years. The Bester 1200/Rika 5K is a great 2 stone combo! Maybe someone can comment on the Imanishi 1K/6K combo?

The synthetic blue aoto are nice, but somewhat slow.


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 Post subject: Re: Middle Grit stone
PostPosted: Wed Sep 19, 2012 8:11 pm 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
That's odd...I'd swear I replied to this yesterday.

When bridging that gap, especially for single bevels, I love my Shapton Pro 2k. It cuts fast to eat up burrs, and leaves a nice crispy shoulder.



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Eamon Burke
http://burkecutlery.com
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