Mon May 05, 2014 9:57 pm
There are a few stones that get a lot of attention on this board. The Sanyo 6k is not one of those; in fact I have not seen a single recommendation for or discussion about it. But I had a good chance to pick up and try the Sanyo 6k second hand. I'm moving into it off of an Amazon special, so bear in mind that my frame of reference is limited.
My first consideration was, as the product page says, that there is a film on the outside. I lapped it thoroughly and, after a soak through dinner, took it to the mat with two work knives, my FKM sujihiki and Mac Pro chef knife. The stone is smooth and soft, not terribly dissimilar from the Aotoshi 2k. I found the stone to do brisk work and revealed a refined working edge quickly. I finished by stropping on the stone, then on horse butt, and the resulting edge is excellent. The stone felt almost luxurious with a knife on it and I'm quite pleased. It is certainly a step up from what I was using. I will further opine on the susceptibility to dishing, clogging, and gouging after more use.
Anyone else here used the stone and have any other thoughts?
Tue May 06, 2014 12:12 am
It's pretty new on the menu; thus, the little mention.
Tue May 06, 2014 9:21 am
I own the sanyo 6k stone as well I've had it for about 2 months its such a hard stone there is little to no dishing, gouging and i haven't noticed any clogging issues and it will leave a mirror finish on the edge of the knife . This is the highest grit stone I've used so i cant compare to other high grit stones it cuts good enough for me and is very slow wearing
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