Mon Jun 11, 2012 6:29 pm
I have been getting consistent results on the bester 1200, and am very happy with them, but the taste of sharper is to sweet to resist. Knife wise i have an fkm petty, a carbonext gyuto (probably to change to carbon or hd for a silly reason), and my old german chef knife. and will be adding another knife or two pretty soon (they are herd animals after all).
Basically i am looking for the 'next' stone in the progression. and what are the merits of a 3 vs 4 stone kit (leaning 4). And if going with a 4 stone kit, what would you use for the 2 higher grit stones. I have been reading up on the suehiro 5k and the arashiyama 6k for the next stone, but am defiantly open to suggestions.
Mon Jun 11, 2012 6:41 pm
Build on the Bester 1200 with the Suehiro Rika 5k. If you feel the need for a coarse stone to set your bevel or repair chips, the Beston 500 fits in well. Those three should be all you need for kitchen knives. If you want a higher grit, I'd suggest a Naniwa SuperStone 10k, but you really don't need anything higher - 5k is a good stopping place.
Tue Jun 12, 2012 7:58 pm
I agree with the Rika. It's a good stone and a good match for the beston 1200. Here's the Suhiro Rika for those that are reading along.http://www.chefknivestogo.com/suri50grst.html
Next stone after that I would recommend a lower grit stone that cuts fast. The Chosera 400 is a good choice as is the Beston 500http://www.chefknivestogo.com/beston500.html
Wed Jun 13, 2012 3:21 pm
Rika. Similar feeling stone, so you won't have to learn to get used to it.
Sat Jun 16, 2012 3:11 am
I got the rika today, thanks Mark! Short soak, flattened, and 3 knives sharpened. This slope of sharpening is getting really slick.
Sun Jun 17, 2012 12:23 am
I'm glad you got it.
Let us know if you have any other questions. I use the Rika all the time and really enjoy it.
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