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Sharpening grit progression question.

Wed Nov 13, 2013 2:05 pm

Hello Mark,

I am about to place a big order with you. Big that is for someone who doesn’t have a lot of money!

Before I place my order, I would appreciate your answering some questions. You have been great in the past helping me and I hope you have the time to continue your excellent customer service. Here are my questions:

Since the grit rating of various stone producers varies, I am going by micron size. Sharpening Supplies (one of your competitors) has a great chart. Here is what I am looking at:

http://www.sharpeningsupplies.com/Sharp ... 1C125.aspx

So my question to you is: How big of a jump can one make between stones in order to minimize the number of stones (and therefore the cost)? Do you think 120 micron (extremely course) then to a 40 micron (medium) then to a 20 micron (fine) is valid?

For most Western knives, do you think 1,000 grit is an acceptable final grit due to the softness of the metal?

Which stone is better to use after a coarse stone and before a finishing stone based on your customer feedback. The Atoma 400 grit or the Shapton Glass 500 grit?

Thank you for your advice.

Re: Sharpening grit progression question.

Wed Nov 13, 2013 2:11 pm

Hi Jim,

If you want an economical solution that still produces a very good edge for western knives I would recommend a rough stone and a medium grit stone. We were just talking about this in another thread here: my-go-to-stones-t4171.html

You could easily use 2 stones such as the shapton glass 500 and the shapton glass 2k and that would be all you need. The 2 k stone is an ideal finisher since it gives a nice toothy edge but it's refined enough to last and you can get you edges to shave with this grit. http://www.chefknivestogo.com/shapton.html

If you stick with Japanese stones all the grits are the same so you could also do the latte 400 followed by the green brick and that would be a good 2 pc set as well.

Here is the latte 400: http://www.chefknivestogo.com/la400grst.html
Here is the green brick: http://www.chefknivestogo.com/naao2kgrbr.html

Re: Sharpening grit progression question.

Wed Nov 13, 2013 2:13 pm

PS those guys at Sharpening Supplies are located about 8 miles from our shop. I've never met them but I read a little article in the local paper about them. I think they're a father and son that run that business out of a small warehouse outside of town.
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