Tue Jul 09, 2013 9:35 pm
I’ve decided that it’s about time I learn how to sharpen my kitchen knives with sharpening stones (water stones are my choice). However, before I place my order with you (you seem to have a VERY good reputation based on recommendations on various forums) I need some help please. Even after doing a LOT of research, I still could use some expert advice.
1. Water stones – I think I’d like to get a Arashiyama 6000 and a Bester 1200. Should I get the Bester 1000 instead? My knives don’t have any damage, they’re just really dull. Do I also need a Beston 500? I’ve watched your videos btw.
2. Stone holder – I don’t have a clue here. Do I go for a countertop model (which one?)? Do I go for an over the sink type model (I didn’t see one on your site, just in one of your videos)?
3. Steel sharpener – Ceramic or diamond? Could you make a recommendation?
Many thanks in advance for your time and help with this!
Tue Jul 09, 2013 9:38 pm
I like the Bester 1K a little more. It cuts faster.
I like the sink bridge a lot and I never sharpen without mine. That said some people dont have a good set up for this. Also, some guys really enjoy sharpening while seated. It's really up to you.
Get the Mac Black ceramic rod. It's the best one we sell regardless of price. There are others but diamond rods are aggressive and best for line cooks that want to get a quick, toothy edge. Ceramics are better for most people.
Tue Jul 09, 2013 9:39 pm
A 500 grit range stone would be used for thinning, and repairs.
The same things can be done with a 1200 (or 1000) grit stone, it'll just take longer.
Buy the 1200 Bester....it's a nicer stone than the 1000 and the grit difference is irrelevant.
Over the sink bridge if it'll fit....this thing changed my sharpening life. I absolutely love it.
Without knowing which knives you have, I can't comment at all on the honing rod except to say I don't use one and rarely recommend one.
Wed Jul 10, 2013 2:24 pm
Wed Jul 10, 2013 5:52 pm
Some users love sink bridges, but I have the Suehiro stone holder and couldn't imagine doing without it at this point. It holds both my synthetics and naturals very well, no slipping whatsoever, even on a wet counter top. http://www.chefknivestogo.com/sustho.html
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