Mon Oct 29, 2012 2:06 pm
I have sharpened for years with cheap stones but feel my growing collection of better knifes deserve more. Looking at this set http://www.chefknivestogo.com/3pcstoneset.html
but to I need to plan to strop too? I have a MAC ceramic rod I have used in the past and all of my knives are fine so far. I do have a CCK cleaver I would like to step the edge up on. Hoping to just buy once!
Mon Oct 29, 2012 2:42 pm
You don't need to buy a strop, no.
I don't find a strop useful unless I'm sharpening upto my Naniwa 10k SS and even then I rarely use them. Most strops use very fine compounds that simply won't do much good after a Suehiro Rika. Will they help at all, sure....but IMHO they are most beneficial after a finer stone than the Rika.
If you're stropping to remove burrs, you can do so on newspaper.
Mon Oct 29, 2012 3:09 pm
So I should be good with the five piece set. Anything else you would recommend?
Mon Oct 29, 2012 6:37 pm
Something to flatten the stone's with.http://www.chefknivestogo.com/dmtextracoarse.html
You can use wet/dry sandpaper on a piece of glass too, but the DMT plate is so nice to have.
A stone holder is nice to have:http://www.chefknivestogo.com/nastho.html
or a sink bridge in lieu of the stone holder:http://www.chefknivestogo.com/nasibr.html
That bridge changed my sharpening life. I love it. In fact, looking at that product page, the second video is mine.
Mon Oct 29, 2012 6:38 pm
Ooops, I hit submit too early.
A Sharpie is nice....Sharpie trick is priceless.
Other than that...patience!
Mon Oct 29, 2012 9:40 pm
Well I have been sharpening on good stones myself for a couple of months now, so I know I have a lot to learn. But my technique is getting better all the time. So with that I have to say that I love the balsa wood strop with the 1. diamond spray. Just a few light strops on the cutting edge and my knives are significantly sharper. I have the nice holder, but I think you could get by just with the balsa wood on a non-slip surface for way less money.
Tue Oct 30, 2012 6:03 am
What kind of stone sharpening you are using case, as I get interest with your experience.
Wed Oct 31, 2012 11:47 pm
I use a half dozen muddy water stones ranging from 150 grit to 5000 grit. The coarser stones are only for abused and really dull knives which I seem to get a lot. My finest stone is a Ozuku Asagi, but I don't use it on most knives. I usually finish by stropping on the 5000 (Suehiro Rica) grit stone, and then strop on balsa wood only a few strokes and only right on the cutting edge.
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