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 Post subject: Stone Advice
PostPosted: Thu Jul 31, 2014 4:39 am 

Joined: Wed Jul 30, 2014 8:11 pm
Posts: 2
I have good knives, including a good generic set of JK that are about 20 years old. I maintain them on 800 grit and 1200 grit DMT "stones".

I plan to soon get a great JK - thinking about a Takeda 240 gyuto.

I am looking for suggestions on the stone(s) I should have to properly maintain the new knife. Good price/value is a factor.


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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 3:07 pm 

Joined: Sun Jun 01, 2014 4:32 pm
Posts: 116
Location: Cape Town , SA
Have you looked the Edge Pro system for sharpening, it's very popular here.

http://www.chefknivestogo.com/edgeprosets.html


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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 3:49 pm 
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Joined: Mon Apr 23, 2012 4:45 am
Posts: 1342
Consider a natural aoto. There is a wide range of prices, but some are even more affordable than synthetics.

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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 6:11 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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An excellent set that will maintain any knife you have. Shapton Pro 3pc Set 320, 1K, 5K http://www.chefknivestogo.com/shpro3pcset.html



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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 7:22 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 195
You can always use the Takeda solution:

http://www.chefknivestogo.com/tahahewh.html

See method:
https://www.youtube.com/watch?v=n7iVKRmmTNY#t=258


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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 7:30 pm 

Joined: Tue May 29, 2012 12:29 am
Posts: 840
I've tried the Takeda stone, it's not easy.

It's not recommended to use diamond plates on Japanese knives due to the diamonds having a tendency to gouge deeply into the steel.

IMO, you need two stones. A 1k and a finishing stone would be a good start.


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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 8:09 pm 
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Jason B. wrote:I've tried the Takeda stone, it's not easy.

+1 Definately not as easy as I was expecting. The stones weren't very good quality either, they dished Very fast.



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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 10:00 pm 
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I've put together two stones on a paddle using Choceras and Shaptons. It is a different style of sharpening if that's what you want to do. Basically EP sized stones on a larger paddle. I even have some little 'baby aoto' if you like smaller stones - about 1x1x5.5 inches. Just not sure this was the direction the original poster was going.

I mention the aoto because it works great on carbon steel and as a single stone it spans a range of grits from ~ 1k to 4k so it can work as a one stone solution. It isn't unreasonable to precede it with a 1 or even 2k stone however.

+1 to Jason's comment about diamonds on thinner blades like Takedas. To get a nice kasumi finish on his blades naturals work real nice. If you are looking at synthetics and want an aesthetically pleasing finish, this is a perfect case where the 2k or 3k Nubatama Bamboo would be an excellent choice. Here I do a 311 mm Takeda wa-sujihiki with the 2k Nubatama Bamboo stone



Takeda's knives can certainly benefit from going to an even finer finish such as a Yaginoshima Asagi or Hideriyama Iroko too. It is also reasonable to use a Hakka Tomae to follow the curvature of the blade.

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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 10:41 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 195
Any special advice on sharpening Takeda's?

I have a Sasanoha that wedges terribly. It is thick above that wide bevel.

I understand it is zero-ground so don't want to use the EdgePro since I cannot adjust it low enough.


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 Post subject: Re: Stone Advice
PostPosted: Thu Jul 31, 2014 11:00 pm 

Joined: Tue May 29, 2012 12:29 am
Posts: 840
Here is a video I did on sharpening a Takeda.

https://www.youtube.com/watch?app=deskt ... QebqMmhRJU


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