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 Post subject: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 12:50 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 631
I'm in the market for a stone for my Kikuichi... It is VG-10. I'm looking more for a stone to polish rather than repair its blade, as it isn't dull at all. I am kind of new to the concept of different sharpening stones, I always just used a Norton tri stone on my German knives. Can anyone make a suggestion? Any price range can be considered at this point and I have no prejudice on brands either.

Also, If you could suggest good stones in general, that would be awesome. It is time that I got my own set anyway.

Thanks for reading and sorry for the vagueness of this request.



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 Post subject: Re: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 12:59 am 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Try the third set on this page that has the 2 arashiyamas in a set. It would be a good pair for your knife:
http://www.chefknivestogo.com/shstse.html



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 Post subject: Re: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 1:01 am 

Joined: Fri Jun 29, 2012 11:56 am
Posts: 207
Location: Austin, TX
Start by looking at the sets. Any of them can provide you with a very good set for VG-10. If you are looking for just one stone, then my vote would be the green brick http://www.chefknivestogo.com/naao2kgrbr.html.

Whatever you choose, I highly recommend a flattener at a minimum http://www.chefknivestogo.com/140grdistflp.html.

If you want to broaden your horizons, give us an idea of budget, what your current stones provide, and how you use the knives you are sharpening so we can provide a more-complete recommendation.



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 Post subject: Re: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 1:02 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 631
Thank you, I will do just that.



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 Post subject: Re: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 1:07 am 
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Joined: Thu Apr 26, 2012 5:13 pm
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Location: CT
Well, even if you use a finer grit stone, you will need coarser stones to thin the knife as you sharpen. I would get a 1K and something in the 3-5K range.

I would suggest a Nubatama Ume 1K Speckled stone. It's nice and fast, doesn't clog up much and feels nice on many steels. I would go up to another stone. I usually use a Meara J Nat or Rika 5K as my next step and then strop on leather to make sure the burr is gone and to give a little polish to the edge. The Latte 400 stone or Bester 500 are great coarser stones for thinning/chip repair. The Latte is a bit smoother and slower than the Bester 500, which removes steel very very quickly, but feels very scratchy and rough when using it.

This set is the Latte 400, Nubatama Ume 1K Speckled and Rika 5K:
http://www.chefknivestogo.com/3pcset.html

Bester 500, Beston 1200, Rika 5K, deburring felt block and eye loupe:
http://www.chefknivestogo.com/3pcstoneset.html

MrFanatic's set:
http://www.chefknivestogo.com/mrfa3stcoset.html

This gets you a stone holder, stone flattener and some strops to deburr on and refine your edge:
http://www.chefknivestogo.com/stsetwiunhob.html

If you are on a tighter budget, this combo stone will be good:
http://www.chefknivestogo.com/mrfa3stcoset.html


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 Post subject: Re: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 1:15 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 631
The stones that I use right now are kind of like a community set, they are just basic Norton stones in a low, medium, and "high" grit. I'm not really sure of much else about them other then I think they are oil stones.

Right now, budget isn't really a concern of mine because I can just use them until I save the money for new or better stones.

I generally use a Henckels 4 star 10in chef for any heavy work with bones involved. I also use it on hard skinned veg and chocolate, it is more of a beater knife but it can take it. I use the Kikuichi 9.5 for proteins and generally everything else. I think that it would be fine breaking down chickens and beef, etc. but it is my newest knife so I kind of baby it. The Kikuichi is usually far and away sharper than the Henckels.

I would ideally like to start somewhere that would be good for both my German and my Japanese knives. I am a competent sharpener in technique but not so much in equipment, so I don't know if there are vast differences in the stones used or if I need to make special concessions to certain steels over others.

Thanks for you input.



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 Post subject: Re: Stone for Tsuchime Damascus...
PostPosted: Wed Aug 07, 2013 2:00 am 

Joined: Tue May 29, 2012 12:29 am
Posts: 782
chefknivestogo wrote:Try the third set on this page that has the 2 arashiyamas in a set. It would be a good pair for your knife:
http://www.chefknivestogo.com/shstse.html


Still some of the best stones I have ever used and do very well with VG-10.


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