It is currently Thu Aug 27, 2015 10:57 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 4 posts ] 
Author Message
 Post subject: Initial grit recommendation? Takeda Suji
PostPosted: Sat Mar 28, 2015 10:00 pm 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 468
Location: Long Island, NY
Hi. So I bit the bullet last night and have a Takeda suji on the way. Planning to use it this coming Friday night.

If the OOTB edge needs some tuning beyond a 1µ strop what's a good finishing stone? I have available to me:

Naniwa super: 3K, 5K (also a 10K)
Shapton Glass: 4K

Thanks for any advice.



_________________
Knowledge is knowing a tomato is a fruit. Wisdom is knowing whether to put it in a fruit salad.
Offline
 Profile  
 
 Post subject: Re: Initial grit recommendation? Takeda Suji
PostPosted: Sat Mar 28, 2015 11:00 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 1137
The Shapton Glass 4k should give you a nice edge with tooth for slicing. The SS stones are great polishers but can leave a running edge and are beyond what you need for a slicer.


Offline
 Profile  
 
 Post subject: Re: Initial grit recommendation? Takeda Suji
PostPosted: Sun Mar 29, 2015 1:09 am 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 468
Location: Long Island, NY
Thanks. What is a running edge?



_________________
Knowledge is knowing a tomato is a fruit. Wisdom is knowing whether to put it in a fruit salad.
Offline
 Profile  
 
 Post subject: Re: Initial grit recommendation? Takeda Suji
PostPosted: Sun Mar 29, 2015 2:57 am 
User avatar

Joined: Thu Jul 10, 2014 12:50 am
Posts: 342
I think he means an edge that runs over the surface of product without biting in.



_________________
-Chris

Got Bacon?
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 4 posts ] 


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred