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 Post subject: What stones do I need to improve my results?
PostPosted: Tue Apr 02, 2013 7:58 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi, ive been working as a chef for 8 years. Ive have a standard wet-stone, wich are very cheap but unrefined corner, almost edgy.
Im using a Zanmai kitchen Knife in damaskus steel. Costed a fortune.
I met my cusine he can razor of his arm hair with his 2 knifes. He told me about this bulgarian guy who uses 4 kinds of wet-stones or something for 45 minutes.
Well Im seeking to uppgrade my wet-stone, maybe i need more than one wet-stone. But i want to really know to make my blade sharper. Maybe not razor sharp. But
im tired that my blade always lack a little edge to cut trough the peeling of red peppers and sometimes tomato. I use a ceramic rod often. But i feel like this, whatever
I do is never good enough. Maybe i dont use enough time or maybe i really need better wet stones.

I live in norway. Hope the shipping isnt gonna cost more than the wet stones.

Best Regards



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 Post subject: Re: What stones do I need to improve my results?
PostPosted: Tue Apr 02, 2013 9:53 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
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It sounds like you need a good cutter to re-establish your bevel. I recommend a good 3 piece setup for most knives:

DMT XXC coarse diamond plate for lapping your other stones and repair work, can be used to sharpen as well, but a bit extreme most of the time:
http://www.chefknivestogo.com/dmtextracoarse.html

Shapton Pro 320, comes with a stone base, cuts very fast, leaves your knife ready to jump all the way to 1,000 or 2,000 grit after:
http://www.chefknivestogo.com/shaptonpro320x.html

After this, either the Shapton Pro 1k or 1.5k will be a nice finisher, and will leave you with an aggressive, yet very sharp, edge. Most knives come from the factory this way.
http://www.chefknivestogo.com/shaptonpro1.html

I'm recommending Shaptons because they are a great set to build on as well as some of the best stones on the market.



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 Post subject: Re: What stones do I need to improve my results?
PostPosted: Wed Apr 03, 2013 1:19 pm 
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I would agree with Shaun, but with different stones but only because I prefer them over the Shapton's (everybody has likes/dislikes, it's nothing against the Shaptons)

I like the 1k Ume, but it's OOS at the moment.

I also like the Bester 500.



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 Post subject: Re: What stones do I need to improve my results?
PostPosted: Wed Apr 03, 2013 6:39 pm 
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I like the Shapton Pro 320 and the Arashiyama 1k,6k
http://www.chefknivestogo.com/4pcshstset.html
You can stop at the 1k or do a little polishing on the 6k to refine farther.



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 Post subject: Re: What stones do I need to improve my results?
PostPosted: Wed Apr 03, 2013 8:35 pm 
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Uh Oh, that's 2 votes for the Shapton 320! Don't make me call Michiel in here too! :mrgreen:

The reason I say for that stone is because, yes, I am partial to Shaptons, but also, it's fast enough to give a new sharpener fast results, but not so fast that you'll damage the knife. Not getting results fast enough is the number 1 reason people quit sharpening, so it's all about getting someone started IMO.



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 Post subject: Re: What stones do I need to improve my results?
PostPosted: Fri Apr 05, 2013 4:25 pm 
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Michiel sharpens razors and is German...or Swedish....or something European....what would he know? Doesn't he just use coticule's?

LMAO!! Sorry Michiel....I know you're really from Poland!!!



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 Post subject: Re: What stones do I need to improve my results?
PostPosted: Sun Apr 07, 2013 4:37 am 
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Hey! No Polish jokes at Michael's expense. Be nice! :) Those Poles are hoarding coticules? No wonder they are getting so expensive!

Seriously though, first you need to precisely shape the knife with a coarse stone or better yet a diamond plate. Then you need to begin to refine the edge and finally to provide some level of polish to get the cutting performance you seek.

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Ken



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