Wed Nov 20, 2013 7:50 am
Wed Nov 20, 2013 3:22 pm
Wed Nov 20, 2013 3:23 pm
Wed Nov 20, 2013 3:45 pm
James Lewis wrote:Okay so having finally been able to order a 'Keijiro Doi Blue Steel Yanagiba Mirror' I’m now thinking I should probably have a good set of stones to keep it sharp. I’m not a newbie to sharpening but the only stone I currently have is a Global combination stone (240/1000 grit).
Given I’ve ordered a good quality knife I want some good quality stones. I’ve been reading through the forum to see what others have recommended but would like feedback on the list I’ve drawn up.
My thinking is to start with 3 stones – 1000, 5000/6000 and a 10000 or 12000.
I like the look of the Arashiyama set which would get me the 1000 and 6000. http://www.chefknivestogo.com/4pcshstset.html
I’m a little bit unsure about what to get for a finer grit though so here’s what I’m looking at:
- Imanishi 10,000 Finishing Stone
- Chosera 10,000 Grit
- Naniwa 12,000 Grit Superstone
- Nubatama Bamboo 15K
I’ve read some people say that for knives you don’t need to go to 10000 grit or higher but given the finish on the Doi I thought having the fine grit will help maintain it looking good. The knife will only be used at home so I want to make sure it looks it’s best as well as being sharp (of course!).
What do people think? I’m a bit reluctant about the Nubatama 15K (and the Chosera for that matter) because for the price I could probably get a natural stone.
I also plan to order a flattening plate and a sink bridge.
Look forward to hearing everyone’s thoughts and thanks in advance.
Thu Nov 21, 2013 2:37 am
Thu Nov 21, 2013 5:23 am
Thu Nov 21, 2013 9:09 pm
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Fri Nov 22, 2013 3:38 am
Sat Nov 23, 2013 7:52 pm