ChipB wrote: ↑Tue Mar 06, 2018 8:30 pm
Each steel and smith's interpretation of said steel behaves differently on each stone.
I totally agree
Out of the knives that were "only" finished through an aoto, which ones struck you as particularly objectionable and why? What have you done differently with the same smiths' use of the same steels? Are you sure I haven't taken said smith/steel to a higher level of finish before?
No objections, I was just surprised THAT you stopped where you did. Most of those (
I have most of the Fujiyama steels except Togo Reigo - I am assuming that Geigo is a typo) I finish using a fine grit stone and a little higher up at 8-10k and beyond to 1 micron as they can support the finer edge and perform better in my experience. This is not an unreasonable level for these type blades.
I was curious about Kit's approach as he is a freehander with many stones available and with many knives, finishes at a medium grit (
as do I depending on knife). The Kitayama (8-10k) and Takashima are two stones I often use as well on the higher-end blades like Fujiyama. The exception is Sujihiki where I finish slightly lower at 4-5k.
The point of this thread was to describe my impressions of the various knives' performance on the stones. The progressions were detailed to give the reader some context. If you have had different results with different stones that you particularly enjoy with any of the above knives, that would be very interesting.
Got that and it is nicely detailed and informative, thanks Chip.