Chefknivestogo Forums

I don't know about interesting, but they feel better on the stones -- R2, for all its virtues, feels tinny to me. Maybe it's in my head, but I like the grind on the chromax gyuto I have better.

Am I the only one who prefers Takamura's Chromax to R2? I love me AS but would have no hesitation to try these.

Should have said, loose consensus? I don't start with a 320 every time I sharpen either. More often than not, I'm touching up with a 6K or a Belgian Blue, maybe a soft suita. I don't drop down unless I feel like I need to. For me it was more a reaction to what I heard when starting out, which was, b...

I think that's the point, and it's easier, especially as one gains experience, to feel the burr when working with a lower grit stone.

Agree with the consensus here, starting at 320 lets you work quicker and more effectively. Be gentle. Let the stone do the work. In the end, you won't lose any more metal. I don't drop down that often, but I really don't worry about burning through my knives. I'm a home cook, not a pro. I keep them ...

I haven't tried the other you're interested in, but I find the SP 12K excels in those areas.

I hesitate to jump in because I use different fine finishing stones. Among naturals, the Ohira that Mark gets is terrific, and I think terrific value. I think these still pop up from time to time. For synthetics, I really don't use mine all that often, but I find Shapton Pro 12K to be quick and effe...

I'd have to say the Fibrox handle Kanehide TK, though it required a fair amount of work (I learned a lot) and, more recently, a Chromax. What an amazing knife.

rut roh

Well, I only have the one, and I struggle with it. But it's me, not the knife, a Masamoto KK

That is some special steel, and I expect it to be performing out of the box.

I still think it is a misnomer to say "hold a consistent angle." You want a consistent stroke. If you hold a consistent angle relative to the stone, the angle of your edge changes with the curve of the knife. If you hold a consistent angle relative to the apex, the angle of your knife cha...

Ah, that reminds me. Look up Heiji. His carbon is a cousin to white no. 1, very similar to what Shig uses. I think his work would be up your street. T-F. White no. 1 (Maboroshi) is not as prohibitive as the AS. I have a special soft spot for Munetoshi and Moritaka, which I know better. Their finish ...

Goko White no. 1 Basically anything Y. Tanaka does -- but I'll single out his AS as more different from others. T-F is also famous for AS. Tanaka and Nakagawa are tough in that they are great at a bunch of different steels. What about Moritaka in AS? White no. 2 is tricky. There are so many versions...

I tend to touch up on BBW or a suita. When that doesn't work, I drop down to SG2K or the JNS800, which I keep perma-soaking. Every once in awhile, I'll drop down to SG320. More often than not, that's for light thinning, for knives that came a little chunkier than I'd like.

I love Shapton. With that said, I have the JNS 800, which I would describe as fast-cutting and medium hard; I think most people use these for polishing, but I use it for edges, too. I also have a JKI resin-bonded diamond stone that is great for PM steels. I haven't tried it on honyaki, but I bet it ...

You will not go wrong with that Ogata. I love 270's as a home cook, who cooks a lot for a big crowd. But it is a very big jump from a 210. My first 240 felt enormous. You might look at Sakai 270's, which are often more like 250 on the edge. I think they tend to be a little more expensive, though.

Hard to beat Tanaka for a wow factor. The one I'd throw in here is this:

https://www.chefknivestogo.com/mawh1bu15.html

Interested

I've never used one. From what I see, it looks like a thin middleweight with a pretty low grind, thin enough for dense product without cracking but a low enough grind to feel solid. Seems like a great balance.