Buying Advice Japanese Chef Knife

Discussion in 'Cooking Knife Reviews' started by dalailamer, Mar 22, 2017.

  1. dalailamer

    dalailamer

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    Home Cook
    Hi everyone!

    Quick question:

    I feel like it´s time to get a 3rd sharpening stone to complement my Naniwa Super Stone 1000 and the Blue Belgian one. I feel like the Belgian doesn´t quite do the trick for me or just takes a bit too long, so maybe an intermediate step would be helpful. My guess would be a Naniwa 2000 or 3000, but what do I know. Any recommendations?

    The main knife is made of blue super steel, but there are also a couple stainless German ones (X50 Cr MoV 15 I suppose). Splash and go is a big plus.

    Best regards!
     
  2. dalailamer

    dalailamer

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    So what you are basically saying is I should not get another stone?
     
  3. dalailamer

    dalailamer

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    OK thank you very much, the money will go towards another knife then :)