good honing steel?

Discussion in 'Cooking Knife Reviews' started by mrbushido, Jun 27, 2014.

  1. mrbushido

    mrbushido

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  2. rick alan

    rick alan

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    There is also the Kyocera

    Looking at the reviews of the Kyocera apparently these are a little rough at first then wear smooth.  Seems all right though initially they may rough up any fine polish you put on the edge, but not a worry probably unless your stones are finer than 3K JIS.

    Rick
     
  3. mrbushido

    mrbushido

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    Ok because i got the grunwerg steel as a present. And yes use 6k as last stone.
     
  4. rick alan

    rick alan

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    Great!  Now you can take a few swipes and tell us if it is any rougher than the 6K finish.

    The reason I like my fine Arkansas stone as a steel (I rounded one edge) is that its finish is in the area of 10-12K.

    Rick
     
  5. mrbushido

    mrbushido

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    Okey. Will do when im back from vacation :)
     
  6. ziggyb

    ziggyb

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    Personally am a big fan of Idahone Ceramic Honing Rod.

    1200 grit, equivalent to the Japanese range of 3k,
     
  7. mrbushido

    mrbushido

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    Okey anyone got any ideas about how the grunwerg is?
     
  8. rick alan

    rick alan

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    The Idahone is the recommended one here, but I have never personally used one.  I recall BDL indicating it was superior to a polished packers steel, which would indicate it actually behaved finer in application than 3K.  I have seen sintered rod used in various industrial applications that had a rather smooth/shiny surface as a result of the material and sintering process.  I could be completely wrong here though now that I consider the trustworthiness of my recall, in which case I would owe some an apology for no-it-all assertions.

    MrB, as to the Grunwerg, you may just have to wait till you get home.  :-(

    Rick
     
  9. mrbushido

    mrbushido

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    Hehe okey bro
     
  10. ziggyb

    ziggyb

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    It's my go to in the kitchen for some quick touch up.
    Leaves the perfect amount of tooth if the knife is too sharp for the job.

    Though I cheat with other setups I have in the shop for sharpening like a paper wheel or leather, if ion the kitchen and first cut feels a bit dull, a few strokes fixes that right up.

    I feel it is a bit above 1200, just a bit, maybe 1500.

    Cleanup is a breeze and the key to keeping it performing consistently.

    Oh, baby butt smooth out of the gate, no breakin needed.
     
     
    Last edited: Jun 28, 2014
  11. mrbushido

    mrbushido

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    The idahone or the grunwerg?
     
  12. ziggyb

    ziggyb

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    If you mean me the Idahone.
     
  13. mrbushido

    mrbushido

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    Okey mate. Really hope the grunwerg is good since it was a gift
     
  14. mrbushido

    mrbushido

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    Got home now the grunwerg is actually pretty god i think.
     
  15. mrbushido

    mrbushido

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    Polish the edge at 6k stone then the grunwerg steel after at a stepper degre say 20 i think leaves a little bite in the edge perfect :)