Sharpening stone help

Discussion in 'Cooking Equipment Reviews' started by pinkfreud65, Jan 19, 2017.

  1. pinkfreud65

    pinkfreud65

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    Will be grabbing a Fujiwara FKH (the non-SS one) I'm looking at spending around $30 for a starter set of stones...what is your recommendation for me? Also, what grits should I be looking for? 1k/6k or 800/4k? I assume the first will get a better edge because it's a finer grit. Thanks for any help!

    *edit*- spelling
     
    Last edited: Jan 19, 2017
  2. sushi-nate

    sushi-nate

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    Your first stone should be a low grit combo, like a 450/1000. Practice on old knives to learn how to put on a solid edge on the 450 and polish out the burr with the 1000.

    Then move up in combos to get a finer edge and polish. 450/1000 and a 3000/6000 should be enough to handle most knives.

    Fugiwara carbon knives only have a hrc of 60, so a 1000 grit would be great. It's always nice to have a low grit starting out to help fix mistakes and to learn by being able to see how even you sharpening is. With a 3000 you can put a keen edge sharp enough to easily shave.

    Hope it helps. echefknives.com have great video tutorials.
     
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  3. pinkfreud65

    pinkfreud65

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    Awesome info, thanks!! COULD you recommend a set? I.e. link? ;) thanks!
     
  4. sushi-nate

    sushi-nate

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  5. millionsknives

    millionsknives

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  6. pinkfreud65

    pinkfreud65

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  7. jc57

    jc57

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    While you are on the JKI web site looking at that stone, look at the #280 stone fixer he has listed for $25  as well.

    If you are going to use water stones, you need a way of flattening them.  For someone getting started on a budget, that could be a good option.

    I agree with the 1000/3000 suggestion.  For your new knife, which should have a good factory edge, that will be fine for maintaining and improving the edge.  As long as you don't let your knife get overly dull, or chipped out, you won't need the coarser stones.
     
    Last edited: Jan 20, 2017