Waterstone Set for the Man Who Already Has an EP.

Discussion in 'Cooking Knife Reviews' started by boar_d_laze, Jul 31, 2010.

  1. boar_d_laze


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    Cook At Home
    In another thread started by Kohno, SockPuppetDoug wrote a long post about sharpening stones.  The thread is already very confusing, and I didn't want to make it worse so I'm taking the liberty of starting this thread to address Doug's questions.

    Doug wrote:
    First, take a look at my post to Brisket in his thread.  It's got a lot of the background, general information and reasoning you want. 

    You don't want to a Naniwa SS 10K as one of your first stones.  It's very soft and the potential of gouging the stone and doing some serious damage to an expensive stone and your knife is just too high.  

    Naniwa SS are great stones in their own right, and the best beginner's stone around.  The idea of keeping your set down to them only makes more sense that it does with any other line of stones.  That's not just theory and research.  I've had a a full set each of Nortons and Shapton Pros.

    But, as in the post to Brisket, there are better stones for many purposes and many users than Naniwa SS. 

    Hold off on a true polishing stone for now.  If you want to max the polishing potential on a kit you can build on... Beston 500, Bester 1200 and Arashiyama/ Takenoko (same stone whichever name, truly 6K although some dealers list it at 8K).

    If you want to build a set with the idea of getting to a sashimi bocho level polish, Beston 500, Bester 1200 and Naniwa SS 3000 with the idea of adding both a Kitayama and a Naniwa SS, Pure White 8K, or SS 10K in the future. 

    There are, of course, other options.

    Just to muddle things a little:  Do I think the Beston 500 and Bester 1200 are better than a Naniwa SS 400 and 1000?  Not by much.  Naniwa SS is a great choice.

    It's a measure of how close these questions are and how good the stones that knowledgeable sharpeners in substantial agreement will end up with different kits.  You pickem.

    Keep on asking,

  2. sockpuppetdoug


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    As usual, thanks for the advice, BDL.  I think I've got my head wrapped around this thanks to you and Chris so no more questions (for now /img/vbsmilies/smilies/smile.gif).  I'm going to concentrate on what Chris called the "anchor stone".  The EP is my security blanket so I can focus on getting the lower grit stones right for as long as it takes.

    But out of curiosity, I do have one related question:  Mist vs. mirror polish.  As it pertains to gyutos is one more desirable?  I've seen people favor one or the other on Fred's Cutlery Forum but never found an explanation as to why.  Is it performance/task/knife related or aesthetic?  All my knives cover basic cooking requirements at home:  gyuto, petty, cleaver, deba, paring.  But the gyuto absorbs ~85% of my time behind the cutting board.  I don't own any knives that demand a high level of polish and probably won't until I repair the hole in my wallet.... so does the type of polish matter?

    Also, the Chad Ward article on sharpening - I devoured that one.  It was tasty.  Any other links in your bag would be much appreciated.  Thanks again!