Thread: norton 4000/8000 wetstone

I've been using a feather razor but upgraded to the real thing. I got a dovo 5/8, a paddle strop, and a norton 4000/8000 wetstone. I was going to be getting some ja henckels kitchen knives and was wondering if there would be any problems using the same stone to sharpen my razor and my knives.

I believe that DwarvenChef uses a Norton for his kitchen knives - he is a professional chef, and should be along soon to correct me!

I would imagine as long as you make sure it's flat before you hone your razor it should be fine. J.

Howdy there

As stated above making sure your stones are FLAT. One problem with the Norton 4k is how soft it is. Sence Hinkles are soft steel anyway you will not have as much trouble as I do. I can feel the 4k stone grinding away from my Hiromoto AS knives.

I've started using my razor on the stones first, than going to the rest of my knives. That way I only have to flatten once. Razors don't erode the 4k side enough to worry about.

Feel free to ask any questions you have

Originally Posted by DwarvenChef

Feel free to ask any questions you have

What is the recipe for spicy chicken soup?
It is a rich chicken soup with strings of carrot, mushrooms, chicken and bamboo, spiced with cut red peppers.

But it is also fairly gelatinous and colored transparant red.
It is that part I cannot reproduce. I don't know where that red color comes from, and I don't know if gelatin actually works at the boiling point of water (which is how hot it should be served).

Well, you said 'anything' and you are a chef after all...

Can't say I've ever had that soup but gelatin in water is thin when it's warm as that's how you usually use it (not that I've ever tried tasting it in hot water alone ) to make any sort of jelly.
I know corn flour or startch is sometimes used for things like sauces which can be a little gelatinous (more so as they cool.) and I guess you could try arrowroot as well.

Assuming it's a chinese/Asian soup of some kind, it is likely to be thickened with cornflour or cornstarch. Odds are good that the colouring is food colouring, unfortunately.

I don't do alot of asian dishes at the moment so this is speculation...

Cornstarch is the primary thickener in these soups. Geletin will disintegrate at the boiling point, not all at once but rapidly the longer it stays that hot. With the cornstarch you need to bring it up to a boil to activate it, it will thicken noticably at a rolling boil.

The red color alot of times is from the hot chile oils used in these dishes. Food coloring tends to show up at some places as well.

Thanx for all the info everybody. I did buy the flattening stone as well. How often should I use the flattening stone and is it necessary to use it on both sides? It was mentioned the 4k side doesn't erode as quickly

Also, (off the subject again) I'm torn between the twin pro S line and the new twin cermax m66. If anybody has tried either of these and/or has some suggestions