Thread: What do I need for my kitchen knives

I use my Naniwa 1k, seems to work well, and have yet to go up to 5k which people suggest should really do a great job. I don't see any reason you can't use your Naniwas on kitchen knives. Are they in bad enough shape that you need a lower grit?
If so, I like the EZ Lap diamond stones for good general use.

Around 1k is quite nice for starting out with kitchen knives, leaves a decent edge and doesn't remove metal too fast. For rougher work I reach for my well worn DMT 325.

I found paying attention to the burrs helpful, raise a burr on the 1K, flip over, repeat. Not required in most circumstances but if you have a knife with good steel it's nice to take it to shaving sharp.

a 1k stone works well. I use a King 1k because it seems to cut a lot faster than my Naniwa SS. Some knives do really well if I finish them with a BBW. This is reserved for mostly my thinner bladed Santoku and Gyotu blades.

Originally Posted by RoyalCake

I use my Naniwa 1k, seems to work well, and have yet to go up to 5k which people suggest should really do a great job. I don't see any reason you can't use your Naniwas on kitchen knives. Are they in bad enough shape that you need a lower grit?
If so, I like the EZ Lap diamond stones for good general use.

I took your advice and used the 1000k and a couple knives came out really sharp. The rest were in bad shape and will require a much more course stone, maybe a 320 or 500 but I am going to try my DMT 320 and see what happens. Thx for the help