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Thread: Is a Nakajama woth spending a lot of money in?

  1. #11
    Senior Member blabbermouth JimmyHAD's Avatar
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    On my kitchen knives I stick with the DMT 325 mostly. If I really want to go whole hog I'll go up to the DMT 600.

    For my pocket knives I do my Arkansas stones. Washita followed by a soft arkie. I have hard ark, translucent and black hard ark but I rarely take a pocketknife beyond the soft ark. No need for it IME.

    I've had a good nakayama asagi in the past, sold it, but it was a really good razor hone. I wouldn't dream of putting a knife to it. A waste of irreplaceable rare rock when there are many alternatives that are cheaper and replaceable.
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  2. #12
    At this point in time... gssixgun's Avatar
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    Just to toss the monkey wrech into the discussion here gents..

    First NO I would not use my Nakayama for knives nor any other of my finishers, my idea of a sharp knife is one that slices Tomatoes with simple ease and I can achive that any day in minutes without ever touching anything over a 3k..

    BUT

    Here comes the monkey wrench, why would a Knife guy be limited by the "Fineness of the J-nat" we razor guys are not, we simply use a set of Tomo Nagura and we can change the cutting abilities of the stone...
    If I wanted to sharpen a knife on a very hard very fine J-nat I could without much issue by the judicious use of the proper Nagura..

  3. #13
    The Great & Powerful Oz onimaru55's Avatar
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    As has been said it really depends on the knife & what you call 'sharpening'

    If you just use the stone for a couple of strokes to create a micro bevel on a knife, well maybe, but slightly softer stones are recommended for knives especially if you are after a kasumi (hazy) finish on the bevel surface & not just touching up the edge. A j/knife is more than just a cutting tool & the hard razor stones will not give the cosmetic finish desired even with Nagura. The curved bevel on j/knives tends to concentrate the stone to a small area so scratching is very easy with an overly hard stone.

    If we are talking softer tempered western style knives I can't see any reason to use a razor grade stone. First few cuts into a chopping board & that edge is history.
    jaswarb likes this.
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