Thread: Chosera or Naniwa for Bevel Setting?

Originally Posted by Tierdaen

The fact that frequent readers and experienced users are aware that Naniwa only has two popular product lines in this community do not render the point invalid. Your "we all" may in fact exclude the OP and many others who are not as well-versed in the market. To suggest that it doesn't matter because you and some others understood is quite contrary to the notion of wanting to be helpful.

BTW NANIWA produce much more than just these two lines, there are also NANIWA DIAMOND stones, woodworking stones, economy and pro lines for kitchen knives and so on.

As for the phrase about stainless steel it needs to be explained.
The main idea is that softer and viscous stainless steel provoke two bad things:
1) too much slurry that can make the edge rounding instead of sharpening ( when excessive pressure on bevel setting )
2) sometimes NANIWA SS are clogging too fast with stainless and you need to dress the surface after each some ten strokes or so