Thread: Naniwa's never lapped

Originally Posted by 32t

I have a low flow tank on my toilet and that sure effects the flush quality.

I would not want to store my stones in the tank because you might lower the water volume of the tank enough to create flushing issues.

In which special case, you would take it out. Don't you remember everyone putting bricks in their toilets to reduce water usage? A King 1k is not very much volume.

Steve: "I don't know. I just don't think I need it."

Paul: "Sure you do!... You're welcome.''



Enabler man to the rescue!

Originally Posted by bluesman7

In which special case, you would take it out. Don't you remember everyone putting bricks in their toilets to reduce water usage? A King 1k is not very much volume.

Yes in old school tanks I remember putting bricks in them to reduce water usage. You could even just adjust the level of the float.....

Mine has been changed to a lower volume tank already so making it even less with a hone or two would make a difference.

Many modern toilets are designed with a lower volume tank already and with the minimum volume needed.

So even the volume of a King 1K could mess with the design of a modern toilet.

One time at a factory I worked at the toilet in the men's room didn't work and after checking it out there were 5 cans of a six pack in the tank messing with the volume.

This thread has taken an unexpected turn towards toilet humour

Originally Posted by joelkerr

STF, a few years ago I went through something similar to what you're going through now. I had a King 1k, which needed to be soaked before use. I also had a Naniwa 3/8k combo (splash-and-go) which I loved. I decided I needed a splash-and-go 1k stone, so after a bunch of humming and hawing I bought a Naniwa Professional (at the time, it was only $20CDN more than the 1k Super Stone at Classic Edge and twice as thick, so it was easy to justify).

Did the splash-and-go 1k change anything for me, really? No. I use all my other stones more often than my 1k, and I usually only pull it out when I know I'll be setting a new bevel, which gives me ample time to soak it. The Naniwa works well, but the King did, too.

Do I regret buying the Naniwa? No. It's a great stone, and I like the feel better than the King. What I (kind-of) regret is going through the whole justification process, since it's agonizing at the time, and once I'm fixated on something I'm completely unable to let it go.

In the end, PaulFLUS is right - we don't need these stones. But if we want them, and can afford them, and will use them, then that should be enough reason to buy them. After all, if we don't end up using them or liking them, we can always resell them or gift them away - that way they won't be wasted. And if you can pick them up second-hand, then so much the better!

You're so right I get fixated as well.

I spent two days thinking of nothing but what 1k to get if any.
My wife got so fed up hearing about it she told me to just choose one already, which didn't help me decide.
I never had this agony over any other stone.

It's not like i didn't already have a 1k I just want a splash and go so badly.
I'm so relieved that I finally made a decision and bought one, now I can have a life again.

You're right when you say that it would be used the least, but I do tend to set a new bevel every time I hone at the moment because I know it is the most important part of the whole procedure and I am always working to perfect it. I won't always set a new bevel every time of course but you know what they say about practice making perfect.

Originally Posted by STF

Useful information, thank you.

I will look at sharpeningsupplies.com to get some information.

I would actually buy from paulsfinest.com, they are in Canada so the prices are in CAD and the delivery is quite fast.

I have used them in the past and they carry a good selection.

I've never tried to sharpen a knife, I have a steel for that.
I say I've never sharpened a knife but that's not exactly true. I used a large chefs knife to burnish my Trans and ended up with a killer edge on it, purely accidental but I'm not complaining.

I probably won't use a 1k too often but a spray and go 1k in my arsenal would be nice.

When I was talking about sharpening knives, I was thinking more about hunting knives and the like, not chef knives. Using a sharpening steel on a chef knife is akin to using a strop on a razor. It is designed to realign and polish the edge of the knife more that sharpen it. As long as a chef knife is treated properly (no cutting using a granite countertop as the cutting board, no tossing them in the kitchen sink with dishes and utensils, etc. ) the sharpening steel might be all you need. Unfortunately, my wife is not a knife person. She considers a paring knife suitable for everything from pealing potato's to carving a roast. I have to sharpen her paring knife every couple of weeks.

Originally Posted by RayClem

When I was talking about sharpening knives, I was thinking more about hunting knives and the like, not chef knives. Using a sharpening steel on a chef knife is akin to using a strop on a razor. It is designed to realign and polish the edge of the knife more that sharpen it. As long as a chef knife is treated properly (no cutting using a granite countertop as the cutting board, no tossing them in the kitchen sink with dishes and utensils, etc. ) the sharpening steel might be all you need. Unfortunately, my wife is not a knife person. She considers a paring knife suitable for everything from pealing potato's to carving a roast. I have to sharpen her paring knife every couple of weeks.

My wife does everything with a serrated steak knife

It's funny all the talks of wives misusing the kitchen knives. In my house it's me that treats them poorly and her cringing at it. But, I'm also the one to sharpen them.

I do have two honing rods. One is just steel and the other is diamond. The diamond one is a bit more aggressive, perhaps like a pasted strop. It will bring a little life back to the edge.

Originally Posted by RayClem

When I was talking about sharpening knives, I was thinking more about hunting knives and the like, not chef knives. Using a sharpening steel on a chef knife is akin to using a strop on a razor. It is designed to realign and polish the edge of the knife more that sharpen it. As long as a chef knife is treated properly (no cutting using a granite countertop as the cutting board, no tossing them in the kitchen sink with dishes and utensils, etc. ) the sharpening steel might be all you need. Unfortunately, my wife is not a knife person. She considers a paring knife suitable for everything from pealing potato's to carving a roast. I have to sharpen her paring knife every couple of weeks.

My kitchen knives are high carbon. So to find one laying in the sink, you might find yourself ......... You know.!

My mother had glass cutting boards, built into her counter tops.