Best Stones for Kitchen Knives

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Originally Posted by bluesman7

Last Thanksgiving I brought my stones to the hosts home!

It was a success, but I had my work cut out for me as the host had an early stainless carving knife which had gummy steel and didn't take a really good edge and a cheap German butcher knife that had better steel but was super dull and took a ton of work.

I didn't even think of the very strong possibility that the host would have serrated knives.:dropjaw:

From now on I'm taking my stones AND a backup carving knife, because if you come and sharpen the knives you are automatically the designated carver.

It didn't happen last year, but generally the people that are interested in what you are doing are the people at the party that you would most like to talk with anyway.

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Do you know how many people that I know that actually THINK that dull knives are safer and therefore desirable? My best friend's wife refuses to have them sharp because she's scared of sharp knives. My in-laws are exactly the same. The first time I brought my knives to Thanksgiving (only because I was designated to carve the year before) my father-in law was curious about my knives and ran his thumb right down the edge. Needless to say he cut himself fairly good. Sometimes I can't believe my eyes or my ears. Don't get me started about the gravy.

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Originally Posted by bluesman7

Last Thanksgiving I brought my stones to the hosts home!

It was a success, but I had my work cut out for me as the host had an early stainless carving knife which had gummy steel and didn't take a really good edge and a cheap German butcher knife that had better steel but was super dull and took a ton of work.

I didn't even think of the very strong possibility that the host would have serrated knives.:dropjaw:

From now on I'm taking my stones AND a backup carving knife, because if you come and sharpen the knives you are automatically the designated carver.

It didn't happen last year, but generally the people that are interested in what you are doing are the people at the party that you would most like to talk with anyway.

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I got an extra course DMT and a 220 Nani because my wife loves to tell people I can sharpen anything. When we started dating I sharpened her stuff, and hence it started there. She then had me do her moms, then... her colleges! But I wasn’t ready for academics! That’s what her colleges identify as. I BS you not, 95% of them identified themselves as academics, but also as “foodies,” and 94.5% of them had such dull knives a course DMT, or a 400 grit Nani wasn’t enough to get em back! Seriously.

I’ve seen things. Horrible, horrible things! I’ve seen 9” chef knives as dull and rounded as a butter knife. I saw a beautiful 7” ground like a chisel because the person had enough sinse to buy a single stone and watch a video on getting a wire... but couldn’t get a wire, so he just kept going on one side only. “It was better than it was.”

Oh the horror.

But whatever. Guess what I got today? A great little stone (5x1.5) that would be awesome in the kitchen! It’s a 1/3K. I love it!

Attachment 296785
https://www.suehiro-toishi.com/en/kitchen/skg-38/

$18.00!!

Attachment 296787

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Originally Posted by OCDshaver

Do you know how many people that I know that actually THINK that dull knives are safer and therefore desirable? My best friend's wife refuses to have them sharp because she's scared of sharp knives. My in-laws are exactly the same.

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I had a table at the Denver Knife Show last year. I didn't sell anything, nor did I expect to, as the show is mostly 'tactical' crap. Anyway, it was amazing to see how many people were actually afraid of my razors because they were too sharp! At a knife show!!!!!

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Originally Posted by bluesman7

I had a table at the Denver Knife Show last year. I didn't sell anything, nor did I expect to, as the show is mostly 'tactical' crap. Anyway, it was amazing to see how many people were actually afraid of my razors because they were too sharp! At a knife show!!!!!

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That’s... remarkable.

I pretty much just use a Chosera 1K then a sharpening steel, I never wait until they get dull.

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Originally Posted by bluesman7

I had a table at the Denver Knife Show last year. I didn't sell anything, nor did I expect to, as the show is mostly 'tactical' crap. Anyway, it was amazing to see how many people were actually afraid of my razors because they were too sharp! At a knife show!!!!!

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Now that's funny. And I bet they all sell razor sharp knives eh :roflmao

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Originally Posted by earcutter

I got an extra course DMT and a 220 Nani because my wife loves to tell people I can sharpen anything. When we started dating I sharpened her stuff, and hence it started there. She then had me do her moms, then... her colleges! But I wasn’t ready for academics! That’s what her colleges identify as. I BS you not, 95% of them identified themselves as academics, but also as “foodies,” and 94.5% of them had such dull knives a course DMT, or a 400 grit Nani wasn’t enough to get em back! Seriously.

I’ve seen things. Horrible, horrible things! I’ve seen 9” chef knives as dull and rounded as a butter knife. I saw a beautiful 7” ground like a chisel because the person had enough sinse to buy a single stone and watch a video on getting a wire... but couldn’t get a wire, so he just kept going on one side only. “It was better than it was.”

Oh the horror.

But whatever. Guess what I got today? A great little stone (5x1.5) that would be awesome in the kitchen! It’s a 1/3K. I love it!

Attachment 296785
https://www.suehiro-toishi.com/en/kitchen/skg-38/

$18.00!!

Attachment 296787

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I'm curious to hear how you like them. I hope you post your thoughts.

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Originally Posted by Robini

I'm curious to hear how you like them. I hope you post your thoughts.

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Page 6.

https://straightrazorpalace.com/hone...-stones-6.html

For traveling, I use the DMT diamond 'steel'. Compact and effective.

Attachment 296853

Awesome tool kelbro! What flavor do you use? Fine, extra fine, med?

I have the 10" red (fine). Great for touching up the fillet knives at the cleaning table. I leave one in the drawer of the RV.

Am thinking something like a precision boning/fillet knife would benefit greatly from the stones.
Any thing which will hit the board or a bone/plate might benefit from a more coarse job. DMT or hone.

Someone mentioned different angles for different tasks.

Whole 'nother world, kitchen knives?

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Originally Posted by sharptonn

Am thinking something like a precision boning/fillet knife would benefit greatly from the stones.
Any thing which will hit the board or a bone/plate might benefit from a more coarse job. DMT or hone.

Someone mentioned different angles for different tasks.

Whole 'nother world, kitchen knives?

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To me, a boning knife cannot be sharp enough. I want it to hit that flesh and split it cleanly with no resistance. I don’t want saw marks or any evidence of resistance to the knife. And if you need to slice thin, you better have a sharp and thin blade.

I am a diamond guy for my kitchen and edc knives.

I purchased on of these Worksharp Guided Field Sharpeners a couple of years ago for camping and for my Go Bag. In a pinch, it works great to put an edge on kitchen knives as well. Very handy.
Attachment 296860

BTW, VG10 is a very descent steel and was my favorite for edc until I tried Elmax. My current carry is M390.

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Originally Posted by earcutter

I’ll have you know, my carrot complained just yesterday! F.Y.&I. Lol. :)

As for my EDC, I always go overboard! I create a bevel best suited for tomatoes and hone to grits my razor would be jealous of. If it sees any “real work” it needs to be re-sharpened that night.

Why do I do it? To impress the chicks really. I mean my EDC could be used in surgery. I can shave with it! It’s useless really, but quite honestly, I do it mostly to impresses other men - and when they are impressed, I get to tell em how it is that I have the tools to create such a sharp instrument. I got one guy that way to use a straight. I BS you not.

Ha, now that I think about it, I wonder if he still is.

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You know just the other day my onion was complaining to, the sad story had me crying! Tc

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Originally Posted by tcrideshd

You know just the other day my onion was complaining to, the sad story had me crying! Tc

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Crazy!! My onion always has me in tears too! But when it comes to just shooting the bull, I'm all about yamming it up with my yam!

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Originally Posted by tcrideshd

You know just the other day my onion was complaining to, the sad story had me crying! Tc

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There may be truth to this Tc.

Japanese chefs will tell you that dull knives, you know below 8k or so, rupture and crush more cells releasing flavors and fluids that you want to keep in the food.

Maybe Victor, but I quit taking the word of Japanese ever since Dec. 7th 1941. Tc

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Originally Posted by tcrideshd

Maybe Victor, but I quit taking the word of Japanese ever since Dec. 7th 1941. Tc

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You can take my word for it then. My Nakiri just falls thru onions. No tears, no fuss.

Ok since your down under I trust you, but my Walmart knife does that to Oz

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Originally Posted by tcrideshd

Ok since your down under I trust you, but my Walmart knife does that to Oz

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Let’s not get silly now lol! We got to check our assumptions here. I bought a cheap Nakiri at Walmart made in China that was sharpened on a diamond plate made in the USA.


My eyes watered all the same.

But it is a scientific fact that an onion cut with a sharp knife will make you cry less than one cut with a dull one. True story. An American told me that - though I’m sure Japanese chefs know it too lol!

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Originally Posted by onimaru55

You can take my word for it then. My Nakiri just falls thru onions. No tears, no fuss.

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I’ve had a lot of different knives over the years. But none of them perform like my Japanese knives. I used to use a Wustoff. A good knife but really prone to wedging. I’ve had Victorianox, a good knife for the money but incapable of taking the same edge I can get on a good Japanese. Misen makes a good value knife. Decent steel and good geometry and finish. But the few Japanese knives are simply in a class above. When I mince a shallot, there is no need for the knife to pass through more than once. No rocking the knife or working it to get it fine.

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Originally Posted by earcutter

Let’s not get silly now lol! We got to check our assumptions here. I bought a cheap Nakiri at Walmart made in China that was sharpened on a diamond plate made in the USA.


My eyes watered all the same.

But it is a scientific fact that an onion cut with a sharp knife will make you cry less than one cut with a dull one. True story. An American told me that - though I’m sure Japanese chefs know it too lol!

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When I was in culinary school, if someone was crying from the onions the chef would ask “are the onions bothering your eyes?” He would then scream, “then work faster”!

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Originally Posted by tcrideshd

Ok since your down under I trust you, but my Walmart knife does that to Oz

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We're both taking a lot on trust here tc :p

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Originally Posted by earcutter

Let’s not get silly now lol! We got to check our assumptions here. I bought a cheap Nakiri at Walmart made in China that was sharpened on a diamond plate made in the USA.

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Mine's a cheapo from eBay but it is Hitachi blue steel & finished on a razor pre-polisher. Might be a bit different :p

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Originally Posted by onimaru55

Mine's a cheapo from eBay but it is Hitachi blue steel & finished on a razor pre-polisher. Might be a bit different :p

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... Want ...

I watched this video, it made me think of this thread. I like this guys cooking videos.

For the record I am a diamond hone in the kitchen for most things, 600 or 1k grit for knives I want a sharper/less toothy.

https://www.youtube.com/watch?v=deD6px_gNj8

https://youtu.be/deD6px_gNj8

https://www.facebook.com/49494441733...8247210666465/

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Originally Posted by OCDshaver

https://www.facebook.com/49494441733...8247210666465/

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AUS-8 is ok. At 65 bucks... I’d rather pay another 20 and get VG10.

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Originally Posted by earcutter

AUS-8 is ok. At 65 bucks... I’d rather pay another 20 and get VG10.

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Speaking of VG-10. Kasumi make knives & their own stones for them:
https://www.everten.com.au/kasumi-knives.html

I tried the earlier model stones on razors. 240/1000 & 3000/8000. Super soft & soaked water like a sponge but cut super fast. They seem to have changed the grit sizes ,maybe the composition. Dunno ?

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Originally Posted by onimaru55

Speaking of VG-10. Kasumi make knives & their own stones for them:
https://www.everten.com.au/kasumi-knives.html

I tried the earlier model stones on razors. 240/1000 & 3000/8000. Super soft & soaked water like a sponge but cut super fast. They seem to have changed the grit sizes ,maybe the composition. Dunno ?

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Wow, they either make very few stones, or they are popular. Most of them are sold out. Just as well, I still haven’t gotten/tried all the Suehiro’s yet.

For me dmts and chosera 600 and 1k work great. I prefer though for ease of use and overall results a belt sander. And then finish on a leather belt with some compound.

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Originally Posted by earcutter

AUS-8 is ok. At 65 bucks... I’d rather pay another 20 and get VG10.

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It’s not my favorite knife. But it does straddle the lines between German and Japanese. And for the price it’s got great design and finish. There’s more to a knife than it’s steel. As I said before, a lot of perceived sharpness is determined by its geometry. I have VG10 knives. They pull ahead of the pack....after 800. If you’re in the camp that 8k is too much, something like this might be the perfect balance.

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Originally Posted by OCDshaver

It’s not my favorite knife. But it does straddle the lines between German and Japanese. And for the price it’s got great design and finish. There’s more to a knife than it’s steel. As I said before, a lot of perceived sharpness is determined by its geometry. I have VG10 knives. They pull ahead of the pack....after 800. If you’re in the camp that 8k is too much, something like this might be the perfect balance.

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Totally agree. And today is the perfect day to point that out.

My wife took out our 10” Shun chef knife tonight to chop up some huge dark chocolate chunks into something resembling a very small pebble. You would have thought she’d have used the grader, but yeah, no. It quickly illustrated how unsustainable a beautiful VG10 laminated blade is for carving up dark chocolate. The edge is totally warped now arg... I’m not sure how to fix that.

Had she used the Wusthof, we’d have been fine I’m sure.

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Originally Posted by earcutter

Totally agree. And today is the perfect day to point that out.

My wife took out our 10” Shun chef knife tonight to chop up some huge dark chocolate chunks into something resembling a very small pebble. You would have thought she’d have used the grader, but yeah, no. It quickly illustrated how unsustainable a beautiful VG10 laminated blade is for carving up dark chocolate. The edge is totally warped now arg... I’m not sure how to fix that.

Had she used the Wusthof, we’d have been fine I’m sure.

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You just explained how my wife secured a Misen for her own use. You think I’d leave her in the same room alone with my Miyabi?

Chocolate should have not hurt that blade. My favorite knife over my wusthof is my 2 spyderco kitchen knives...and they are vg10.

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Originally Posted by ScottGoodman

Chocolate should have not hurt that blade. My favorite knife over my wusthof is my 2 spyderco kitchen knives...and they are vg10.

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The Shun is a remarkably thin blade - but I agree that it shouldn’t have.

When I was in school, I saw many heavy German knives lose their tips after being broken off in a lump of chocolate. A thin blade can easily be broken chopping chocolate. Soft milk chocolate isn't too tough on a knife. But if you get a brick of couverture? No way am I taking my Japanese to it.