Thread: Best Stones for Kitchen Knives

Originally Posted by onimaru55

The Japanese use Paulownia for cutting boards. Saves their laser sharp knives.

Apparently, Paulownia wood has a very low silica content and has long been favoured for boxes made to hold blades - such as kamisori I would imagine.

Originally Posted by Maladroit

Apparently, Paulownia wood has a very low silica content and has long been favoured for boxes made to hold blades - such as kamisori I would imagine.

Interesting. There seems to be some some disagreement about Pawlonia and its use for cutting boards. Got this from the Wood Database https://www.wood-database.com/paulownia/

“Given its straight grain and light weight, Paulownia is extremely easy to work. However, due to a high silica content in some trees, the wood can have a strong blunting effect on cutting edges. Takes a wide variety of glues, stains, and finishes well.”

Originally Posted by DZEC

Interesting. There seems to be some some disagreement about Pawlonia and its use for cutting boards. Got this from the Wood Database https://www.wood-database.com/paulownia/

“Given its straight grain and light weight, Paulownia is extremely easy to work. However, due to a high silica content in some trees, the wood can have a strong blunting effect on cutting edges. Takes a wide variety of glues, stains, and finishes well.”

I got my info on Paulownia from the Wikipedia article on the wood, so it seems there is a range of opinion as to the silica content. It may depend on the geology of the area where the trees grow. Someone more knowledgeable might have better information.

I set bevels on Chosera 1k, then I use an Okud suita to refine the edges. Super hard steels I do only on synthetics.

Originally Posted by Maladroit

I got my info on Paulownia from the Wikipedia article on the wood, so it seems there is a range of opinion as to the silica content. It may depend on the geology of the area where the trees grow. Someone more knowledgeable might have better information.

I have cut trees that will quickly dull a chain saw caused by windblown sand and floodwater deposited sand.

Originally Posted by earcutter

What’s the best stone for kitchen knives? Natural? Synthetic? I don’t know. I guess a little depends on how “toothy” an edge you want or don’t want.

Now first off, for all those people who say naturals can’t hone today’s supersteels, please don’t participate. I just put increadible edges on a 154CM, and a VG10 using Arks and a Coti respectively. They work great. What naturals don’t do well i’ll propose, is set bevels well on a badly damaged edge.

Anyway, it just so happens that I have two identical 6” kitchen knives. A couple of Swiss Classic 6" Chef's Knife by Victorinox.

Attachment 296584
https://www.swissknifeshop.com/shop/...-by-victorinox

I have no idea what they are made of, and we’ve long since replaced them with some Shuns. But I found them today, so I thought I’d experiment a bit.

I sharpened the first with my Arks, and the second with a Coti.

Attachment 296585

When I was done with the Ark edge, I just didn’t think it could have been improved on. I mean this is going to be subjective, but it cut through paper like it was butter. Not a single hiccup! As well it should have after a three stone progression that took the better part of 14 to 20 minutes. I was proud.

So when I got to the Coti, I was still excited to try but... I mean I get WAY better edges on my Arks over my Coti on my straights. Ten minutes later I was done and let me tell you, I was stunned!

If the Ark edge cut through paper like it was butter, the Coti edge had an advance laser that cut before it even touched the paper. Wow!

So round one goes to the Coti. Who knew. Round two I’ll mess with my Pigg or maybe my diamonds? Who knows. It’s all for fun. Just too many what-ifs to be anything but subjective. But two identical knives that I don’t use anymore makes for some fun experimenting.


What do you use for your kitchen knives?

Just like you, I also use my Washita, Arkansas, Coti, and now thuringian stones to sharpen kitchen knives, camp knives, hunting knives, EDC, and of course razors! Very sharp and durable edges. My Arkansas slip stones are great for general tool sharpening also.

My standard routine for kitchen knives is my DMT 325. And finish on a DMT 1200. Little bit of leather and so far haven't had any trouble cutting anything food related, have compared my slicing against a friend thinks his 8k finished knives would outperform, no difference. Tc

Originally Posted by tcrideshd

My standard routine for kitchen knives is my DMT 325. And finish on a DMT 1200. Little bit of leather and so far haven't had any trouble cutting anything food related, have compared my slicing against a friend thinks his 8k finished knives would outperform, no difference. Tc

How’s the hangover TC lol? Ok, but seriously. 99% of us straight guys who hone our own razors can put an edge on a kitchen knife like no other can’t we?! It’s fun! But why?

There are all kinds of videos covering “master cooks” putting 8K edges on their blades. But why? Like you say TC, there is no noticeable difference. Or is there?

I can guarantee you that the finer an edge you put on a blade the better if you are cutting meat for display. Every micro tear allows for faster bacteria growth and therefore rot. An 8K finish for a butcher is a lovely thing indeed.

But do we need that at home? Do we?

Dang it! Someone give me a valid reason! I need to justify my stone collection!

Originally Posted by earcutter

Dang it! Someone give me a valid reason! I need to justify my stone collection!

“Excellence is to do a common thing in an uncommon way.” ―Booker T. Washington

Originally Posted by DZEC

“Excellence is to do a common thing in an uncommon way.” ―Booker T. Washington

Nice! Very nice. Perfect even lol! Thanks.

Hey now that I’m thinking about this, why do kitchen knives even come in exotic steels if 1K is enough? A cheep D2 would hold a 1K edge forever! No?