Thread: Best Stones for Kitchen Knives

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.

154CM, and VG 10 are not very abrasion resistant. I have knives made from ZDP 189 and CPM 110V , they are impossible to sharpen on a natural stone unless I want to spend a few hours working on the edge. CPM 110V, S90V, M390, ZDP 189 are all very abrasion resistant steels that one would use diamond stones on to get good results.
Common kitchen knife steels can be fairly easily sharpened on natural stones.

The morning after is good after 4 cups of very strong brew, thanks for asking, my sister and brother left messages for me about the drunk calls last night. And yes your stone collection is justified, cause if you enjoy that it is sharp, it's all good. My butcher thinks it's need n his work, but at home , who knows, but what we do at home doesn't seem to need anything sharper than a 1000 grit and mostly just a 325. My routine lets me shave any meat razor thin with no resistance. Tomatoes really cut better at the 325 range.

I know it sounds like I am down on guys and their crazy high grit honing on their kitchen knives, quite the contrary. It's their knives do as they please. And I think perception in the mind justifies the cause. What I do argue is, I have not been able to see any performance difference in the kitchen, I mean a carrot won't complain about razor burn. Heck I overdo somethings myself that really ain't needed, like who needs all these custom high end razors when my old Kinfolks razor shaves just as well? Or why do. Drive a beast of a truck to haul my briefcase?

If I see someone in a side by side slice off in the kitchen, beat my edge, then I would change( I have the stones ) so far non one has done better. In our world we go to extremes so it doesn't surprise me that we would take our kitchens and EDC knives to the limit( my EDC is usually around 600 ). So I love a great edge, but I just don't waste my time on a kitchen knife, beyond what works. Tc

Originally Posted by tcrideshd

The morning after is good after 4 cups of very strong brew, thanks for asking, my sister and brother left messages for me about the drunk calls last night. And yes your stone collection is justified, cause if you enjoy that it is sharp, it's all good. My butcher thinks it's need n his work, but at home , who knows, but what we do at home doesn't seem to need anything sharper than a 1000 grit and mostly just a 325. My routine lets me shave any meat razor thin with no resistance. Tomatoes really cut better at the 325 range.

I know it sounds like I am down on guys and their crazy high grit honing on their kitchen knives, quite the contrary. It's their knives do as they please. And I think perception in the mind justifies the cause. What I do argue is, I have not been able to see any performance difference in the kitchen, I mean a carrot won't complain about razor burn. Heck I overdo somethings myself that really ain't needed, like who needs all these custom high end razors when my old Kinfolks razor shaves just as well? Or why do. Drive a beast of a truck to haul my briefcase?

If I see someone in a side by side slice off in the kitchen, beat my edge, then I would change( I have the stones ) so far non one has done better. In our world we go to extremes so it doesn't surprise me that we would take our kitchens and EDC knives to the limit( my EDC is usually around 600 ). So I love a great edge, but I just don't waste my time on a kitchen knife, beyond what works. Tc

I agree TC.
A toothy edge cuts food best. Going too high on the grits will reduce the toothy-ness of the edge so much that a knife may not cut well. An 8k edge is so fine that it is destroyed the moment it hits the board. The general agreement on the knife forums for kitchen knives is that going beyond 5k is pointless. Most folks do not go past 3k. Those that like mirror polished edges go the distance with all the compounds etc, but that is probably just due to the joy of sharpening and playing with their toys.

Originally Posted by mainaman

154CM, and VG 10 are not very abrasion resistant. I have knives made from ZDP 189 and CPM 110V , they are impossible to sharpen on a natural stone unless I want to spend a few hours working on the edge. CPM 110V, S90V, M390, ZDP 189 are all very abrasion resistant steels that one would use diamond stones on to get good results.
Common kitchen knife steels can be fairly easily sharpened on natural stones.

Maybe that’s it? I enjoy honing and don’t mind spending the time. I have a Syderco that’s S90V. Man I love that edge! Hard as a rock. Chips like one too unfortunately. Either way, it’s got an Ark finish. You’re right though. It took a while.

Originally Posted by tcrideshd

I mean a carrot won't complain about razor burn.

If I see someone in a side by side slice off in the kitchen, beat my edge, then I would change( I have the stones ) so far non one has done better. In our world we go to extremes so it doesn't surprise me that we would take our kitchens and EDC knives to the limit( my EDC is usually around 600 ). So I love a great edge, but I just don't waste my time on a kitchen knife, beyond what works. Tc

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.

Originally Posted by earcutter

Maybe that’s it? I enjoy honing and don’t mind spending the time. I have a Syderco that’s S90V. Man I love that edge! Hard as a rock. Chips like one too unfortunately. Either way, it’s got an Ark finish. You’re right though. It took a while.

What matters is that you enjoy the process, sometimes it is not important to get the job done quickly.
I personally also take my time when I sharpen my knives.

Originally Posted by mainaman

What matters is that you enjoy the process, sometimes it is not important to get the job done quickly.
I personally also take my time when I sharpen my knives.

Exactly. Just so you know, I’m with you stopping at 3K. And diamond edges with thier toothy edges really are gold. TC is right, at home why would you go past 3K.

I’m honestly wondering why I have Shuns in the kitchen sporting VG10? It’s a great steel, but a 3K finish on it is so below it’s potential. Ha. Odd

Yup....TC schooled me on it....Ain't looking back!

Originally Posted by sharptonn

Yup....TC schooled me on it....Ain't looking back!

Those little DMT plates are awesome.

I'm not ashamed to admit that after many many years of stoning and steeling kitchen cutlery, I've resigned myself to a set of pink crok stix to keep them sharp. They all will shave arm hair effortlessly.

If the stix quit working, I'll touch them to the belt sander lightly to re-convex the edge and then follow up on the stix.