Thread: Best Stones for Kitchen Knives

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.

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.

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.

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.

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.

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!


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

$18.00!!

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.

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!!!!!

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!!!!!

That’s... remarkable.

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

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!!!!!

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

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!


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

$18.00!!

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

Originally Posted by Robini

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

Page 6.

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

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

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