Thread: Best Stones for Kitchen Knives

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.


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.



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?