Best Stones for Kitchen Knives

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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/