Thread: Best Stones for Kitchen Knives

Originally Posted by OCDshaver

https://www.facebook.com/49494441733...8247210666465/

AUS-8 is ok. At 65 bucks... I’d rather pay another 20 and get VG10.

Originally Posted by earcutter

AUS-8 is ok. At 65 bucks... I’d rather pay another 20 and get VG10.

Speaking of VG-10. Kasumi make knives & their own stones for them:
https://www.everten.com.au/kasumi-knives.html

I tried the earlier model stones on razors. 240/1000 & 3000/8000. Super soft & soaked water like a sponge but cut super fast. They seem to have changed the grit sizes ,maybe the composition. Dunno ?

Originally Posted by onimaru55

Speaking of VG-10. Kasumi make knives & their own stones for them:
https://www.everten.com.au/kasumi-knives.html

I tried the earlier model stones on razors. 240/1000 & 3000/8000. Super soft & soaked water like a sponge but cut super fast. They seem to have changed the grit sizes ,maybe the composition. Dunno ?

Wow, they either make very few stones, or they are popular. Most of them are sold out. Just as well, I still haven’t gotten/tried all the Suehiro’s yet.

For me dmts and chosera 600 and 1k work great. I prefer though for ease of use and overall results a belt sander. And then finish on a leather belt with some compound.

Originally Posted by earcutter

AUS-8 is ok. At 65 bucks... I’d rather pay another 20 and get VG10.

It’s not my favorite knife. But it does straddle the lines between German and Japanese. And for the price it’s got great design and finish. There’s more to a knife than it’s steel. As I said before, a lot of perceived sharpness is determined by its geometry. I have VG10 knives. They pull ahead of the pack....after 800. If you’re in the camp that 8k is too much, something like this might be the perfect balance.

Originally Posted by OCDshaver

It’s not my favorite knife. But it does straddle the lines between German and Japanese. And for the price it’s got great design and finish. There’s more to a knife than it’s steel. As I said before, a lot of perceived sharpness is determined by its geometry. I have VG10 knives. They pull ahead of the pack....after 800. If you’re in the camp that 8k is too much, something like this might be the perfect balance.

Totally agree. And today is the perfect day to point that out.

My wife took out our 10” Shun chef knife tonight to chop up some huge dark chocolate chunks into something resembling a very small pebble. You would have thought she’d have used the grader, but yeah, no. It quickly illustrated how unsustainable a beautiful VG10 laminated blade is for carving up dark chocolate. The edge is totally warped now arg... I’m not sure how to fix that.

Had she used the Wusthof, we’d have been fine I’m sure.

Originally Posted by earcutter

Totally agree. And today is the perfect day to point that out.

My wife took out our 10” Shun chef knife tonight to chop up some huge dark chocolate chunks into something resembling a very small pebble. You would have thought she’d have used the grader, but yeah, no. It quickly illustrated how unsustainable a beautiful VG10 laminated blade is for carving up dark chocolate. The edge is totally warped now arg... I’m not sure how to fix that.

Had she used the Wusthof, we’d have been fine I’m sure.

You just explained how my wife secured a Misen for her own use. You think I’d leave her in the same room alone with my Miyabi?

Chocolate should have not hurt that blade. My favorite knife over my wusthof is my 2 spyderco kitchen knives...and they are vg10.

Originally Posted by ScottGoodman

Chocolate should have not hurt that blade. My favorite knife over my wusthof is my 2 spyderco kitchen knives...and they are vg10.

The Shun is a remarkably thin blade - but I agree that it shouldn’t have.

When I was in school, I saw many heavy German knives lose their tips after being broken off in a lump of chocolate. A thin blade can easily be broken chopping chocolate. Soft milk chocolate isn't too tough on a knife. But if you get a brick of couverture? No way am I taking my Japanese to it.