Thread: I have a sharp fetish

Originally Posted by 86azms3

End grain boards. And don't muscle it. I have no issues stropping my knives to a .5 micron. Also about hardness and geometry. Find the limits of your knife. European knives can't take the geometries of high hardness Japanese knives

What Japanese knives do you own?

Originally Posted by mainaman

What Japanese knives do you own?

Most aren't name brand per se. Small smiths.

So far all but one has been sourced from chefknivestogo.com

Ittu Ryu white #2 Santoku
Wakui white #2 gyuto
Kitoaka blue #2 funayuki
Yamashin white #1 petty
Fujiwara fkm gyuto (not sure of steel type)
Sekizo Damascus nakiri vg10
Kitoaka kiritsuke white #1 on order

And a cheap set of JA henkels

Originally Posted by 86azms3

End grain boards. And don't muscle it. I have no issues stropping my knives to a .5 micron. Also about hardness and geometry. Find the limits of your knife. European knives can't take the geometries of high hardness Japanese knives

I like Paulownia boards for J/knives & I prefer a harder stone to finish razors than one that will give kasumi finish on knives . This is possibly why you have to use abrasive strops to finish.

Originally Posted by onimaru55

I like Paulownia boards for J/knives & I prefer a harder stone to finish razors than one that will give kasumi finish on knives . This is possibly why you have to use abrasive strops to finish.

Yeah I would like a bit harder or a jnat. Next stone. Can't buy too much or the wife will catch on.

Next purchase will be a kamisori.

Welcome to the forum!