I haven't used a Japanese stone but I hear it's a different technique. The stones are used wet. The blade is drawn along the surface in the cutting direction. With a stone and a fine stone, plus a strop you can get a good knife to a scalpel edge. But it doesn't hold long because it's so fine. You basically have to reset the edge every night. And it takes much longer than a simple left-right-left-right with the steel.
Knife Thread
Julian James
Brayden Baker
Maybe watch a few videos about sharpening with stones. Scratches show a bad technique, over time that can destroy the blade. It definitely favors corrosion.
The stone should never touch the side, only the edge. And scratches on the edge can indicate skips or an uneven surface. Some people use spacers tacked to the blade to angle the blade correctly. And a smooth stroke along the full length is essential.
Owen Rodriguez
One of the grill guys where I work has a set of sabs and I will concede that they are quite nice. Love the global handles tho.
I talk shit about western knives but at the same time I don't really like santoku style at all. Curious what everyone else thinks of that.
Justin Reyes
If you need real advice on sharpening, watch this.
youtube.com
Michael Nelson
>does not lubricate stones
>does not into cooling
>sharpens each side at 45 degrees for fucking 90(!) degree edge
This is the most retarded bullshit I've seen today and I pitty the fools who believe this. This will kill your knife.
Charles Rivera
>turning basic tool maintenance into a drawn-out autistic ritual
get a good pull-through sharpener and stop wasting your time
Colton Gutierrez
Best grits to get for a home cook? Right now I have 600 and 1200 small stones more for like pocketknives and am scared to take my victorinox to them without something finer...
Camden Long
>I like to ruin my knives and smash my tomatoes with a shitty burr
they make actual jigs that do a good job if you're lazy, but I guess doing a good job and taking care of your shit is too pretentious for some people
Zachary Hill
if those are JIS grits, the 1200 is enough for a victorinox. the steel isn't hard enough to merit anything finer
Charles Parker
ayy