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Cloaca
1906
Dec 29, 2017
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tyler256
170
Apr 9, 2018
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CloacaI had the same thought about the grit. I was thinking this could be nice, but did a double take when I saw the advertised grit levels. I don't think I've ever seen a stone less than 100, and that's for a grinder wheel doing initial sharpening or taking out large dings in an axe. That would not be good for a kitchen or pocket knife.
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Below is a video from Serious Eats. J. Kenji Lopez-Alt recommends the following set-ups:
- One-stone budget plan: 1,000 to 1, 200 grit
- Two-stone plan: 800 and 2,000 or up grits
- Three stones: In real life, you don't need three stones, but you need a fixer for flattening the stones you have, grinding them back to true flat. If your grinding stones aren't regularly out of flat, you're not spending enough time grinding your knives ... or you're using 80-grit stones and grinding them to hell.
Oilstones are the same thing as waterstones, as far as I can tell, but use the messy shortcut of squirting oil on the stone rather than taking an hour or two or more and soaking them.
If you want to do kitchen knives, like 8- or 10-inch chef knives or 7-inch santokus, the stones in the drop are too small. Per cubic centimeter, they're not that cheap, either. The stones that are more expensive than these are bigger. Volume equals height by width by depth.
http://www.seriouseats.com/2010/04/knife-skills-how-to-sharpen-a-knife.html