Japanese Water Stone 3pc Set Review

Japanese Water Stone 3pc Set Review

Category:

Education

Tags:

• Japanese
• Water
• Stone
• 3pc
• Set
• Review

[Chefknivestogo]

I like your term "cut atoms". :) That's what we all strive for. Thanks again for your support. Mark

[jedirifleman]

I got my plates and stones from chefknivestogo as well as my magnetic balsa strop and green paste. . .thats the thing, 3 stones will work for anything but you get addicted ; ) I must have 20 stones now and 4 DMT plates as well as a dozen naguras. . .and every knife in my house will cut atoms.

[MsOneiroi77]

@jedirifleman just watched it, now that was amazing it blows my mind they have knives like those. Thanks again

[jedirifleman]

@MsOneiroi77 Found a video about the directional teeth cutting demo >>>> Machikan Knife and Tools Shop Knife Demo <<<< look that up on youtube and enjoy.

[jedirifleman]

@MsOneiroi77 I actually think 6,000 - 8,000 for kitchen use is way plenty as long as its done right. Dont go by "strokes" go by feel and looks. Get a magnifier of some kind. CKTG sells a 20x jewlers loop or get a magnifying glass and observe the edge. Sometimes if you dont care about the sides of your knives its easier to sharpen because you dont fret over scratching the sides and can get really low angles which are sharper and easier to maintain.

[MsOneiroi77]

@jedirifleman if I do then I'll film it and put it up on YT but first I have to find a master.

[MsOneiroi77]

@jedirifleman cool so I should go to a 10.000 for veggies? Also do higher grits take longer although with less pressure for instance 30 strokes for the 1000, 3000 and say 40 for the 6000 and 10.000? I currently have a 1000, 3000 and 6000.

[jedirifleman]

@MsOneiroi77 Yes, some masters over there even give demos, they can push a knife into their hand and it wont cut them because of how its sharpened with directional teeth. They take the same knife and pull or push it on a piece of fish and it slices it paper this with ease. An amazing display. I hope you get to see that in a knife shop somewhere over there.

[jedirifleman]

@MsOneiroi77 When we create a polished edge with very high grits the knife is better for press cutting things like chopping veggies and you will see the veggies last longer and brown slower when working food prep or garnish tasks where food has to remain presentable for a few hours. Not sharpening as high a grit and leaving some "teeth" works better for slicing things like tomatoes and fish where skin is present.

[Lightscribe721]

Is this actually a package on your site? Or is the idea to just add them all to my cart haha? Sorry for the noob question, just curious! Thanks :)