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Art In Colorado wrote:Need some more advice. I presently have a Smith's medium oil stone 20 years old. A India combination stone about 15 years old. Both 8 inches long. I also have if I remember right a Case Moon Stone I purchased right after I got married in 1968. It is very hard and just 4 inches long and mounted on a wood base with the the same wood cover. So I found on the Knife Center a 8 inch Japaneese water stone 1000 grit and a 8 inch 800 grit water stone both for about $30.00.
Since I get along quite well with what I have and would just like to try something else, would either of these make sense or should I be looking at a higher price stone.
Thank you. You have been a great help and I value your experience.
OSCAR wrote:I’ve used water stones before and they can in fact create a fantastic edge. My problem though, being sharpening challenged, is maintaining perfect angles. It would be terrific if someone made an angle guide to use with them. As for them being soft, yes you can scar them with a sharp knife. They have a smaller stone whose purpose is to flatten and smooth the stones surface. I believe it’s called nagura.
Excellent for sharpening, but there are easier methods. And a good Japanese waterstone is pricey. Cheaper ones don’t hold up as well and don’t do as fine a job. I’ve gone to other methods. Not because the water stones aren’t good but because there are easier ways. I’ve never been able to maintain consistent angles so I prefer guides.
Sharpnshinyknives wrote:Daryl, preach it brother. I have the same problem.
Here is a link to the japanesechefkifedirect website and their instructional videos and guides on sharpening. https://japanesechefsknife.com/pages/how-to-sharpen
I have found this very helpful especially when using Japanese whetstones.
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