My Most Recommended Sharpening Stone For Kitchen Knife Users
ฝัง
- เผยแพร่เมื่อ 22 ก.ค. 2021
- Shapton Pro 1000: www.chefknivestogo.com/shpro1...
Subscribe to the channel here:
/ @itsaknifestyle8482
Follow my Instagram:
its_a_knifestyle
Contact me at itsaknifestyle21@gmail.com
Thanks for watching, don’t forget to like and subscribe!
#Knifesharpening #Itsaknifestyle - บันเทิง
I remember the first knife I made out of Cambodian black star and use a Sharpton whetstone to make my first killing in a while with my friends and family when they were young so we had a good laugh
Shapton really has great stones.
Polished edge goes well with raw meat, paper, hair and wood.
Aggressive edge goes well with vegetables, rope, tendons, barbecue, and most other materials.
My recommendation for general purpose knife is from 1k to 6k.
1k is an excellent finish and for some people is the best option.
I cut a lot of raw meat so I prefer 3-6K.
Some tips on deburrring. Alternating passes edge leading cleans burr much faster. Final result also tend to be sharper. With this technique you can shave hair out of any coarse stone as long as it's property flat. And by any stone I mean any stone, even 36 grit dressing stone.
Edge leading results are more polished than trailing. Shapton 1K leading will still leave a lot of bite but not as much as you are used to. If you prefer more aggression do a few alternating passes edge trailing after you clean the burr.
You know I always watch these videos. Great job as always and thank you!
Thanks for watching!
Kitchen knives are my main edged hobby. And yes - among (arguably too many) others I also have this one (although I bought it from Watanabe who glues them to a wooden support). It is more of an 800 grit stone, one if the fastest ones (ignoring diamond stones for a moment here). I use mostly 60+ hrc carbon steels kitchen knives, so I usually finish around 2k - 6k or some kind of natural stone. Softer stainless knives are best finished on a 1k stone and stropped on some 6 micron paste. Going too high just produces an edge that dulls too fast (as these have soft matrix and little in a way of carbides)
I wholeheartedly recommend you to try the Gesshin Synthetic Natural stone (contains mix of different grits - somewhere arond 2k to 4k) - probably the best finisher for higher end kitchen knives. Super nice feedback. And yes ‘polishing’ the edge is putting the focus on the wrong property.
Sounds cool I’ll check it out. Thanks for watching👊
The combination of anecdote/opinion and evidence free myths presented as fact is uniquely knife bro. What a tedious and weird world the knife bro landscape is.
Bro...that hurt my head...
It´s a good stone but still a bit coarse to be the only stone for people who care about having sharp knives. There are people who use their knives untill they don´t cut anything anymore but those usually use pull through sharpeners or stuff like that. People who care about keeping their knives sharp and would even watch videos about sharpening stones, usually just want to touch it up the edge when it starts becomming dull. These people would benefit from using the Naniwa Aotoishi, the green brick of joy. It´s the only stone I need for maintaining my knives. It´s splash and go, it´s reasonably fast and it leaves a near polish edge. It´s also tall and heavy enough, so you need no holder. My knives never become so dull that I need a 1000 grit stone.
I have to try one! Thanks for sharing as always
Thanks for watching
Great job!
Just got the shapton 1000. Just trying to learn to get angle down. Good all around stone.
1000 grit is great but ideally i would go 2000 or 3000 on western knives and 5000 plus on anything with 61 hrc or more. 1000 with a 5 micron stop will get anything razor sharp.
I love the Shapton products myself I have the 1000 and the 5000 and they work very well for me
the pro 5000 is awful
@@cbfedge5593 I have the koramaku set they work well
I notice polish edges make it hard to cut peppers and apples
What is carbide tear out ?
Never tried anything Shapton but have heard good things... However I can tell you that the Naniwa Chosera's are great for kitchen knives. Really like the 400, 600, 800, 2k & 3k... I like to finish on a Naniwa Japunaku "Snow White" 8k, then strops.
Normally my progression on my Moritaka Aogami Super Gyutou is
Either 400-600
800
2k
3k
8k
Strops
However my Sukanari Hap40 @ 68 HRC is
DMT Corse
DMT Fine
DMT X Fine
DMT med X fine
Strops
I never got good results with the XX fine DMT
I’ve watch a lot of burrfection and he also talks highly of those chosera stones. I don’t know much about types of kitchen knives but one in hap 40 at 68 HRC sounds like a cutting machine. Thanks for watching
@@itsaknifestyle8482 Yes sir ! That's where I got the idea of the Choseras. I got the idea of Hap40, from it's availability and my Rex45 Manix 2, I figured if I liked Rex45 at 65-66, then 68 would be even better cc
I don't believe for even half a second you own any of that. I don't understand how why or when this stuff became such a magnet for little boys and like video game type culture. When did this become a thing? Help me understand.
@@itsaknifestyle8482 hap40 is a terrible choice for a kitchen knife steel and there's a reason why almost no one uses it in production products. That post reads like some bored 14 year olds fan fiction. I don't believe a single word of it. Also while burrfection seems like a nice on camera personality, the guy constantly gives false wrong information. Not sure if he's incompetent or why exactly.
I'm gonna be honest, if I had seen tons of comments like this before I had "got into" this stuff myself, independently, on my own, in the absence of any media consumption, I would have second guessed myself and wanted nothing to do with just to avoid being associated with folks like this. Basically I bought a Japanese knife, by chance, and was impressed, that's how it starts, one little $150 thing snowballs into something, so I bought more and more until I had a collection of several dozens worth many thousands of dollars. But seeing the sort of hot topic for little boy types it's become I would have avoided it entirely. I guess because it's like adjacent to the whole mentally disabled edc bro world, that's my best guess why.
Where can I get the mat you are using?
For the life of me I cannot seem to get knives sharp with this stone or have great difficulty. Already dishing after trying a few knives .
Where can I get the stone holder you are using?
Any place that sells knives with a decent selection, and if you're desperate there is always the evil empire with the big A.
For some absurd reason 1000 is out of stock everywhere in my country. The others arent. Weird.
HRC isn't normally given to a decimal place it's a whole number, do you actually mean HRC or another rating?
I'll take refined with some bite over molecule splitting any day - that is until knives actually split molecules.... hmm, maybe with the right electrostatic properties...🤔🤣
If you want "bite" then learn how to sharpen. All "bite" is is a keen edge. The narrower the apex, the more keen the edge will be, and the more it will "bite" into things. Finer abrasives can create narrower apex, but everything is nuanced when talking about these things, there are NO absolutes. It would be amazing if one day all the knife bros could move out of the dark ages with all their superstitions and other nonsense. Losing keenness when using finer abrasives is the result of flawed sharpening methods, nothing else.
@jeffhicks8428 I don't know about you but for us mere mortals sharpening freehand out here the process of refining the edge to achieve that narrower apex by nature introduces error. Unfortunately one can not simply "learn" to sharpen and presto, every step in the sharpening is perfect, perfect molecule splitting apex, as there will always be that factor of error and the more one tries to refine the edge, the more that factor can be amplified resulting in rounding over that perfect apex you are after. Now, obviously, one can get better at the process but by nature a factor of error will still be in play affecting the sharpening.
@jeffhicks8428 BTW, bite is not just a narrower apex.
Kitchen knives: Can you dice a ripe tomato with it easily? Can you mince onions with it lacking any slip-off drama?
There are those of us that sharpen knives to a practicality standard. And then, there are those that sharpen knives as an Olympic competitive sport metal round.
I like watching the Olympics. But, I'm in the kitchen three or more times a day.
@@einundsiebenziger5488Correct! And, I will! Thanks!
Couldn't agree more. 1000 grit gets your knives to a decent working sharpness, 3000-grit sharpness is nice for cutting delicate meats or fish. Anything above is sharpening for its own sake not for maintaining a tool.
Isn't that cheap compared to what? Things are either a good value or they're not. As long as you don't buy from all these north American retailers with insane markups on what are very fairly riced Japanese goods, you're more than good to go. They don't do crazy rip offs in Japanese culture, unlike the US where everything is always a scam, everything is very fairly priced in Japan. And you have the benefit of a favorable currency exchange rate and free trade deals thanks to Japan being a US colony on your side. Shapton pro are a great product. But you have to know what you're buying and why. It's a hard, slow wearing, splash and go, alumina abrasive, whetstone. If you want one and done, get the 1k. If you want a good two stone setup, the 320 and 2k is your best bet. Shapton glass stones are worth a look too, that's intended for premium home use. 500 is a great one and done solution. Or 500 and 2k for a great 2 stone combo. Don't buy from overpriced US retailers adding dumb markups. Amazon through their Amazon Japan subsidiary has begun selling Japanese products directly to US consumers without a middle man, and it's seamless and there is no markup, I don't think they do Shapton yet but they do Naniwa and it's awesome. Anyway there are tons of reputable third parties who sell these. Like if you want a decent whetstone, it costs what it costs. If $50 is a lot of money to you for some reason, then IDK what to tell you. priorities. I have a full set of multiple lines of stones including both shapton glass and pro. It's a great product, but it's all about the details and knowing what you're dealing with and what you're doing. So many folks simply do not.
500 ja fica boa ? eu uso uma carborudum barata no Brasil e gosto muito dela um lado180 de um lado e 360 do . ele come bem e é rapida
HRC "ratings" are a target hardness, not a measurement. If every single knife was tested for hardness in production it would raise costs well past the point of affordability for anyone who thinks $50 is a lot of money. Just saying.