Naniwa Lobster Whetstones - Review and testing
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- In this video, I am reviewing the Naniwa Lobster whetstone 220, 1000 and 3000 grit. The stones were received from www.fine-tools.com to present and review. This set was developed by Naniwa as an entry-level sharpening kit.
The products presented in this video are:
1. Naniwa Lobster 220 grit roughing stone
2. Naniwa Lobster 1000 grit sharpening stone
3. Naniwa Lobster 3000 grit honing stone
4. Suehiro DeLuxe stone holder
5. Samura super 5 Santoku Knife
And you can find them here:
www.fine-tools...
www.fine-tools...
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My name is Daniel, I am an electronic engineer who started some time to work with wood. Wood was a passion of mine since my childhood when I grew up with my uncle who was a woodworker.
When I was about 35 I bought a CNC machine and made several things with it.
Working with wood I needed some cutting tools so I had to buy hand planes and chisels. They needed to be sharpened so I have discovered whetstones and I have another passion now: sharpening. I like sharpening and I discover how relaxing is to sharpen a kitchen knife. I am not a specialist, I am a self though from what I read and from other people's movies.
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Good set of stones! And nice sharpening! 😎
Thank you. :)
I love your channel Daniel. Thank you for your time, and I hope you continue with your video content 🙏
Thank you for your feedback.
I am planning to continue but is quite hard to find new ideas for new content. 😁
@@DanielWorkshop what about sharpening different knife steels on the same stone and trying to draw conclusions? I spend a lot of time on this and sometimes find interesting results. This is not a request, just an idea you may want to consider
Thank you for the ideea. Actually I was thinking to do some comparison video.
Thank you for this review, I was really interested to see how the lobster 1k and 3k performed. I bought the 220 about a year ago but haven't used it much. I much prefer the Sun Tiger 240 or the Bester 220 because they are much faster when you want to thin a knife. The reason they are much faster than the Lobster 220 is because they produce a slurry much more readily. You are right, the lobster 220 is "hard" in that regard. It is my experience that the lobster 220 loads quite fast, even with steels that are less abrasion resistant than the VG10 you were using. That is probably the reason it took you such a long time.
Which brings me to my main remark: why are you not a fan of stones that produce a lot of slurry? If you want to thin a knife, you are much better served with a stone that readily releases abrasives with the low pressures you are using. Slurry = abrasive particles released = new, sharp abrasive particles on the surface of the stone to cut better into the knife bevel.
I would highly recommend that you watch the short video by Cliff Stamp titled: "Shapton Pro 220 : Japanese sharpening stone - a word about pressures, areas and steel types" th-cam.com/video/RRCK2uZfSEU/w-d-xo.html . It taught me a lot about sharpening.
Looking forward to your next sharpening video's!
It didn't take me a long time to thin it, actually, it was quite fast. I spent a lot of time polishing the thinned portion.
I know what you are saying about slurry but I prefer the hard stones because I can see if the stone darkens or not. Like that, I know that I am making progress. With soft stones, you can only see slurry. :)
I tend not to use low-grit stones. I prefer to use the disk grinder at low speed.
New videos will come but in the meantime, I have old videos that you can watch. :)
Im always looking forward for this review because I wanna buy the lobster 3000. After watching, 3000 seems the real deal. The only downside is it is not splash and go. I have the king 400 and shapton 2000. Both are splash and go. And I don't wanna go back to a soaking stone. But for the price its a steal. It is 5cm thicker than the shapton 5000 and cheaper.
Keep in mind wear rate is important when considering value, not jus thickness. Soakers wear much much faster.
Why not go for kuromaku 5k?
This lobster 3000 is not too soft and considering you will be using it only for finishing will be more than ok.
Kuromaku 5000 is a good option too.
Have you considered reprofile work with a 120 grit stone or similar diamond plate? I would be interested in reviews of very low grit stones.
There is a lot of fascination with high grit stones, but if you're sharpening properly you're spending 80% of time on course stones. Those are the workhorses.
The reprofiling was done with the 220.
@@DanielWorkshop ah ok. No footage of the reprofile. I have seen reprofile with a grinder previously and assumed it was done similarly.
Cool knife there.
I wonder if the Lobster available to Western markets are different to ones available in Japan. I got an Lobster 800 shipped from Japan and it is "made in Japan".
Don't know. :)
Made in Japan is the real deal, for their own domestic market. Some lobsters range are made out of Japan for exports to other markets. Formulation same, quality wise, probably not much difference.
About "don't thin your knife". You must thin if you're taking off significant steel and pushing edge back though? Thickness behind the edge will cause very bad practical performance. In the extreme a too thick geometry performs worse than a moderately dull knife.
Obviously if you're charging customers, you would pass the cost on.
Depends. If you are doing it on a 5 mm deba yes there is important. For a 2 mm thick chef knife your have to be a super chef to see difference in a thinned or not thinned knife.
@@DanielWorkshop With respect, this is not true.
Edge geometry has dramatically higher impact on real life knife performance than edge sharpness.
A fairly dull knife with good geometry will perform decently in the kitchen. But sharp knife with bad geometry will suck, it will slice paper great though.
Cliff Stamp, Murray Carter, Hap Stanley have all talked about this extensively and Cliff has done experiments with data.
Here is Joe Calton regrinding a brand new pretty thin knife even thinner for performance. th-cam.com/video/XLtMddu5vsk/w-d-xo.html
My point is don't beat yourself up. You did the right thing for the performance of the knife. 😄
You are right in everything that you say. What I am trying to say is that the most end users are just users. They don't understand about geometry and what grit you use. I am selling whetstones too and in most cases people that want to buy don't understand what grit is. If they see higher number they think they are better. Of course if you want to test and see how a 12 degress vs 15 degress perform you will find differences.
Thanks for this informative video. The 220 is interesting but I won´t need the 1000 since I already have a 800 grit brick sized King stone which is very soft and creates a lot of slurry. I don´t mind that, but another one of those would be of little use.
18:34 you thinned with the 1000?
I thinned with the 220 but after I had to polish the thinned area.
What's the best natural stones for a low/medium/high grit set for ~$150?
Natural stones are very different because they are natural. That is the reason why people prefer synthetic stones. They are the same and you know what to expect, more or less. With natural stones is a gamble.
@@DanielWorkshop I'm currently in a class for kosher slaughter, and the teacher recommended we get natural stones because of the water issue, so I was looking to get a set of some type of natural stone, despite their natural variations.