- Joined
- Sep 21, 2017
- Messages
- 298
So, I wanted your opinion. I decided since owning a few pocket knives and kitchen knifes (that have been dull for years), I'd figure out how to sharpen them. I tend to go over board on many things at first and then the dust settles.
I tried the Wicked Edge and found that small knives with a three inch blade are very difficult to sharpen, in fact, I ended up sharpening the device, not the knife.
So, I moved on or take a step back, depends on how you look at it. My thoughts, start with the basics, see if I can figure it out. (but I won't go back to the WE, it's gone now)
So I started with a Gesshin 1200 and a Gesshin 5000. First attempt was just trying to figure out best practices. I started this time with an average kitchen knife, gave me a little more to work with, it was better this time around
Third time around, I picked up a 400 Naniwa stone, figured out that I was putting pressure in both directions, instead of one direction. Some people pull the knife off the stone in the other direction, some people keep the knife on the stone so that when lifting and putting the knife on the stone, you don't nick it. This third time around, I got both the kitchen knife and the small pocked knife pretty well sharped (the pocked knife was very beaten up, nicks and just dull. I honestly found it on the side of the street). I did find some improvement I need to do on the pocket but it cuts rather well now, not perfect but I didn't expect it, slices paper with ease. The kitchen knife has a shine to it now, a light mirror from the 5000.
Here's where my question comes in, I'd like to take that mirror to the next level. When you set the Gesshin next to the Naniwa, the Naniwa is cheaper than the Gesshin, the Gesshin is larger by length, width and height, not by much but noticeable. I should have taken pictures. The prints on the Gesshin are nice, you can see the quality. The place I purchased from were very helpful and seem very specialized but I can also say that about the Naniwa. Back to the mirror, I'd like to move to a higher grit. I like the convenience of splash and go as I don't have space to keep soaked stones in storage. Part of me wants to keep going Gesshin, I thought about 320 Gesshin to add or replace the 400 Naniwa, seems like creating the burr was still difficult (and that's probably just practice), I've ordered a jewelers glass so I can see where I am at with creating a burr. Adding the 320 might be over kill, it's a 75 dollar stone. The Naniwa 220 stone is 42 dollars if I wanted to add another coarse stone with that brand. The next thought was adding a 3000 to move from the 1200 to 5000, the Gesshin 3000 is 90 and Naniwa 3000 is 62. And the last step is Gesshin 8000 which runs 120 or Naniwa 12000 (there are 8000 and 10000 for little less than this) for 104. So, you see that the Gesshin is a little more of a premium, not sure I'll need this much variety, I have a lot of practice to do but I like options. So I can add a lot to the Naniwa for 208 or Gesshin for 285.
Just wanted your thoughts since most of you have been doing this for some time.
Thanks
I tried the Wicked Edge and found that small knives with a three inch blade are very difficult to sharpen, in fact, I ended up sharpening the device, not the knife.
So, I moved on or take a step back, depends on how you look at it. My thoughts, start with the basics, see if I can figure it out. (but I won't go back to the WE, it's gone now)
So I started with a Gesshin 1200 and a Gesshin 5000. First attempt was just trying to figure out best practices. I started this time with an average kitchen knife, gave me a little more to work with, it was better this time around
Third time around, I picked up a 400 Naniwa stone, figured out that I was putting pressure in both directions, instead of one direction. Some people pull the knife off the stone in the other direction, some people keep the knife on the stone so that when lifting and putting the knife on the stone, you don't nick it. This third time around, I got both the kitchen knife and the small pocked knife pretty well sharped (the pocked knife was very beaten up, nicks and just dull. I honestly found it on the side of the street). I did find some improvement I need to do on the pocket but it cuts rather well now, not perfect but I didn't expect it, slices paper with ease. The kitchen knife has a shine to it now, a light mirror from the 5000.
Here's where my question comes in, I'd like to take that mirror to the next level. When you set the Gesshin next to the Naniwa, the Naniwa is cheaper than the Gesshin, the Gesshin is larger by length, width and height, not by much but noticeable. I should have taken pictures. The prints on the Gesshin are nice, you can see the quality. The place I purchased from were very helpful and seem very specialized but I can also say that about the Naniwa. Back to the mirror, I'd like to move to a higher grit. I like the convenience of splash and go as I don't have space to keep soaked stones in storage. Part of me wants to keep going Gesshin, I thought about 320 Gesshin to add or replace the 400 Naniwa, seems like creating the burr was still difficult (and that's probably just practice), I've ordered a jewelers glass so I can see where I am at with creating a burr. Adding the 320 might be over kill, it's a 75 dollar stone. The Naniwa 220 stone is 42 dollars if I wanted to add another coarse stone with that brand. The next thought was adding a 3000 to move from the 1200 to 5000, the Gesshin 3000 is 90 and Naniwa 3000 is 62. And the last step is Gesshin 8000 which runs 120 or Naniwa 12000 (there are 8000 and 10000 for little less than this) for 104. So, you see that the Gesshin is a little more of a premium, not sure I'll need this much variety, I have a lot of practice to do but I like options. So I can add a lot to the Naniwa for 208 or Gesshin for 285.
Just wanted your thoughts since most of you have been doing this for some time.
Thanks
