Most Coarse waterstone will release a lot of abrasive making a Sandy paste on the surface. These stones are best used on large beveled traditional Japanese kitchen knives and wood working tools.
When used on blades with 50/50 edge grinds the Sandy paste produced by the stone rides up the side of the blade causing scratches and washing out the crisp shoulder of the bevel.
Personally, I like stones such as the Shapton Glass 120 or the brute Force of an Atoma 140 when heavy grinding is needed.
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