Opinions wanted on Shapton Pro Stones.

wade7575

wade7575

Joined
Apr 3, 2013
Messages
1,105
I'm looking at getting Shapton Pro Stones for my KME as they do not make the Shapton Glass for the KME as they are Glued to Tempered Glass and it will shatter if you try cut it.

I was wondering are the Pro Stones more like the Chosera's that tend to be more on the soft side and wear faster,I'm always looking to try different Stones for my KME and really want to try the Shaptons.
 
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Actually right this minute there are 82 members browsing the General forum. Anyone who might have an opinion would likely be found in the MT&E subforum.
 
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Sorry, never heard of those stones, so I cannot help. Hope you find what you need though!
 
wade7575 said:
I'm looking at getting Shapton Pro Stones for my KME as they do not make the Shapton Glass for the KME as they are Glued to Tempered Glass and it will shatter if you try cut it.

I was wondering are the Pro Stones more like the Chosera's that tend to be more on the soft side and wear faster,I'm always looking to try different Stones for my KME and really want to try the Shaptons.
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I bought the shapton pro 320-1000-6000. They are hard stones , wear slow, cut pretty good. These were my first waterstones and I'm very impressed.
 
Krav said:
I bought the shapton pro 320-1000-6000. They are hard stones , wear slow, cut pretty good. These were my first waterstones and I'm very impressed.
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Did you ever pick up a 16 or 15K Shapton Pro I forget what grit it is,how fine of an edge will it produce,I just don't want to buy one if they it will not give me an edge as good as a Chosera 10K.

From what I have learned from sharpening is that the finer the stone the better it cut's and that's what I want,I know Ron from KME and Ken Schwartz and a guy in his 80's I know who sharpener's knifes free hand all say the fine the stone the better it will cut,I have Japanese Chef knives and I want the finest edge I can get.

I know some people say an edge with some bur's is a better cutting but I can attest that it is not true just sharpening my Japanese Chef knife with my 3000 Chosera's they went dull really fast and did not cut that great and then I tried going up to a 5000 and it helped a lot but nothing beat's my 10K Chosera for what I have to use right now,I don't even have to strop or debur after I use the 10K and man do my Japanese Knives keep their edge.
 
Since I'm relatively new to waterstones I can't give you a solid answer. But there are a lot of other good guys on here that have lots of experience with several different stones and grits that can help you out.
 
RevDevil said:
For the Edge Pro? I'm listening. :)
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Oh there are Shaptons for the Edge Pro and you can get them in Glass or Pro,go to the link to check them out.

I have been told however on the Chef Kinves to go forum that the Shapton Pro's and Chosera's tend to crack if soaked to long,they seem to think it has something to do with the stones being narrower then a full size stone,the glass however are just fine.Ken Schwartz told me he has the glass made by Shapton for him to fit the edge pro.

You may have to try the 2 or 3 times sometimes it does not always connect to their site.

http://www.chefknivestogo.com/shprostforep.html
 
wade7575 said:
Oh there are Shaptons for the Edge Pro and you can get them in Glass or Pro,go to the link to check them out.

I have been told however on the Chef Kinves to go forum that the Shapton Pro's and Chosera's tend to crack if soaked to long,they seem to think it has something to do with the stones being narrower then a full size stone,the glass however are just fine.Ken Schwartz told me he has the glass made by Shapton for him to fit the edge pro.

You may have to try the 2 or 3 times sometimes it does not always connect to their site.

http://www.chefknivestogo.com/shprostforep.html
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Don't soak the Shapton pro over 30-45 seconds. Don't soak the Glass at all. Just get a spray bottle and "spritz" a little water on them regularly.
 
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