Sharpening stones

N

nola who_dat

Joined
Aug 28, 2014
Messages
17
Which stones would be better for a home cook. I currently have no high end Japanese knives yet.
Looking at the Beston set which has a 500, 1.2k and 5 k and a Chosera or naniwa stones with a 400 and 1 k stone.
 
Chosera 800 and 3k might be a bit better or even a Shapton pro 1k and 5k. Either way you will need a lapping plate with any stone set, do yourself a favor here and buy the atoma 140.

What knives do you have now and what type of cooking prep do you do? Red meats, fish, veggies, etc?
 
All I have now is a couple of victornox chef knives, dexter Russell. I am looking to upgrade soon.
I do a lot of veggie prep, meat, fish.
 
I was exploring my Chosera stones a bit and realize that the 400 and 3k would be a good combo. The 3k easily removes scratches left by the 400, I sharpened 3 Emerson CQC-7 a benchmade nimvarus, Tojiro 180mm gyuto, and my own spyderco endura without any problem. All the 400 scratches were removed and the edges had a 3k shine. Naniwa actually recommends the Chosera 3k for most every cutting task, a recommendation that's hard to contest.
 
Thank you Jason. I really like the Chosera line but not sure if I want to spend the money on a high end set. I've never used stones before and I wouldn't want to mess up a stone.
With that said I'm kind of leaning towards the Beston set which I think would serve my needs until I get more experience.
If I bought the Chosera set with the 400 and either 1k or 3 k plus flattening stone that would run me well over $250.
From reading a lot of posts it looks like the Chosera set is top notch.
 
With stones it's instilled in beginners that they need a "starter set", this is bad logic because higher quality stones only make sharpening easier and with better results. It also saves the frustration of having to buy better stones because you've outgrown the cheap ones. To save a little money look at the Shapton pro line, they are often paired against the Chosera in the arena of premium stones.
 
I know a guy who was trained at the Cordon Bleau in Paris,edits one of the best selling cookbooks of all time and he keeps a 8x2 in fine/coarse India stone on his kitchen counter.
 
Last edited:
willis said:
I know a guy who was trained at the Cordon Bleau in Paris,edits one of the best selling cookbooks of all time and he keeps a 8x2 in fine/coarse India stone on his kitchen counter.
Click to expand...

This is good advice. DM
 
You must log in or register to reply here.
Back
Top