Why Large Stones

David Martin

David Martin

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Apr 7, 2008
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Why do we use large stones?
For large knives of course. Here is a Frosts Cutlery commercial grade made in Sweden 12"melon / cheese knife.
I also use it to slice brisket. When needed I work it on my early 1980's Tri-hone. Which I have
a set of 3 Norton oil stones for it: coarse, medium in SiC & fine India. These measure 2.5"
w by 11.5" long. Then I purchased a set of dia type diamond stones for it in the same size.
It is very portable and comfortable to work most any size blade on. After working it for just
5 mins. on the fine India and removing the burr it easily cuts receipt paper. Great stones to work large & small kitchen knives on. DM
Trihone.jpg
 
My old work place had an IM313, I used it all the time.
If I could get one with coarse crystolon, coarse continuous diamond, and extra fine continuous diamond, I'd buy it in a heart beat.
 
jpm2, agreed. They don't come in that configuration. When I found mine the box was dented up, rusted from water, being in a meat market and the stones were very dished or broken. I took a weekend and worked the dents out, cleaned on it, stripped the paint off and painted it. The reservoir in the box was sound. I was lucky I didn't have to repair that. I don't keep oil in it. I use it to catch any mineral oil that drips off the stone during sharpening. Then I purchased all my stones. The crystolon & India stones run about 37-38$ each to your door. ( I sanded one side of the India finer) The diamond stones are double that. So, it's quite an investment for a complete box with 6 stones. Still, I really enjoy working on the surface
area of these stones and way more economical than a Wicked Edge. They come in handy when sharpening a 8-10" carving knife at holiday times. My wife's 8" Sabatier I can sharpen in half the time it takes me on a 2X8" stone. Then, the normal sharpening of our kitchen knives throughout the year with this set will save you time. DM
 
Last edited:
David Martin said:
jpm2, agreed. They don't come in that configuration. When I found mine the box was dented up, rusted from water, being in a meat market and the stones were very dished or broken. I took a weekend and worked the dents out, cleaned on it, stripped the paint off and painted it. The reservoir in the box was sound. I was lucky I didn't have to repair that. I don't keep oil in it. I use it to catch any mineral oil that drips off the stone during sharpening. Then I purchased all my stones. The crystolon & India stones run about 37-38$ each to your door. The diamond stones are double that. So, it's quite an investment for a complete box with 6 stones. Still, I really enjoy working on the surface
area of these stones. They come in handy when sharpening a 8-10" carving knife at holiday times. My wife's 8" Sabatier I can sharpen in half the time it takes me on a 2X8" stone. Then, the normal sharpening of our kitchen knives throughout the year. This set will save you time. DM
Click to expand...


Where did the diamond plates come from, are they Norton branded?
 
If got a lot of use out of my IM313, especially handy on large butchers knives, camp knives made from basic steels. While I can’t get the same accuracy as I can on a Wicked Edge I enjoy freehand on this setup.

I also didn’t know DMT stones were available.
 
It's likely just technique. You can use wedges or a clamp to assist with your angle.
I will start any steel on the coarse stone & set the bevel. Then if it is a steel above 440C / 154cm, I finish it off on the coarse or fine diamond. Yes, DMT makes 4 grits with a heavy nickle backing to fit the Tri-hone, 28.75 sq. inches. With my box I loosen 2 screws to change a stone. With the other system it's requires 3 screws to be loosen. Or you can merely lay the diamond stone on top of a stone in the clamp. They are heavy and I usually don't scoot them around while sharpening. DM
 
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