- Joined
- Jan 19, 2013
- Messages
- 48
After using my pocket knives in the kitchen for the last few years I decided to get a decent kitchen knife. I don't have many sharpening stones and the ones I do are too small so I need a bigger one for the kitchen.
The knife is a 10" japanese knife in blue steel at 63 HRC.
I thought I might get away with a one double stone since it's a carbon steel with a very thin edge.
Skerper and Naniwa 1000/3000
Didn't find much on the Skerper and I found that people had problems with the Naniwa but that also goes for their more expensive stones so I don't know what to get.
Everything else gets expensive real quick.
I assume I also need a dressing stone and maybe a stone holder.
The knife is a 10" japanese knife in blue steel at 63 HRC.
I thought I might get away with a one double stone since it's a carbon steel with a very thin edge.
Skerper and Naniwa 1000/3000
Didn't find much on the Skerper and I found that people had problems with the Naniwa but that also goes for their more expensive stones so I don't know what to get.
Everything else gets expensive real quick.
I assume I also need a dressing stone and maybe a stone holder.