I essentially learned all my knife sharpening skills from Vincent's videos. Each video contains a wealth of information and understanding. Good on ya Vincent!
Is it really out of the question to make irregular synthetic stone? You'd think the production need to be high standard to produce consistent grain while crappy production you get varied grain which natural stones have which is paradoxically "better".
It would be nice if you would utilize the Description section with links and names of the stones. We get information but no clear way to get to the products and take advantage of your experience with actual products.
This doesn't answer your question, but I prefer splash and go stones, because I don't like to wait 15-30 minutes or longer before I can start sharpening with a soaking stone. Natural stones are fine, but quality ones that you can trust are very expensive. Really depends on what your priorities are.
I would have assumed that if anything using a higher grit polished edge works better on fatty thing and something with more "teeth" works better on veggies. Though if I'm being honest, I think all those kinds of ideas are generally 90% nonsense overall.
thanks for the video. It depends on the composition of the natural stone, risky, yes, there cannot be a grit rating associated with the natural stones, but what it is composed of, and its density can indicate how rough the apex will be. Novaculie gives a very clean edge, SiC, maybe not so much.Also, the natural stones can be altered by refacing, to change the aggressiveness of the cutting surface, and therefore the refinement of the edge.
Sorry to say this and don’t want it to come across in a bad way. I liked your last 2 videos a lot better than the ones before because they come acRoss more authentic. You have a lot of experience obviously and talking in this relaxed informal environment brings across a lot of technic, details which is hard to convey otherwise. Love this video and the previous one. Keep going & stay healthy. Greetings from Germany !
Another thing about grit is that many stones grit ratings are not consistent from one brand to another. For instance the shapton professional stones generally seem to leave a courser finish than they are advertised at and the naniwa professional tend to leave a finer finish than their grit rating.
Do you suggest to sharpening on Diamond Plate, like Atoma 1200 grit? About diamond plate, will it much durable than a stone and worth it for the price?
Hi! Can you talk about Lapping stones what kind of grits to flatten and what kind of stone to use? And some insights on diamond stones? Thank you for your videos very informative!
First I and We the Few .... Thank you for your time and sharing your knowledge. The Question I have is how to identify the grid of a natural stone and stim stone. I was gifted 10 stones that are used and with no identification of grids, different colors. If you have a vedio to show this I will be happy to watch. Thank you again ... OORAH!!
Hi Vincent! So my question is the following, how can i level my grinding stones, I've seen videos using sand paper or another stone, do you have any special method??? Thanks in advance!
@@Korinjapaneseknives hi Vincent, exactly on this, are there any alternatives for stone fixers? What is it made of? Is it just a coarser, harder stone? I can't seem to find a stone fixer in the area where I'm living
Hi Vincent, what do you think about ZDP-189 Knifes, can they last for ever ? I mean when you sharpening can a knife like this last a life ? I own a Shibata Bunka R2 Steel and it looks it can last forever.
Thanks for a lovely video! I have a question - people talk a lot about grits in the abstract, but say for example I have bought a knife I has been using mostly for fatty meats, not as my first go-to knife but probably my second, for a few months... I get confused as to quite how dull it gets. It's definitely not 'new edge' dull, but I don't have any intuitive sense how how the grits work yet, so... what's the usual/standard sharpening recommendation for a home cook (not professional) with nice, but not expensive knives, who notice dulling?
me 5 years professional sushi chef.... My knives are always sharpest in the kitchen almost to razor sharp... spend time on sharping stone #800/1000 - #6000 - #8000 - #16.000 Also my knives cuts spring onion or chives gets dull instant xD
You need a quality 70+HRC knife so that fine edge will hold up.. i use miyabi knife and sharpen it to 10k naniwa stone.. it hold up really well even after cutting lot of meat, fish and onion.. i just dont use any kitchen steel rod to maintain my sharpness because it will destroy that polish edge.. i just use leather strop with green compound on it after every use and the sharpness will be the same even after almost a month of use if there is no chipping on the blade..
Thank you for the explanation. What do you recommend I use to sharpen my takamura R2? I cut mostly vegetables. Is naniwa professional chosera a good choice?
i need a really hard bound, slow wearing coarse stone to take out damage on a ton of knives and machetes and to shape the geometry. everyone says beltsander. i prefer doing it by hand. what should i get?
Atoma 140 diamond plate wont dish and will cut faster than any stone, although they dull over time especially with softer steels. If you are after a stone the Imanishi Pink Brick 220 grit has good feedback, holds water well and doesn't wear too quickly for a stone of that grit range. For taking out blade damage and reshaping, I have been recently using a belt sander up to 320 grit as it's extremely quick, and with a bit of care and precision results can be better than by hand.
I've been doing hand sharpening since covid hit and have done several hundred customer knives fairly recently. I like the explanation you provide about natural vs. synthetic stones, but I'd point out that one major difference is in the mud produced. If you have a large face that you need to polish, the sticky abrasive mud produced on a natural stone is difficult to replace in a synthetic. This is especially true if you have a knife where a compound bevel has been blended, as is often the case with some debas for example. I just did one yesterday, and a relatively soft natural stone was definitely preferable for polishing below the shinogi line.
This is where finely tuned stones with traditional Japanese knives in mind comes in, like the Naniwa, both chosera for an all around stone and the SS for a polishing stone.
Thank you for sharing the diagram about natural stones. Would the unevenness from using the natural stone to sharpen cause unevenness in cutting? Like some parts won't cut as well as other areas on an edge?
2 sided stones are designed for convenience. If you need to carry your stones to work and home its much less to carry. Single stones are however better quality
I’m wondering the same thing. It’s not the pro but I wonder if it’s the classic Chosera with the base. I have the pro and his looks a little bit different color but it could be the slurry and camera lens changing it a little bit.
@@lz_377 It is probably the naniwa superstone. I have the super stone and this looks just like it. My profesional stone naniwa P800 is much different in colour. Also the Profesional stone is the way to go and is much harder than S800. Also much faster.
I usually use much different knives chopping veggies or meats. Chef knife I use on most veggies, Mushrooms etc. For meats I'll usually grab a boning knife for trimming fat or cutting into pieces, depending on the cut of meat. A whole beef tenderloin to trim and section I'll use boning then carving knife to section into steaks/ roast. Having a granton blade for cutting/carving meats helps the knife glide thru the product. Anyway, I buy the cheapest stones and get razor edges every time... In minutes. I don't own Japanese knives at all! Over priced and over rated in my humble opinion. I would never spend over$60 cdn on a knife. Look at the Mercer or wallop knives on Amazon! I have a 12" granton blade wallop $55 cdn. Mercer 10" chef knife $34.00 cdn... Become the water.... Use you brain not your pocket book!
@@andrewayers1141 ----- That's not true, and you lied. It's the equivalent of saying knives should never be used in a kitchen because you'll cut your fingers off. You probably voted for Biden, didn't you?
I essentially learned all my knife sharpening skills from Vincent's videos. Each video contains a wealth of information and understanding. Good on ya Vincent!
Is it really out of the question to make irregular synthetic stone? You'd think the production need to be high standard to produce consistent grain while crappy production you get varied grain which natural stones have which is paradoxically "better".
It would be nice if you would utilize the Description section with links and names of the stones. We get information but no clear way to get to the products and take advantage of your experience with actual products.
As sharpening beginner what would be the best stone to buy? . Splash and go or a soaking stone? Or mqybe natural stone?
This doesn't answer your question, but I prefer splash and go stones, because I don't like to wait 15-30 minutes or longer before I can start sharpening with a soaking stone. Natural stones are fine, but quality ones that you can trust are very expensive. Really depends on what your priorities are.
So cool I didn't know that about finishing on different grits for cutting different products
Glad to see a little more content. I have missed the store since moving out of NYC. Be well and stay safe!
I would have assumed that if anything using a higher grit polished edge works better on fatty thing and something with more "teeth" works better on veggies. Though if I'm being honest, I think all those kinds of ideas are generally 90% nonsense overall.
thanks for the video. It depends on the composition of the natural stone, risky, yes, there cannot be a grit rating associated with the natural stones, but what it is composed of, and its density can indicate how rough the apex will be. Novaculie gives a very clean edge, SiC, maybe not so much.Also, the natural stones can be altered by refacing, to change the aggressiveness of the cutting surface, and therefore the refinement of the edge.
Sorry to say this and don’t want it to come across in a bad way. I liked your last 2 videos a lot better than the ones before because they come acRoss more authentic. You have a lot of experience obviously and talking in this relaxed informal environment brings across a lot of technic, details which is hard to convey otherwise. Love this video and the previous one. Keep going & stay healthy.
Greetings from Germany !
Another thing about grit is that many stones grit ratings are not consistent from one brand to another. For instance the shapton professional stones generally seem to leave a courser finish than they are advertised at and the naniwa professional tend to leave a finer finish than their grit rating.
Lol you Look like yazarobi from DBZ can I get a Senzu bean?
Vincent, I have a shapton 120 刃之黑幕stone but my stone fixer (which is also by shapton) is only rated for no coarser than 500; how do I fix it?
Sic powder on glass. Shapton 120 will be very hard even on diamond blades.
Do you suggest to sharpening on Diamond Plate, like Atoma 1200 grit? About diamond plate, will it much durable than a stone and worth it for the price?
its not necessarily more durable. its just good cause it always remains level
Lapping film on glass better
Thank you for explaining the difference between a non naturual and natural stone.
Hi! Can you talk about Lapping stones what kind of grits to flatten and what kind of stone to use? And some insights on diamond stones? Thank you for your videos very informative!
ill try to talk about that in a future video!
First I and We the Few .... Thank you for your time and sharing your knowledge. The Question I have is how to identify the grid of a natural stone and stim stone. I was gifted 10 stones that are used and with no identification of grids, different colors. If you have a vedio to show this I will be happy to watch. Thank you again ... OORAH!!
Are most stones synthetic?
if you sharpen with 500grit stone and slight polish with 2000grit and then 1000grit, would it look anything like the "natural stone teeth"?
So are you telling you can sharpen on that 800 applying pressure, and finish on that same 800 stone applying less pressure?
Hi Vincent! So my question is the following, how can i level my grinding stones, I've seen videos using sand paper or another stone, do you have any special method??? Thanks in advance!
we have a tool called a stone fixer. Thats usually what i use to level my stones
@@Korinjapaneseknives hi Vincent, exactly on this, are there any alternatives for stone fixers? What is it made of? Is it just a coarser, harder stone? I can't seem to find a stone fixer in the area where I'm living
I was given a box of stones but don't know if they are oil or water stones. How do I tell the difference?
Hi Vincent, what do you think about ZDP-189 Knifes, can they last for ever ? I mean when you sharpening can a knife like this last a life ? I own a Shibata Bunka R2 Steel and it looks it can last forever.
What is the difference between the King Hyper 1000 & Deluxe 1000?
What's the brand of the you used besides the naniwa 800 in the video? Thanks!
Do u have any tip for testing natural stone which not come from japan ?
Thanks for a lovely video! I have a question - people talk a lot about grits in the abstract, but say for example I have bought a knife I has been using mostly for fatty meats, not as my first go-to knife but probably my second, for a few months... I get confused as to quite how dull it gets. It's definitely not 'new edge' dull, but I don't have any intuitive sense how how the grits work yet, so... what's the usual/standard sharpening recommendation for a home cook (not professional) with nice, but not expensive knives, who notice dulling?
What brand finishing stone is your favorite for cutting vegetables? And for meats?
me 5 years professional sushi chef....
My knives are always sharpest in the kitchen almost to razor sharp... spend time on sharping stone #800/1000 - #6000 - #8000 - #16.000
Also my knives cuts spring onion or chives gets dull instant xD
You need a quality 70+HRC knife so that fine edge will hold up.. i use miyabi knife and sharpen it to 10k naniwa stone.. it hold up really well even after cutting lot of meat, fish and onion.. i just dont use any kitchen steel rod to maintain my sharpness because it will destroy that polish edge.. i just use leather strop with green compound on it after every use and the sharpness will be the same even after almost a month of use if there is no chipping on the blade..
Thank you for the explanation. What do you recommend I use to sharpen my takamura R2? I cut mostly vegetables. Is naniwa professional chosera a good choice?
I just got the naniwa 12 k for my straight razor
Hello master vincent. Is suehiro cerax 1000 a good stone?
i need a really hard bound, slow wearing coarse stone to take out damage on a ton of knives and machetes and to shape the geometry. everyone says beltsander. i prefer doing it by hand. what should i get?
Atoma 140 diamond plate wont dish and will cut faster than any stone, although they dull over time especially with softer steels. If you are after a stone the Imanishi Pink Brick 220 grit has good feedback, holds water well and doesn't wear too quickly for a stone of that grit range. For taking out blade damage and reshaping, I have been recently using a belt sander up to 320 grit as it's extremely quick, and with a bit of care and precision results can be better than by hand.
I have Arkansas whet stones they vary one side to the other.
This was great, thanks. What kind of stone are the natural stones made of?
I've been doing hand sharpening since covid hit and have done several hundred customer knives fairly recently. I like the explanation you provide about natural vs. synthetic stones, but I'd point out that one major difference is in the mud produced. If you have a large face that you need to polish, the sticky abrasive mud produced on a natural stone is difficult to replace in a synthetic. This is especially true if you have a knife where a compound bevel has been blended, as is often the case with some debas for example. I just did one yesterday, and a relatively soft natural stone was definitely preferable for polishing below the shinogi line.
This is where finely tuned stones with traditional Japanese knives in mind comes in, like the Naniwa, both chosera for an all around stone and the SS for a polishing stone.
Thanks, I learned something good.
Thank you for sharing the diagram about natural stones. Would the unevenness from using the natural stone to sharpen cause unevenness in cutting? Like some parts won't cut as well as other areas on an edge?
nope! that shouldnt be a problem! the diagram represents the edge of the knife magnified many times. on the larger scale its not going to feel uneven
Great !
What are the advantages/disadvantages of using a two-sided stone versus two separate stones?
2 sided stones are designed for convenience. If you need to carry your stones to work and home its much less to carry. Single stones are however better quality
@@Korinjapaneseknives Got it. Thanks!
You rock!
What do you think about King stones?
My experienced with king is its too soft and wear out fast, need to flatten it after each use.. I like shapton more, its cut fast and wear out less.
Very nice video, thanks! I was wondering... is that "Naniwa 800" professional or super-stone? Thanks again.
I’m wondering the same thing. It’s not the pro but I wonder if it’s the classic Chosera with the base. I have the pro and his looks a little bit different color but it could be the slurry and camera lens changing it a little bit.
@@lz_377 It is probably the naniwa superstone.
I have the super stone and this looks just like it.
My profesional stone naniwa P800 is much different in colour.
Also the Profesional stone is the way to go and is much harder than S800. Also much faster.
@@vasilralev3921 oh yea I love mine. I have the 400, 800, and 3k. Then a Rika 5k and a kitayama 8k for polish.
@@lz_377 the naniwa p3000 is finer than rika5000 imo.
Ofcorse my own opinion
@@vasilralev3921 I hear you. I feel like all the pros feel like butter because of how hard they are. Even the 400 feels smooth for that low of a grit.
I found a Rock in a Creek,
din't cost a thing😚
I usually use much different knives chopping veggies or meats. Chef knife I use on most veggies, Mushrooms etc. For meats I'll usually grab a boning knife for trimming fat or cutting into pieces, depending on the cut of meat. A whole beef tenderloin to trim and section I'll use boning then carving knife to section into steaks/ roast. Having a granton blade for cutting/carving meats helps the knife glide thru the product. Anyway, I buy the cheapest stones and get razor edges every time... In minutes. I don't own Japanese knives at all! Over priced and over rated in my humble opinion. I would never spend over$60 cdn on a knife. Look at the Mercer or wallop knives on Amazon! I have a 12" granton blade wallop $55 cdn. Mercer 10" chef knife $34.00 cdn... Become the water.... Use you brain not your pocket book!
A belt sander will fix your chips.
It'll also remove too much steel too easily and over heat the edge killing the heat treat making the steel soft.
@@andrewayers1141 ----- That's not true, and you lied. It's the equivalent of saying knives should never be used in a kitchen because you'll cut your fingers off. You probably voted for Biden, didn't you?
@@davesmith5656 You're bringing politics into this ? Seriously ?