@t.michaelbodine4341 thx for commenting :) it is. King stones have always given you alot of stone for your money. It's the first japanese brand I bought :) good luck on your sharpening endeavours , and don't be afraid to ask. I try to answer as much of the comments I can 😁
The King 4K leaves such a great all round kitchen knife edge. Nice and keen with great bite for a 4k. I prefer sharpening on the Ouka but that King edge :) If you haven't tried it, the King 8K Gold is an amazing finisher. Its got way more bite than you would expect. A nice way to differentiate your channel from other sharpening channels would be to sharpen and then cut some foods like carrots, onions, potatoes etc and give some feedback on the edge compared to other stones.
I love the speed of the Ouka, and i also love working on soft stones, so initially it would be my pick as well. The King 8k Gold was one of my first proper Japanese whetstone. I love working that mud with the nagura. I did a polishing session on the knife i use in this video the other day and finished on the king 8k before moving on to wa-powder. But i then realized i havent done a video on it yet :O
Hi there I love your thorough and honest review! Could you do a video on the king 6k? I wanted to get the king 8k but I don't really like working with all that slurry, my choice right now is between a king 6k or 4k and I'm really leaning into the 6k but I would love to see it perform first.
@@randyarthur2942 thx for the kind comment. That is definitely a possibility. I actually got a brand new 6k king the other day that I haven't tried yet 😁
@@lofotenknifeworks2278 thank you!! Could you also do some testing regarding differential grid sharpening where one side is kept at a lower grit and the other side is brought to a high grit
Great videos man. I appreciate the honest reviews. Not sure if you still want the challenge but here's one. Try to shave some hair straight out of a 120 grit cheap stone. Paper towel straight out of 120 is also game but I could only cut paper towel from such low grit holding the paper from both sides of the cut. Resulting edge is surprisingly good for vegetables but for raw meat higher grit finish is better.
I appreciate your technique. I have a King KDS combo 1000/6000. These work well enough for my needs. I need to invest in a leather strop however. Tired of using the inside of one of my old leather belts - it works but I need a strop.
Stropping helps to achieve an edge fine enough to shave your forearm, however it looses it's bite. Essentially, after the stone, your knife has a toothy edge. During leather (or balsa etc) stropping, you abrade these teeth, while also decreasing the final edge radius and inducing a micro convexity. Because of the low edge radius, the knife is more keen and can cut into hair. However, during use, the edge radius increases almost instantly again. And because it lost it's teeth, it cannot bite into anything anymore. So it's essentially dull and cutting tomatoes or peppers is no fun. For this reason, for kitchen knives it's recommended to use only stones and finish with maximum 4k water stones (the king 6k is comparable with 2-3k from other manufacturers, so it's fine) for a durable edge with some bite to it.
@@DerDanachDenkende So would you say the King 8k is like a 4-6k from other manufacturers? Would you use it as a finishing stone for a Japanese Kitchen knife after a King 1000 or would you need to use another stone in between the 1000 and 8000?
@@DerDanachDenkende Stropping is a very complex topic. There are several different materials and each with several abrasive combinations. Sometimes strop material has greater impact then the abrasive used. Usually people use polishing abrasive with leather such as chromium oxide and sub micron diamond. That will leave the blade very smooth and not ideal for vegetables. Also there is a risk of creating foil edge that breaks off and dull easily. Denim hanging strop avoids foil edge formation. Results from 1 micron, 0.5 micron, 0.25 micron and white polishing compound are almost the same, as long as you only apply for the paste once for each strop. Another interesting combination is low grit abrasive on soft wood. Resulting edge is very, very close to stone. There is a great article about it on Science of Sharp.
I’ve been enjoying your content Sir. Thank you for your time putting your videos out. I started learning hand sharpening just a couple months ago after many years of guided systems. I find hand sharpening a much enjoyable experience. I have 5 or 6 stones now the king KDS COMBO was the first and I find myself returning to that 1k side over anything else I have and then finish on the Rika 5k for ridiculous sharp kitchen knives that I pick up at second hand stores.
The rika is a great stone, the king as well. :) i actually just finished shooting a video on the rika(and ouka) today . So I will be posting that in a day or two. Sharpening knives tend to be my go-to activity if I want to relax and need to focus on something else :) what other stones do you have? :)
@@lofotenknifeworks2278 I also have the ouka 3000 and love it. Shapton blue black 320 and the melon 2000. Then the atoma 140 and a couple old aluminum oxide course fine combo stones that I use for heavy repairs before moving to the 320. I’m looking to buy an 8000 grit so what would you think is a comparable 8000 that has the feed back properties of the ouka and Rika because I love that feeling of a stone.
@@Im2slick If you are looking for something comparable, i would have a look at the King G-1. its harder than the rika, but with the nagura you get a very decent feedback from it. The snowwhite is a very good stone as well, but a little harder then the rika still :)
I read your list of stones. How are you finding the new cerax stones? I got the 1000/6000 combo and find them super muddy and dish out pretty quickly. Did you have a similar experience?
The new ceraxes are in general on the softer side yes. So it depends on what you are looking for in a stone. Myself i enjoy the speed of softer stones, and they are rather large for the price as well. So i still believe they are a good purchase. The whole included stand that is so popular with naniwa, shapton and now also suehiro.. i could do without that :/
@@lofotenknifeworks2278 I stated sharpening 20 yrs as I needed sharp tools for work but got more into stones and different blades in the last 10yrs.. depending on what I’m sharpening but I’m into jnats and using asano and other nagura progressions for straight razors and some knives… I keep going to Shapton and baby choseras for synthetics atm. Keep up the vids..:)
Depends on the severity. Personally i like the character of a well worn in stone, and if you get it sharp then its no need. i suspect after 25 years of sharpening, that you have seen a video or two about the subject, and that you are more knowledgable than most. For flattening i prefer diamond plates, but any low grit sandpaper and flat surface will get the job done :)
Thanks for the video. I just started using the King Deluxe 1000 and it's working good for me. I'm a rank beginner and your videos are quite helpful.
@t.michaelbodine4341 thx for commenting :) it is. King stones have always given you alot of stone for your money. It's the first japanese brand I bought :) good luck on your sharpening endeavours , and don't be afraid to ask. I try to answer as much of the comments I can 😁
The King 4K leaves such a great all round kitchen knife edge. Nice and keen with great bite for a 4k. I prefer sharpening on the Ouka but that King edge :) If you haven't tried it, the King 8K Gold is an amazing finisher. Its got way more bite than you would expect.
A nice way to differentiate your channel from other sharpening channels would be to sharpen and then cut some foods like carrots, onions, potatoes etc and give some feedback on the edge compared to other stones.
I love the speed of the Ouka, and i also love working on soft stones, so initially it would be my pick as well. The King 8k Gold was one of my first proper Japanese whetstone. I love working that mud with the nagura. I did a polishing session on the knife i use in this video the other day and finished on the king 8k before moving on to wa-powder. But i then realized i havent done a video on it yet :O
Hi there I love your thorough and honest review! Could you do a video on the king 6k? I wanted to get the king 8k but I don't really like working with all that slurry, my choice right now is between a king 6k or 4k and I'm really leaning into the 6k but I would love to see it perform first.
@@randyarthur2942 thx for the kind comment. That is definitely a possibility. I actually got a brand new 6k king the other day that I haven't tried yet 😁
@@lofotenknifeworks2278 thank you!! Could you also do some testing regarding differential grid sharpening where one side is kept at a lower grit and the other side is brought to a high grit
Great videos man. I appreciate the honest reviews.
Not sure if you still want the challenge but here's one. Try to shave some hair straight out of a 120 grit cheap stone.
Paper towel straight out of 120 is also game but I could only cut paper towel from such low grit holding the paper from both sides of the cut.
Resulting edge is surprisingly good for vegetables but for raw meat higher grit finish is better.
I appreciate your technique. I have a King KDS combo 1000/6000. These work well enough for my needs. I need to invest in a leather strop however. Tired of using the inside of one of my old leather belts - it works but I need a strop.
Stropping helps to achieve an edge fine enough to shave your forearm, however it looses it's bite. Essentially, after the stone, your knife has a toothy edge. During leather (or balsa etc) stropping, you abrade these teeth, while also decreasing the final edge radius and inducing a micro convexity. Because of the low edge radius, the knife is more keen and can cut into hair. However, during use, the edge radius increases almost instantly again. And because it lost it's teeth, it cannot bite into anything anymore. So it's essentially dull and cutting tomatoes or peppers is no fun. For this reason, for kitchen knives it's recommended to use only stones and finish with maximum 4k water stones (the king 6k is comparable with 2-3k from other manufacturers, so it's fine) for a durable edge with some bite to it.
@@DerDanachDenkende So would you say the King 8k is like a 4-6k from other manufacturers? Would you use it as a finishing stone for a Japanese Kitchen knife after a King 1000 or would you need to use another stone in between the 1000 and 8000?
@@DerDanachDenkende Stropping is a very complex topic. There are several different materials and each with several abrasive combinations.
Sometimes strop material has greater impact then the abrasive used.
Usually people use polishing abrasive with leather such as chromium oxide and sub micron diamond. That will leave the blade very smooth and not ideal for vegetables. Also there is a risk of creating foil edge that breaks off and dull easily.
Denim hanging strop avoids foil edge formation. Results from 1 micron, 0.5 micron, 0.25 micron and white polishing compound are almost the same, as long as you only apply for the paste once for each strop.
Another interesting combination is low grit abrasive on soft wood. Resulting edge is very, very close to stone.
There is a great article about it on Science of Sharp.
I’ve been enjoying your content Sir. Thank you for your time putting your videos out. I started learning hand sharpening just a couple months ago after many years of guided systems. I find hand sharpening a much enjoyable experience. I have 5 or 6 stones now the king KDS COMBO was the first and I find myself returning to that 1k side over anything else I have and then finish on the Rika 5k for ridiculous sharp kitchen knives that I pick up at second hand stores.
The rika is a great stone, the king as well. :) i actually just finished shooting a video on the rika(and ouka) today . So I will be posting that in a day or two. Sharpening knives tend to be my go-to activity if I want to relax and need to focus on something else :) what other stones do you have? :)
@@lofotenknifeworks2278 I also have the ouka 3000 and love it. Shapton blue black 320 and the melon 2000. Then the atoma 140 and a couple old aluminum oxide course fine combo stones that I use for heavy repairs before moving to the 320. I’m looking to buy an 8000 grit so what would you think is a comparable 8000 that has the feed back properties of the ouka and Rika because I love that feeling of a stone.
@@Im2slick If you are looking for something comparable, i would have a look at the King G-1. its harder than the rika, but with the nagura you get a very decent feedback from it. The snowwhite is a very good stone as well, but a little harder then the rika still :)
I read your list of stones. How are you finding the new cerax stones? I got the 1000/6000 combo and find them super muddy and dish out pretty quickly. Did you have a similar experience?
The new ceraxes are in general on the softer side yes. So it depends on what you are looking for in a stone. Myself i enjoy the speed of softer stones, and they are rather large for the price as well. So i still believe they are a good purchase. The whole included stand that is so popular with naniwa, shapton and now also suehiro.. i could do without that :/
Dose the 4k polish quicker than the King 6k or Is the finish any diferent it looks like it is a mirror finish ?
King #1000 was my first after Chinese stones too.
And what a great choice that was. How long have you been sharpening? and what stones do you use now?
@@lofotenknifeworks2278 I stated sharpening 20 yrs as I needed sharp tools for work but got more into stones and different blades in the last 10yrs.. depending on what I’m sharpening but I’m into jnats and using asano and other nagura progressions for straight razors and some knives… I keep going to Shapton and baby choseras for synthetics atm.
Keep up the vids..:)
They don’t seem to clog much.
My 1K stone is worn down after about 25 years of home use. How do I make it flat again?
Depends on the severity. Personally i like the character of a well worn in stone, and if you get it sharp then its no need. i suspect after 25 years of sharpening, that you have seen a video or two about the subject, and that you are more knowledgable than most. For flattening i prefer diamond plates, but any low grit sandpaper and flat surface will get the job done :)
@@lofotenknifeworks2278 A guy (Sushi Chef) told me to grind it flat on the sidewalk with plenty of water running. That did not go well.
@@catlady8324 ouch..i wouldn't go that faar 😅
Is that 4k the F1 or the F3?
I heard that they are the same stone except that the F1 is larger (more like other stones) than the F3.
I think this is the F3 185mm x 62mm x 19mm .The King 4K S-45. 1.76mm-52mm-15mm is the small edition.