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Old 24-04-2009, 01:04 PM   #631
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First, I would like to thank you for your kind offer.

But I made the purchase, on the following reasons:

1. Delivery to my house.
2. I get a good 8000 grit Kitayama water stone that has been tried and tested.
3. I get one stone holder
4. Why should I spend money on a brand that has not been reviewed before?
5. The Naniwa stones stated are good, but there are cheaper ones that do almost a good job as them.

That is why King and Kitayama are better choices for me. Being my Rift able to pop hairs and slice newspaper, all done on 1500 grit emery, I think I simply need tried and tested stones to further hone my knife.

Though some reviews may be slanted, but it does gives you a general idea on the product and it's differetn methods of usage.
Ermmm the simple reason is that not many people actually buy all these stones, hence not much reviews, hence it would be easier to go to those Japanese restaurant and ask those Sushi chef that does cutting for a living, they would be able to tell you what stone they use for sharpening, and yes they are usually those people who actually buy those stones from us, but they dun use all those super high grit stones though. They usually use a big piece of low grit stone to quickly sharpen their sashimi slicer. Those who actually bought those higher grit whetstone are those knife enthusiat like you guys, but they are more of a kitchen knife collector though. Different type of knives.
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Old 24-04-2009, 02:59 PM   #632
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Ermmm the simple reason is that not many people actually buy all these stones, hence not much reviews, hence it would be easier to go to those Japanese restaurant and ask those Sushi chef that does cutting for a living, they would be able to tell you what stone they use for sharpening, and yes they are usually those people who actually buy those stones from us, but they dun use all those super high grit stones though. They usually use a big piece of low grit stone to quickly sharpen their sashimi slicer. Those who actually bought those higher grit whetstone are those knife enthusiat like you guys, but they are more of a kitchen knife collector though. Different type of knives.
I think the Sushi Chefs sharpen their knives before work commences. After all, it's unsightly to hone their knives infront of their customers.

Also, Sushi knives for slicing are chisel edged. Also to note, slicing knives do not require their edges to be down right sharp as they not using the knives for push cutting. Sushi knives are meant for slicing, therefore, they wouldn't need to exceed 2000 grit as they need the micro serrations for slicing.
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Old 24-04-2009, 11:30 PM   #633
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I think the Sushi Chefs sharpen their knives before work commences. After all, it's unsightly to hone their knives infront of their customers.

Also, Sushi knives for slicing are chisel edged. Also to note, slicing knives do not require their edges to be down right sharp as they not using the knives for push cutting. Sushi knives are meant for slicing, therefore, they wouldn't need to exceed 2000 grit as they need the micro serrations for slicing.
But I noticed my boss who is the sharpener, always sharpen from low grit up to 10000 to give it a mirror shine finish. He does the same for sushi knives also.... but i notice he uses a sand paper for the flat side instead, as he want to keep the edge chisel edge.....
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Old 25-04-2009, 04:56 PM   #634
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I ordered liao:

About 323 SGD Total with Delivery to my place.

Standard Sharpening Set 1 $149.95 $149.95
Product Cost$149.95
Shipping & Handling$66.00
Total$215.95
Gong xi gong xi on chiu hoot.. too bad I think I pass up on my order.. sho expensive..
actually for honing stone, it's not so much the brand but the type of stone that matter la~
maybe I'll pop by razorsharp one of these days when I'm free.~
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Old 25-04-2009, 08:29 PM   #635
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hi sexperts, i am no sexperts but is a grit like ~300/400 necessary (assuming no major chip)?

should 1 stone with 1k/6k combo be enough for simple sharpening?
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Old 26-04-2009, 09:40 AM   #636
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hi sexperts, i am no sexperts but is a grit like ~300/400 necessary (assuming no major chip)?

should 1 stone with 1k/6k combo be enough for simple sharpening?
You are right, if no major chip, you can start with 1000 and go to 3000 and above for polishing and finishing.

Hence one of our most popular stones is Naniwa Combination Whetstone at #1000/#3000, and there are 2 size, one smaller and other bigger.
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Old 26-04-2009, 09:49 AM   #637
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Gong xi gong xi on chiu hoot.. too bad I think I pass up on my order.. sho expensive..
actually for honing stone, it's not so much the brand but the type of stone that matter la~
maybe I'll pop by razorsharp one of these days when I'm free.~

The best kind of stones are natural whetstones, that is what I heard from my boss, but those are hard to come by as stones that naturally can be found in nature as whetstone and with good consistency is damn rare, so if there is one, the price is very expensive.
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Old 26-04-2009, 12:46 PM   #638
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Gong xi gong xi on chiu hoot.. too bad I think I pass up on my order.. sho expensive..
actually for honing stone, it's not so much the brand but the type of stone that matter la~
maybe I'll pop by razorsharp one of these days when I'm free.~
Bro, I hate to ask you this, what if your stones bought from Razorsharp isn't what you have expected?

If these stones really perform, a lot of people will be using and reviewing these stones.

It could be anything from 'feel' (during honing) to the 'finishing' during the sharpening process. It could also be the stones being too 'hard' or too 'soft' which will have different results.

Furthermore, would you trust your knives on these 'never-heard-of' stones?

I know my answer.
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Old 26-04-2009, 12:51 PM   #639
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hi sexperts, i am no sexperts but is a grit like ~300/400 necessary (assuming no major chip)?

should 1 stone with 1k/6k combo be enough for simple sharpening?
Just to let you know, anything above 3000 grit is considered as high-finishing, though results will vary.

3000 grit (and above) Japanese stones requires Nagura stones (chalk stones).

The purpose of a Nagura stone is to creat a 'swarf' or 'slurry' to further break down the stone particles and allow it to hone your knife to different razor-sharpness.

Hope this explains and help.
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Old 26-04-2009, 01:32 PM   #640
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But I noticed my boss who is the sharpener, always sharpen from low grit up to 10000 to give it a mirror shine finish. He does the same for sushi knives also.... but i notice he uses a sand paper for the flat side instead, as he want to keep the edge chisel edge.....
Mirror finishing on sushi knives? Nice.

But NPNT.
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Old 26-04-2009, 05:38 PM   #641
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you all free hand ah? i think i want to hoot this plastic toy to maintain angle leh. i am not sexpert.


link: http://www.sharpeningsupplies.com/DM...de-P11C24.aspx
video link: http://www.sharpeningsupplies.com/us...ife-guide.aspx
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Old 26-04-2009, 06:16 PM   #642
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you all free hand ah? i think i want to hoot this plastic toy to maintain angle leh. i am not sexpert.


link: http://www.sharpeningsupplies.com/DM...de-P11C24.aspx
video link: http://www.sharpeningsupplies.com/us...ife-guide.aspx
I think Edge Pro might be more flexible than this system.

Yes, I'm training myself on Freehand.
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Old 26-04-2009, 06:19 PM   #643
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Mirror finishing on sushi knives? Nice.

But NPNT.

Got lar.... but I think that knife is not the usual high carbon steel, is like stainless steel one....
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Old 26-04-2009, 06:22 PM   #644
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Bro, I hate to ask you this, what if your stones bought from Razorsharp isn't what you have expected?

If these stones really perform, a lot of people will be using and reviewing these stones.

It could be anything from 'feel' (during honing) to the 'finishing' during the sharpening process. It could also be the stones being too 'hard' or too 'soft' which will have different results.

Furthermore, would you trust your knives on these 'never-heard-of' stones?

I know my answer.

Well, he can always ask to see our freshly sharpened knives provided the customers have not collect them, and I can demo cutting a piece of paper also....... my boss uses all those stones to sharpen all knives by hand.....

A lot of time, I think it is not just the stones, it is more like the techniques and experience of sharpening knives, and of course the steel of the knife edge.

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Old 26-04-2009, 07:03 PM   #645
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I think Edge Pro might be more flexible than this system.

Yes, I'm training myself on Freehand.
edge pro is sexpensive stuff for sexperts. i am noob. i also cannot afford the s$323 system de.

then this plastic thing is only $10 US. and can be used on whatever stone i choose. whereas the sexpensive edgepro one must use their in-house grit only.

i am poor undergrad no $. just a simple system to DIY some maintenance for some knives in the house (my dad use very often for his job).

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