What coarseness of japanese waterstones is ideal for cooking?
Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is much less heavily used than say, for example, carpenter tools or a pocket knife used to cut wood. I suppose for a kitchen knife there is no need for very coarse stones (say, below 200). Am I wrong here?
Best Answer
Oh absolutely, you certainly don't want to sharpen a kitchen knife on a 200 grit stone! You'll want one medium stone in case you ever need to remove a nick or something (but then you should probably take your knife to a pro at that point), and then probably like 2000-4000-6000 grits for routine polishing. (Note Japanese grit numbers are different than American oil stones).
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Quick Answer about "What coarseness of japanese waterstones is ideal for cooking?"
Starting with 1,000 to 1,500 grit to sharpen the edge and moving to 5,000 to 8,000 stones to refine the edge is enough for most kitchen knives. Many Japanese water stones will come with two sides: one with 1,000 and the other with 6,000 or 8,000 grit.How do you pick a Japanese whetstone?
Which Whetstone Grit To Choose For Sharpening Japanese KnivesWhat grit sharpening stone do I need?
For normal sharpening, stones from 700 to 2000 grit are used. We recommend stones from 700 to 1200 grit. To take off the fine scratches and burrs left by coarser stones, and to polish the surface, you can use stones starting at around 2000 grit.Is 1000 grit whetstone enough?
Coarse Whetstones: #1000 or less If you have any kitchen knives which are damaged, has any nicks or chips in the blade or is extremely dull, then you should be looking to a grit size of #1000 or less. A whetstone of this grit will smooth out any kinks in your blade in no time assuming the knife can still be salvaged.Is 1000 grit whetstone enough Reddit?
i got a budget 1000 grit whetstone will it be enough to shave hair? Yes, with enough patience and skill. But if you're actually aiming to shave hair on a daily basis (i.e., straight razor sharpening) you might need to invest in more stones.More answers regarding what coarseness of japanese waterstones is ideal for cooking?
Answer 2
really rough stones (used for tools) aren't suitable for knives. they can be used to remove chips, but really require a skilled hand to not damange the knife.
most knives are sharpened with japanese waterstones (most easily available & cheap). you'll do most of your sharpening with something around a 1500 grit.
if you want a real fine edge (e.g. for sushi) you can use a 4000 or even 6000 grit for polishing. but that's what it does, polish to a mirror finish - for smoothness. you won't be removing much material with a stone that fine. usually used for finishing / honing only.
Answer 3
Maybe this link will help you find a proper set of grits: Choosing the right grit size of Shapton stones.
For example, a 120 grit stone is recommended for grinding of the following:
- Chopping Knife (deba)
- Tuna Fish Knife (maguro-kiri)
- Knife for Cutting Frozen Foods (reito-kiri)
- Poultry Knife (gara-suki)
You can grind the rest of the kitchen knives with a stone of 220 or 320 grit.
For sharpening it seems that you can safely use something between 1000 and 2000 grit. Follow the given link to learn more.
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