What type of whetstones are you using for sharpening stainless steel knives?
What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V?
More specific, for each step (grinding/sharpening/honing):
- what kind of whetstone: natural or artificial? If artificial, what type of material?
- what kind of bonding material? or no bonding material at all for specific grit ranges?
P.S. If you know some other place where specific models of whetstones (and their recommended usage) are discussed, please leave a comment. All I have found so far are some vendor sites, and nothing relevant about practical usage.
Best Answer
For the honing stage, I have found an article regarding belgian natural stones: How does a Belgian Blue Whetstone compare to a Coticule (without any reference to a specific steel type)
In summary:
- the yellow stones (Coticule) are much better than BBW if using slurry
- using just water, without slurry, BBW is almost useless and Coticule is very slow
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Quick Answer about "What type of whetstones are you using for sharpening stainless steel knives?"
So a carbon stone very hard. With specks of impurities that add a fine dust as you sharpen a knife.Can you sharpen stainless steel on whetstone?
A water stone is an abrasive block that uses water as the cutting lubricant. Its stone particles wear away as you sharpen, exposing fresh, fast-cutting surfaces. To sharpen a stainless-steel Western-style kitchen knife, soak the stone for a few minutes and place it on a non-slip utility mat.What grit stone is best for sharpening knives?
Medium Stones \u2013 between 1000 and 3000 grit First and foremost, it is of great importance to know that the basic stone for sharpening is the number 1000 grit.What whetstone is best for kitchen knives?
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.How do I know which whetstone to use?
What type of whetstone should I use?A Guide to Choosing and Using a Whetstone or Sharpening Stone
More answers regarding what type of whetstones are you using for sharpening stainless steel knives?
Answer 2
I usually recommend Japanese water stones.
a 3-grit combination is best:
- Coarse grit stone (400 grit): to raise the burr. This is the very important first step in a sharpening session.
- Medium grit stone (1000 grit): to refine the edge.
- Fine grit stone (3000 grit and more): to refine the edge even more.
You would be able to sharpen a knife simply with a coarse stone, let's say a 400 grit japanese whetstone. You can raise the burr on both sides, then lower your pressure to remove the burr.
If you have the additional medium and fine grit stones, then your can continue the process of sharpening, with lower pressure, so to refine the edge.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: John Zook, Kelly L, Anete Lusina, Anete Lusina