Reddit Reddit reviews Ha No Kuromaku Ceramic Whetstone Medium Grit #1000

We found 46 Reddit comments about Ha No Kuromaku Ceramic Whetstone Medium Grit #1000. Here are the top ones, ranked by their Reddit score.

Tools & Home Improvement
Hand Tools
Sharpening Stones
Power & Hand Tools
Ha No Kuromaku Ceramic Whetstone Medium Grit #1000
Color: OrangeBody size: 210 ~ 70 ~ 15 mmItem No .: K0702Granularity: # 1000Country of Origin: Japan
Check price on Amazon

46 Reddit comments about Ha No Kuromaku Ceramic Whetstone Medium Grit #1000:

u/zapatodefuego · 16 pointsr/ArtisanVideos

For anyone looking to get into whetstone sharpening, just know that it's really not all that difficult.

A good starter stone is the Shapton Pro 1k which can be found on Amazon for just $36. It's a splash and go stone that doesn't require any soaking and it's a hard stone that doesn't dish fast.

While the 1k is a good starting point for any knife that isn't already a butter knife, the 320 grit would be necessary for turning that butter knife into a real knife again.

If you want something with more polish and a higher level of sharpness, the 5000 grit will offer a good deal of edge refinement without going too crazy. However, this is pretty much pointless for any knife under 60 HRC (a Wusthof is at 58 HRC which is pushing it) since that softer steel won't hold a 5k edge for very long at all.

These Kuromaku stones are real Shapton Pros, but those manufactured for the Japanese market. The versions for the western market have differently labeling printed on the stones, but are otherwise identical. Prices for Kuromaku Shaptons vary widly on Amazon so it's worth waiting for a deal, and only a few are actually available at these lower prices.

An even cheaper option is the King 1k/6k combination stone which is viable, but not something I usually recommend. It dishes fast, the 6k side is overkill for most home cooks, and from what I've heard using the stone isn't a particularly good experience.

If you would like to learn about sharpening in general, or how to do it, start here: https://www.reddit.com/r/chefknives/wiki/sharpening

And if you're looking for a knife or how to care for it, consider stopping by /r/chefknives!

u/whydoievenreddit · 7 pointsr/IndianFood

Here are some affordable and extremely high quality whetstones. I recommend getting at least the 320# and 1000# or 2000#. The $2-3 whetstones will be of shitty quality, not something I'd be happy to use on a kitchen knife.

https://www.amazon.com/gp/aw/d/B004D2GCR6?psc=1&ref=yo_pop_mb_pd_title


https://www.amazon.com/gp/aw/d/B001TPFT0G?psc=1&ref=yo_pop_mb_pd_title

https://www.amazon.com/gp/aw/d/B001TPH8YG?psc=1&ref=yo_pop_mb_pd_title

u/Bigslug333 · 6 pointsr/chefknives

I recommend the Victorinox Fibrox, it performs well, it's comfortable and it's very durable. If you find the Fibrox handle too ugly, they offer the same blade but with a rosewood handle.

Care wise, touch up the edge with a hone to ensure it performs the best it can before you begin preparing food. Eventually however the edge will wear down, at which point you will need to sharpen it. For this I recommend the Shapton Kuromaku 1000, for guidence on how to use a whetstone check this playlist out.

The whetstone itself will also need to be maintained, as you use it you will wear it down unevenly and it will need to be flattened. Most people use a diamond plate but there is a more cost effective option that I use which is lapping the stone using SiC powder on glass, which is done like this (be aware however, that this method is MUCH louder and a bit messier than lapping with a diamond plate).

If all of this sounds like too much and you want a more simple care solution then you can get by very well by just using a ceramic sharpening rod. It combines the ability to touch up the edge quickly before use with the ability of a whetstone to remove material from the blade.

I got by with just a ceramic rod for a long time, but eventually bought whetstones when I wanted more control/better long term maintenance.

u/slickmamba · 4 pointsr/sharpening

No, its most likely trash. You'll be much better off with a single shapton pro 1000.

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

copy and paste from another post:

https://www.youtube.com/user/JKnifeImports

There is a knife sharpening playlist. I recommend watching the theory videos before the practice/demo ones.

You re most likely looking for double bevel sharpening, so skip the single bevel ones for now, unless youre interested.

u/bennypapa · 4 pointsr/chefknives

I'm going to disagree strongly with anyone advising you to use ANY type of rod on this knife. This knife is is very hard. Well, the cutting edge is, the cladding isn't. The core steel is advertised as 63-64 hrc. That's hard enough to chip if you use any type or rod on it.

There are generally 2 types of honing rods. Abrasive and non-abrasive. Non-abrasive rods are meant to be used on softer steels like those found in European knives. The edge can be bent out of line by use and a honing steel rod can be used to straighten it back into line between sharpenings on a stone.

Abrasive rods are a bad idea on this knife (and all knives in general except serrated edges in my opinion) because of their hardness and shape. In order to keep the overall shape of the cutting edge you need a flatter abrasive surface (like a stone) or you could end up with a "hollow" spot in the edge profile. I apologise that i don'e have a picture to illustrate but imagine if you cut something and there is a place on the edge that can't contact the cutting board because it has been ground away too much.

For sharpening get a stone. I'd start with this one https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

Beautiful knife. Lucky husband. Enjoy

u/BarashkaZ · 3 pointsr/chefknives

I'd go for something like this:

u/lil_poopy22 · 3 pointsr/Cooking

Checkout /r/chefknives and /r/sharpening, they have a lot of resources on all the stuff youll eventually need and how to get started learning to sharpen. As far as stone recommendations I would say a good starter spot is the King 1000/6000 or a combination of the Shapton stones if it’s in your budget. Personally I think just the Shapton 1k is a good starting spot and build from there. Here’s the link to the Shapton 1k

u/Leg_Mcmuffin · 3 pointsr/Shave_Bazaar

Get a shapton kuromaku 1k. Cheapest and best 1k outside of the chosera and less than half the cost.

Here it is - https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

If you want to stay with just 2 stones, get a Japanese stone or coticule. You will find small ones for under $40 and large ones upwards of $1000+++

If you have any specific questions, send me a pm. I have hundreds of stones.

u/jimmysugi · 3 pointsr/chefknives

I know you said you wanted a Japanese handle but I think you should consider a Misono Molybdenum. It was my first knife and I’m honestly still happy with it.
Its inexpensive, tough, takes a pretty good edge, and has good fit and finish. It won’t take as keen of an edge as the knives you mentioned.. but its easy to sharpen which is great if you’re learning how to.

I own a Ginga too and its pretty amazing but I wouldn’t want it as my sole knife. It’s a really thin blade so its a bit more fragile than the Misono. I personally would rather have a tougher knife if I only had one.

I also really like the Hi-soft cutting board. It’s easy on knives, has some weight and theres very little maintenance. Just don’t put it in the dishwasher.

Misono Molybdenum 240mm ~ $112.50

(Korin is having a 15% off sale on knives right now)
http://korin.com/HMI-MOGY-240?sc=27&category=280076

Hi-Soft Cutting Board ~ $48.00

(From Korin. Combine the shipping with the Misono)
http://korin.com/HiSoft-Cutting-Board_3?sc=28&category=286082

Bester 1200 ~ $55

(Leaves a good edge alone)

OR

Shapton Pro 1000 ~ $35

(I like the Bester better but this is a really good deal on Amazon Prime)
https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=sr_1_1?ie=UTF8&qid=1500081962&sr=8-1&keywords=shapton+pro+1000

Suehiro Rika 5000 ~ $50

(Optional.. nice to have tho)

Atoma 400 ~$60

(For stone flattening. You can buy a cheaper plate if you want)
https://www.amazon.com/Generic-Diamond-Sharpener-Medium-400/dp/B0031KNR2O/ref=sr_1_1?ie=UTF8&qid=1500081982&sr=8-1&keywords=atoma+400
I know the link says generic.. but this is an Atoma 400. Just make sure you buy the one that is Amazon Prime

I wouldn’t spend all $500 at once. You can always buy a nicer knife later.. and having two knives is convenient anyway.

u/db33511 · 3 pointsr/chefknives

Not sure what you mean by "sharpeners" but from your 13 - 200 range I'm guessing you're looking at pull through devices that range from a cheap piece of plastic crap with some sort of abrasive "V" in it to the electric powered, better built machine with multiple abrasive "V's" in it.

The pull throughs at either end of the price spectrum are not good for sharpening any sort of quality blade. They grind off too much steel, They only work with symmetrical blades. I would not leave any of my knives in the same room with one.

Suggest you consider a sharpening stone or two. Whet stone sharpening is a bit of a skill but it's quick to become proficient with it. Your budget would support a single mid range grit stone, reach a little and you could pick up a finishing stone as well. I like the Sharpton Pro 1K as a first stone https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

Learning to sharpen can be a skill that will serve a lifetime.

u/Mandarani · 3 pointsr/chefknives

Hi,

I got the shapton Kuromaku 1000 (Japanese Shapton pro) and have been very happy with it. It’s also right within your budget.

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=mp_s_a_1_1?ie=UTF8&qid=1541257897&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=shapton+kuromaku+1000&dpPl=1&dpID=41uhuBgfaBL&ref=plSrch

I also got a large silicon pet mat for $10 to act as my sharpening pond.

u/kevinlar · 3 pointsr/oddlysatisfying

I prefer waterstones for kitchen knives, and have a pretty extensive stone setup but a single ~1k grit stone will be just fine for most people. If your knives have any significant chipping you might want something coarser, but otherwise a 1k should be fine (given a little patience if they're in bad shape). No real need to go above 1k for most people, I'd recommend This Shapton 1000 or This king 800 grit. The king is a bit softer and will dish faster than the shapton one will. If you're able to flatten it easily this isn't an issue.

In terms of the actual sharpening technique, This is a good starting point for the basic movements, Jon really knows his stuff and if you watch through all the videos in that playlist you'll be set. I personally switch hands when i flip the knife as I find it's a more natural movement. So long as you hit both sides evenly, raise a burr, then remove this burr correctly you'll have a sharp knife.

u/sweet_story_bro · 3 pointsr/sharpening

As for your next knife purchase, head over to /r/chefknives and fill out the recommendation form. Dalstrong is mediocre. For the price, you can do much better.

Also, as an alternative to a cheap sharpening system, there are very good, regular stones (not part of a system) that can be had for as low as $36 (like the Shapton 1000. It takes a little more practice, but it sounds like you have the knives to practice with. Youtube is quite the teacher. Just another option to consider.

u/dkwpqi · 3 pointsr/chefknives

Get a shapton pro 1k, it's a splash stone and that's all you need ATM.

$60 can on Amazon so you still have $20 left for naniwa nagura

Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 by Shapton https://www.amazon.ca/dp/B001TPFT0G/

u/Sariel007 · 3 pointsr/sharpening

This?. Would you mind giving me a high level explanation of the grits when it comes to sharpening knives or linking me some resources? I am good with the water vs. oil and natural vs synthetic debate and can find how to videos but would like a deeper understanding of the grit thing and beginner vs advanced. Thanks.

u/abakedcarrot · 3 pointsr/chefknives

> Let's start with my bread knife, which works quite well.

looks fine

> Then we have this, which I got in a set but have NO IDEA what I'm supposed to use it for. It looks like it's supposed to hurt and not cut.

toss

> Then there are these two.

The second one is a steak knife (raised tip). The first one baffles me. I wouldn't use either for vegetables

> Also, I have this peeling knife, which is the one I'm most frustrated with. Peeling onions or anything that I can't use a peeler for just takes so long.

do you really use a bird beak paring knife for peeling onions? why not just cut off the ends then cut it in half and peel off the top layer? the victorianox one should be a fine replacement but I wouldn't use it for onions.

> Now to my general cutting knifes:

a paring knife, two chefs knives and a santoku. The Ikea santoku is probably the best out of the three, at least with honing and sharpening. i'd toss the other two. The santoku should be able to take care of almost all of your needs as its a general purpose knife

---

Considering your budget, I would probably pick up two knives - https://www.chefknivestogo.com/fufkmgy21.html and https://www.chefknivestogo.com/fufkmpe15.html. If you can only pick up one i'd pick up the first one.

Alternatively you can get the Victorinox fibrox for all the same sizes.

For sharpening I would pick up https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G and watch a few youtube videos on how to sharpen. practice on the Ikea knife before using it on the new knives. The Ikea knife should be sharpened at a steeper angle than the japanese knives.

u/Taramonia · 3 pointsr/chefknives

Seconding the wine bottle gift bag idea, as my first thought would've been something like a large Crown Royal bag ;) I would suggest this as a good starting stone; he can get a lower or higher grit stone at some point if he wants, but this will serve just fine.

u/incith · 2 pointsr/sharpening

Do you know what they currently have at all?

A really coarse stone with another side for finishing on would be this - useful for fixing chipped blades and overall getting a very sharp edge. It's diamond so it does not need maintained. It's quite heavy so it can be set down on something and used anywhere with a splash of water, or even without water. But better with..sorry it exceeds your budget a bit. It was 7$ cheaper a few months ago: Sk11-sided Diamond Whetstone # 150 / # 600 https://www.amazon.com/dp/B003EIE8LC/ref=cm_sw_r_cp_apa_i_K765Ab44NE259


A good at home stone in your price range would be this one, you have to soak it in water for 5-20min before using (each time, until it stops bubbling in the water) but it's a great stone that is widely used: KING KW65 1000/6000 Grit Combination Whetstone with Plastic Base https://www.amazon.com/dp/B001DT1X9O/ref=cm_sw_r_cp_apa_i_n565AbSFCV7EG

Anything 'bearmoo' or 'sharp pebble' or anything looking like those ones honestly is not going to be enjoyable or comparable in quality to the above.

Another great stone worth mentioning: Shapton Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 https://www.amazon.com/dp/B001TPFT0G/ref=cm_sw_r_cp_apa_i_o-65AbB1PMZ8B

If they already have some bench stones, maybe they can use a holder - super useful!: POWERTEC 71013 Sharpening Stone Holder, 5-1/2-Inch to 9-Inch https://www.amazon.com/dp/B00NFB2MTI/ref=cm_sw_r_cp_apa_i_h.65AbP2HAJ5W

u/j8945 · 2 pointsr/Cooking

The one you linked is optimized for harder knives than you probably own. It will work on softer steels, but a 1000 grit shapton is probably the better choice for most knives.

The 1k/6k king stone people are suggesting is pretty mediocre, if you can afford better skip it. You don't need 6k on most knives

u/brigadierfrog · 2 pointsr/handtools

I actually don't really care of the finer dmt diamond stones or the ez lap stones. I gave my ezlaps to a friend and bought the combo dmts.

I use the course on the duo sharp course/extra course dmt

And a 1000 grit shapton

Finally a strop with the green compound

Blade is razer sharp in < 30s if there's no major nicks in the blade. Major nicks mean going to the extra course and grinding it out for a few minutes first.

Every other system I tried just didn't work as well or as fast. The shapton just seems so much faster than the finer diamond stones.

u/SmarterHome · 2 pointsr/chefknives

Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 https://www.amazon.com/dp/B001TPFT0G

This is the same stone, just a different name for the same product. You might get more feedback if you ask on /r/sharpening

u/hypnosmurf · 2 pointsr/handtools

All the crappy farm tables and diy projects on r/woodworking a your post gets removed, wtf.

I have a rikon half speed 1850 rpm 8" grinder with a 80 grit CBN cubic boron nitride wheel and a veritas tool rest. Shapton ceramic 320, 1000, 5000, 12000 stones. A 36"x6" 3 cm thick piece of granite and use adhesive backed sandpaper rolls. I wax the granite to allow the paper to come off the granite easily.

grinder

cbn wheel


tool rest

stones

320 g

1000 g

5000 g

12000

sand paper

u/sphincter_licker · 2 pointsr/Cooking

It will work but it is very coarse. It will sharpen your knife but it will remove a lot of metal. The knife's edge will also be quite unrefined and so you will probably want to buy a higher grit stone as well. I would recommend this medium grit stone https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=sr_1_2?ie=UTF8&qid=1536801668&sr=8-2&keywords=shapton+kuromaku. If you only have western knives you don't need anything more. Also ignore the guy telling you to watch Burrfection videos, they're terrible. If you want a video guide on how to sharpen your knife Japanese Knife Imports has a really good series of videos on youtube

u/Skalla_Resco · 2 pointsr/chefknives

King Deluxe 1K comes in at $22, and for a knife like either of the ones I suggested will be all you really need. If you can save more, the Shapton Ha No Kuromaku is a common recommendation.

​

Also notice you asked in another comment about the difference between certain likes of knives. Your wording was a bit odd but I assume you are asking about the difference between the forged and the stamped lines? I can't speak about the Henkels knives, but Wusthof uses fewer steps when heat treating their stamped knives. This leaves them at around 56HRC instead of the 58HRC that their forged knives are hardened to. For a $35-$40 knife this isn't all that bad, but if you were looking at the Wusthof Gourmet line it's kind of silly.

​

Edit: Knife hardness is actually a really complicated subject. There are far to many variables for me to explain here (partly because I'm not the most knowledgeable about all of them) but try not to get to caught up in it just yet. Here are three categories for you: Really hard knives (Japanese mostly), not so hard knives (European mostly), junk that looks like knives/costs more than makes sense (things that put most of the budget into marketing or aesthetics)

u/HomeAwayFromHone · 2 pointsr/chefknives

I don't think a $30 knife would be a significant upgrade once you've sharpened yours. And learning to hone your knives will serve you well no matter what you get in the end. There are lots of devices you can get with less of a learning curve, but for the ultimate flexibility it's worth the time to learn how to use a waterstone as it's inexpensive compared to sharpening systems that can come close in quality and takes off less metal (and thus helps your knives last longer) + does a better job compared to the usual pull-through thingies you see.

​

I'd suggest 1000 grit to start as enough to help you maintain your knife for quite a while. This Shapton is $40 but worth the extra $10 over the commonly recommended King (and other cheaper whetstones) becauase:

  • you don't have to soak it
  • it cuts faster so it'll be less frustrating (though it'll still take you a while initially because your knife is so dull)
  • it takes longer to get "dished" (low in the middle) and need flattening with eg. some wetdry sandpaper on a piece of glass or other reliably flat surface. Which also means it'll last much longer.

    https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

    ​

    It'll let you keep your knife sharp for years. Probably decades. So worth getting a good one 'cause you're stuck with it a long time. Now you can make it sharper with more stones at higher grits, or sharpen faster with some at lower, but ultimately taking it really high isn't worth it unless you have a harder steel---the edge will wear out rapidly and you'll just need to sharpen it again. If you want, you can make a $1 knife just ridiculously sharp, but it won't stay that way:

    https://www.youtube.com/watch?v=0P6klz6BTek
u/p1nkfl0yd1an · 2 pointsr/chefknives

Cool, thanks! Seems like the stuff labeled Shapton Pro specifically has been discontinued due to some change in logistics with distributors. Is this the current equivalent?

u/IIndAmendmentJesus · 2 pointsr/woodworking

So there is a thing that hasn't been made clear, making grips for his gun would require carving chisels and if he is already making them then he already has some stuff. You mentioned a Mortising chisel which is for a completely unrelated task. Does he have carving chisels? Since you are looking at Mortising Chisels, does he already have bench chisles? If he is starting and doesn't have bench planes Narex are a good set to start with, if he was looking at Mortising chisels again Narex is a great choice. Unless Lee Valley is running free shipping buy them from highland woodworking if you are not in Canada.

One thing before you do that you should look to see if he has sharpening stones. If he doesn't get him a 8000 and a 1000, that would be about 100 dollars and it will set him up for at least 10 years worth of use. I'm ignoring coursers stones they can be supplemented with course sand paper for the time being.

u/synapsesynopsis · 2 pointsr/woodworking

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

frequently bought together area brings up a set of 1000,5000, & 8000 grit kuromaku for $167.12!

u/Ranelpia · 1 pointr/knives

I do leathercrafting, and I'd like to buy myself some sharpening stones as a sort of birthday present to myself. I've asked in the leatherworking sub, and gotten varied suggestions, so I'm broadening my search.

  • One person suggested water stones - ceramic water stones, specifically. They did suggest some of the Chosera stones (about which I got easily confused since there are multiple 'professional' and 'chosera' named stones, and the original Chosera changed their name), as well as the Shapton Kuromaku line, which I felt would be easier to purchase (cheaper, still highly recommended, and none of that confusion between stones). I could get a 1000 grit for $55 CAD, and if I wanted, a 5000 for $68 (I'm still on the fence if I want to go beyond 1000 followed by a strop right now). Best of all, I just have to spritz these with water before sharpening.

  • Another user cautioned me against water stones, citing the speed at which they wear as a reason not to go with them. He prefers using oilstones, and suggested a coarse/fine Norton India combination and a soft Arkansas. I can get the Arkansas for about $35 (and a hard Arkansas for a couple dollars more), but the Norton seems to be in limited availability up here in Canada, and I can't seem to find an 8" stone for less than $50 after shipping. The price point of oilstones is very attractive to me, but the thought of cleaning up honing or mineral oil after sharpening just feels messy in comparison to water stones that I don't even need to soak.

  • Thirdly, I could go with diamond stones. Now, for the most part while these are ideal, the price is much less so. I found a Japanese brand of stone - SK-11 - they normally produces beauty products. I can get a 150/600 combination and a 400/1000 combination stone, for about $50 each. Since most of the diamond stone is dominated by DMT and Atoma, however, I have no idea how reliable SK-11 is as a brand.

    TL;DR I've never sharpened a blade before, I want something to start with, but don't want to spend big money upgrading if I get really into it. I prefer ease of use and convenience, and while I want to sharpen leather knives, I'd like to be able to sharpen other tools like woodworking blades/chisels and kitchen knives as well.

    EDIT: I don't know why some of my links aren't working, it happens sometimes and I have no idea what I'm doing wrong.
u/jeebsalexander · 1 pointr/woodworking
u/JoshuaSonOfNun · 1 pointr/Cooking
u/ocdavep · 1 pointr/knifemaking

I’m not sure. Pardon my ignorance.

Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 https://www.amazon.com/dp/B001TPFT0G/ref=cm_sw_r_cp_api_i_I-sRCbJSP4HF8

u/CanYouTellImAtWork · 1 pointr/woodworking

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=sr_1_3?ie=UTF8&qid=1478794648&sr=8-3&keywords=shapton+5000

Amazon reviews seem to say this is exactly the same as the more expensive Shapton stones. Made by the same company, same materials, everything, just half the price for the japanese market. WW video on youtube suggested something in the 1000 range and the 5000 range. Thinking of asking for those two as christmas gifts. Anyone have experience with these specific ceramic stones?

u/FormerlyADog · 1 pointr/chefknives

Thanks for the response. I know I can get by with just my chef's knife, but looking to branch out a bit... I don't want just 1 knife in my apartment.

I get that a chef's knife and gyuto are essentially the same thing. Just like a chef’s knife, a gyuto here is the "starting" knife type to invest in, which is why I was asking whether it makes sense for me, given I have a western chef's knife. I'll skip the gyuto and focus on getting a good Nakiri, a good Petty, a functional (budget) Bread, and investing in whetstones.

Here's what I'm looking at:

Nakiri: Budget $100-200

u/expertatthis · 1 pointr/chefknives

Are you talking about this?

Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 https://www.amazon.com/dp/B001TPFT0G/

I can't find one by that name.

u/bakchodbaba · 1 pointr/sharpening

Thank you for the detailed response. The tutorial video was detailed and simple to understand!

For the Shapton, you said 320 and 1500 or 2k - I am assuming you meant for me to buy two. Do I have those two or should I buy this instead - https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G ?

u/KOMANECHI79 · 1 pointr/knives_ja

家庭用の包丁を研ぎたいんだけどおすすめの砥石って無いかな?

とりあえずこれ買おうと思ってるんだけど

u/Dooodledude · 1 pointr/sharpening

From all the recommendations im getting im deciding between the king post above or the shapton 1000

​

Ha No Kuromaku by shapton

KING KW65 1000/6000 Grit

​

u/ldihsover · 1 pointr/chefknives

Is it this stone? Is it a good idea to get a thin stone when I've never sharpened before and I'll probably ruin the stone. That way I have smaller margin for errors?

u/Be_The_Leg · 1 pointr/chefknives

Now that I think about it, you probably won't want a laser for your first good knife. They are great, but not at everything. They are so thin that they aren't great for breaking down bigger /harder things like squash. The uraku will be a solid all-rounder. And with your left over $50 you can get this to keep it sharp.

u/oatmellofi · 1 pointr/chefknives

Is this the stone you are talking about?


https://www.amazon.com/dp/B001TPFT0G

u/Love_at_First_Cut · 0 pointsr/chefknives

Get these 3.

Shapton Kuro 1K

Shapton Kuro 5K

Kitayama 8K or get one with a base here Kita with base and use it as a sharpening base like this http://www.auplod.com/u/apludoa4a69.jpeg by putting an anti-slip mat on top of the Kita.