Reddit Reddit reviews King KDS 1000/6000 Combination Grit Whetstone, New Style for Sharpening Harder Steels

We found 9 Reddit comments about King KDS 1000/6000 Combination Grit Whetstone, New Style for Sharpening Harder Steels. Here are the top ones, ranked by their Reddit score.

Tools & Home Improvement
Hand Tools
Sharpening Stones
Power & Hand Tools
King KDS 1000/6000 Combination Grit Whetstone, New Style for Sharpening Harder Steels
Sharpens knives very quicklyBoth 1000 and 6000 grit sides on the same stoneSoak in water to lubricateHigh quality and made in Japan
Check price on Amazon

9 Reddit comments about King KDS 1000/6000 Combination Grit Whetstone, New Style for Sharpening Harder Steels:

u/indifferentusername · 5 pointsr/chefknives

>• Splash and Go vs. Stones that require soaking

A matter of taste, mostly. Splash and go means that you can apply water to the surface of the stone and begin sharpening immediately, soakers need to be soaked for a few minutes (half an hour at most). Some soaking stones need to be dried carefully or they may crack. If you don't have a lot of storage or counter space, splash and go will be more convenient.

>• Synthetic Stone vs. Natural Stone

For a first stone, you only need to look at synthetics. Natural stones are inferior to synthetics in the coarse and medium grits. Arkansas stones can make for good finishers. Japanese naturals are expensive and esoteric.

>• Fine Grain vs. Coarse Grain

Fine stones have smaller abrasive particles, coarse stones have larger ones. Fine stones tend to be denser and less porous. Coarse stones tend to cut faster, but it can be difficult to form a sharp edge using a coarse stone alone, thus the popularity of 2-grit combination stones. Most people start sharpening on a medium grit (~400-1200 grit) and finish on a fine grit (~3000-8000). The coarsest stones (80-300 grit) are mostly reserved for repairing damage to the edge and grinding large sections of the blade. Different stones, even those with the same grit rating, may grind at different rates and produce different finishes due to differences in the way they were manufactured (type of abrasive, type of binder, heat, pressure, scale used for grading, etc.).

>• Wooden Base vs. No Base

Again, personal preference. If the stones are to be kept permanently soaked, stones without bases are preferable. The stone with which this comes up the most is the Suehiro Rika, which many people prefer to keep soaked.

>What makes a quality whetstone?

Uniformity of scratch pattern, resistance to clogging, resistance to dishing (becoming concave), rate of grinding, auditory and tactile feedback. Dense stones are almost universally preferred, but it's difficult to generalize beyond that.

>What should influence my decision to purchase one over the other?

Budget, availability, the types of knives being sharpened. Knowing your boyfriend's temperament. Is he patient? Is he careful with his knives? Does he drop things all the time?


I use a King Deluxe 300 and a Shapton Ha no Kuromaku 2000 for most of my sharpening. Both are splash-and-go and very dense ("hard"). I have a dozen or so other stones that I don't use nearly as often.

Suehiro's vitrified stones are among the most user-friendly and least fussy. Almost all of them need soaking. The SKG-24 is a good combination stone on which to learn.

Naniwa makes a huge variety of stones, most of which are good. Their QA-0124 is a splash-and-go stone, although the fine side works better after a brief soak, and even then it dries out quickly. These stones can crack if soaked and then dried unevenly.

King KW-65P is a good, traditional soaking stone. It goes out of flat more easily than some of the newer types of stones but it's a nice size and easy to maintain. The KDS is also widely liked.

Imanishi/Bester can be all over the map. I like their Arashiyama, Latte, and Tamago stones but not so much the Besters. They make a lot of stones that are resold under other brand names. I suspect they're behind this combination stone, which I like—splash-and-go and wears slowly.

All the above applies to Japanese "waterstones" (I don't like that term). "Oilstones" (I also don't like that term) like the illustrious Norton India can also provide good results, and are less demanding in terms of maintenance (flattening, drying, etc.). There are also diamond plates—I like EZE-LAP and ATOMA the best.

Edit: Fixed links.

u/mooseymcmango · 5 pointsr/chefknives

Most people recommend the King KDS 1000/6000. The one you linked looks like a cheaply made Chinese or a rebranded stone.

u/dkwpqi · 2 pointsr/knives

You can also get king 1k/6k combo stone
https://www.amazon.com/gp/aw/d/B01BB1ZDVW/

It's cheaper but softer although some people prefer that. This is two stones in one and honestly it's not a bad stone

u/Felr2 · 2 pointsr/chefknives

This sub needs to stop recommending the crappy version of the King combo (KW65) then shit on it saying that it's a noob trap.

Get this one instead

https://www.amazon.com/King-KDS-Combination-Whetstone-Sharpening/dp/B01BB1ZDVW/ref=sr_1_1?ie=UTF8&qid=1526217567&sr=8-1&keywords=king+kds

u/JoshuaSonOfNun · 1 pointr/chefknives

After that new king wears away you guys can probably invest in a slower wearing Shapton Professional as well as a cheap lapping plate.

I just got this Sk as a cheap lapping plate and was surprised at how much my 1000/6000 king stone dished.

Do you guys work in a butcher shop or something?

u/CoachZreturns · 1 pointr/knives

I have the Lansky 5 stone system and it has worked wonders for my kitchen knives. However, this system is frustrating to use with a chefs knife because of the blade length. I am looking to get into whetstones. I need something that will work well for not only chef knives but plane irons and chisels.

My price point is ~$100. So far my research has led me to a king combination stone and then a DMT course plate for major work and stone flattening. Does this sound like a good setup for my needs? Also, what is the difference between the King KDS and the King KW65?

u/TrulyMundane · 1 pointr/Cooking

Start simple with just an 8" chef knife and a stone for maintenance.

Recommend like a MAC Chef Knife or a Victorinox Fibrox (with a honing rod). good for value, robust, forgiving knives which is great for your first time.

For maintenance, Suehiro Cerax 1k or King 1k/6k stone - he'll need to learn how to use the stone, maybe check out Burrfection or other people.

​

Key notes:

Honing rod is recommended for western knives to maintain sharpness.

Stones is needed to sharpen the knives when they blunt with use.

When you develop more experience or love for knives, then start buying your other stuff like serrated, paring, utility, nakiris, santokus, higher grit stones and whatnot.

check out /r/chefknives

u/Datbriochguy · 1 pointr/chefknives

https://www.amazon.com/King-KDS-Combination-Whetstone-Sharpening/dp/B01BB1ZDVW/
King KDS will have a thicker 1000 side than 6000 side (equal thickness for King KW65) which is a good thing because coarser stone will wear down faster than finer one.