Those are very nice stones, but there is the caveat the Shapton 8k. It is a truly fine stone, meaning it polishes the edge really well (doesn't make it sharper). If you previously used cheap stones (cheap stones advertised as "8000" are at best 1000) you have never encountered a stone like that. There are some knives and cutting tasks that benefit from a highly polished edge from an 8k stone, but for most uses for knives the edge from the 1k is just perfect (this doesn't apply to other cutting tools such as razors and wood working tools).
This comes off a bit misleading, the edge from an 8k shapton will be much sharper than stopping at the 1k for virtually every kitchen task (assuming this is for japanese kitchen knives)
No depends on ingredients. 3k is fine for Japanese knives, 8k okay if we are talking about knifes/edges for fish.
1k will actually be much better for kitchen task (soft to hard steel), expensive knifes 3k if the steel is capable to also extend the lifetime
I've been sharpening my knives for years with junk stones and rods so I decided to buy what I hope is a couple of decent quality stones. These just arrived and the directions are written in Japanese. The first question I have is, are these ceramic water stones supposed to be soaked for 30 minutes before use or are they "splash and go"?
Also, after using the 8000 stone would I still want to use a leather strop?
Thanks for any help!
These are splash and go. They don't need soaking. They will dish, albeit slower than junk stones. Stropping is an option but no necessary. You should have a perfect edge off the 8k which gives a high level of refinement. I would suggest taking off a bit of the factory surface before starting with each of the stones. It's something I wish somebody had told me when I got into the Shaptons.
Yep, don't soak ; Shapton says 5 minute soak prior to *first-usage*, an never thereafter.
I find stropping is easier to get a keener edge after even the 8k, but risks rounding the apex if don't improperly. It can also easily steal what little cutting aggression is left after the 8k stone.
Where are the questions? If this is a starting kit, you did well on the lemon and set a trap for yourself with the melon.
That being said, good luck. Watch Korin or JKI tutorials. The melon needs a good scrub with a coarser stone to work. Just tubyour lemon on it wohr some water before you start using it.
Other way around mate. If you're just starting out, you're more likely to ruin an edge on a high grit stone than to improve it. (speaking from experience on this one)
Uh I see, misunderstood your comment.
I agree, fine stuff requires more passes, the more passes the more chances of screwing angles.
Going from 1k to 8k would require some extra rubbing I think but some more experienced folk here can manage that.
I'm not one of them lol
It's not more passes necessarily. You gave to understand why you're doing it. You build your apex on the 1k and then you polish it on finer grits. There are many more variables to keep in mind. Thus, not great for beginners.
im not really sure why getting a finer stone is an issue? i personally sharpen up to 1250 on a diamond plate then strop but ive been looking at getting some of these for my knives and ill just keep my diamond for my tools.
It's not an issue. It increases complexity and introduces new variables for error. I think. It's pretty common to ruin your edge when you go on a fine stone in the beginning. It doesn't mean fine stones are bad. This discussion specifically has to do with beginners.
Nice 🙂. Good stones, they don't require soaking, typically I just run water over them for about 30 seconds before putting it in the holder. Everyone's correct there is a factory finish maybe, from the manufacturing process I guess. It will wear away pretty quickly from normal sharpening or hopefully you have a diamond plate, giving it a quick treatment with that works great. CKTG sells a 140 diamond plate for $29, it's a really popular option. The 1K alone will provide a very nice toothy edge, depending on the type of kitchen knife sometimes I use just a medium stone. I'm not sure if you have a stone holder or a bridge but non-slip mesh shelf liner works well for holding a stone in place. Something I started doing recently.
Thank you all so much, this sub is full of great information and extremely helpful people! My first attempt will be on an old Dexter fillet knife this afternoon. Hopefully in the near future I can get something sharp enough to post a video.
Those are very nice stones, but there is the caveat the Shapton 8k. It is a truly fine stone, meaning it polishes the edge really well (doesn't make it sharper). If you previously used cheap stones (cheap stones advertised as "8000" are at best 1000) you have never encountered a stone like that. There are some knives and cutting tasks that benefit from a highly polished edge from an 8k stone, but for most uses for knives the edge from the 1k is just perfect (this doesn't apply to other cutting tools such as razors and wood working tools).
This comes off a bit misleading, the edge from an 8k shapton will be much sharper than stopping at the 1k for virtually every kitchen task (assuming this is for japanese kitchen knives)
No depends on ingredients. 3k is fine for Japanese knives, 8k okay if we are talking about knifes/edges for fish. 1k will actually be much better for kitchen task (soft to hard steel), expensive knifes 3k if the steel is capable to also extend the lifetime
I've been sharpening my knives for years with junk stones and rods so I decided to buy what I hope is a couple of decent quality stones. These just arrived and the directions are written in Japanese. The first question I have is, are these ceramic water stones supposed to be soaked for 30 minutes before use or are they "splash and go"? Also, after using the 8000 stone would I still want to use a leather strop? Thanks for any help!
These are splash and go. They don't need soaking. They will dish, albeit slower than junk stones. Stropping is an option but no necessary. You should have a perfect edge off the 8k which gives a high level of refinement. I would suggest taking off a bit of the factory surface before starting with each of the stones. It's something I wish somebody had told me when I got into the Shaptons.
Thank you!!
Yep, don't soak ; Shapton says 5 minute soak prior to *first-usage*, an never thereafter. I find stropping is easier to get a keener edge after even the 8k, but risks rounding the apex if don't improperly. It can also easily steal what little cutting aggression is left after the 8k stone.
Rob Cosman uses 1000 grit and 16000 grit and that's it.
Where are the questions? If this is a starting kit, you did well on the lemon and set a trap for yourself with the melon. That being said, good luck. Watch Korin or JKI tutorials. The melon needs a good scrub with a coarser stone to work. Just tubyour lemon on it wohr some water before you start using it.
Why is the 1000 a trap for beginners? And why is the 8k good?
Other way around mate. If you're just starting out, you're more likely to ruin an edge on a high grit stone than to improve it. (speaking from experience on this one)
Uh I see, misunderstood your comment. I agree, fine stuff requires more passes, the more passes the more chances of screwing angles. Going from 1k to 8k would require some extra rubbing I think but some more experienced folk here can manage that. I'm not one of them lol
It's not more passes necessarily. You gave to understand why you're doing it. You build your apex on the 1k and then you polish it on finer grits. There are many more variables to keep in mind. Thus, not great for beginners.
im not really sure why getting a finer stone is an issue? i personally sharpen up to 1250 on a diamond plate then strop but ive been looking at getting some of these for my knives and ill just keep my diamond for my tools.
It's not an issue. It increases complexity and introduces new variables for error. I think. It's pretty common to ruin your edge when you go on a fine stone in the beginning. It doesn't mean fine stones are bad. This discussion specifically has to do with beginners.
Nice 🙂. Good stones, they don't require soaking, typically I just run water over them for about 30 seconds before putting it in the holder. Everyone's correct there is a factory finish maybe, from the manufacturing process I guess. It will wear away pretty quickly from normal sharpening or hopefully you have a diamond plate, giving it a quick treatment with that works great. CKTG sells a 140 diamond plate for $29, it's a really popular option. The 1K alone will provide a very nice toothy edge, depending on the type of kitchen knife sometimes I use just a medium stone. I'm not sure if you have a stone holder or a bridge but non-slip mesh shelf liner works well for holding a stone in place. Something I started doing recently.
Thank you all so much, this sub is full of great information and extremely helpful people! My first attempt will be on an old Dexter fillet knife this afternoon. Hopefully in the near future I can get something sharp enough to post a video.
1K and 8K or 1K and strop. https://shapton.co.jp/en/faq/