A quick look at the 320,1000,3000 shapton glass stones. I wanted to see how fast I could put a good working edge on a super abused kitchen knife. Very impressed with these stones
@@learningsharp1836 I pay close attention to flex correction on stones. I'm considering trying some convexed edges on a couple of mine. Hit me up on FB messenger if you need to pick anybodys brain, brother.
@@yuxuansun8271 exactly. they are excellent stones but generalized statements like that are utterly useless. Some of them are the best, some of them are duds. Even in the same line of stones. also. a lot of varies by personal preference and also use case. What are you using it for? For wide bevels like traditional Japanese knives, Shaptons are 100% not even close to the best. The pro series is extremely hard and wears extremely slowly which means it's has very low friability. Great for edges. Not so great for wide bevels. But again, there are exceptions. The 220 and 320 from the pro line use a SIC abrasive unlike the others and thus they can cut any kind of steels with ease, BUT, they are very friable and can be very muddy stones. The other pro stones are the opposite, among the least friable stones on the market. The stones used in this video are excellent. 320 and 1k are two of the best.
@@ขนตูดมงคล suehiro makes a lot of high quality stones. for sure. but you can't easily get most of the best ones in the US and it will cost a large premium.
ofc the feedback is going to feel different on the tiny vs full size stone. the 3k glass full size is an excellent intermediate stone. One of the best for sure. But yes, it's extremely hard and barely releases any grit. It wears very slow. Still it clearly cuts faster than a chosera 3k. The chosera leaves a nicer finish and is just better to use on wide bevels though.
That looks like a Standard 8 inch Chef`s Knife to me. Anything below 8 inch down to about 4 inch would be considered an Office Knife, meant for finer general work (cutting vegetables into dices etc.). Chef`s knives come in 8, 10 and sometimes 12 inch length at least in the German Style, and generally have a fairly wide, flat ground blade. You sometimes run into knives in a similiar length but with a narrower blade, those are considered meat cutting knives. There is in total about 9ish (there are odd variants) different styles of knives in the German Kitchen Knife style. But you really only run into about 4 of them in a professional kitchen, the 8 inch Chef`s Knife, the small Office Knife, the Carving Knife (a style of knife with a hooked blade largely meant for cutting while holding the object in your hand), and the large Bread Cutting Knife. The other styles are only used in high class kitchens. The 8 Inch Chef`s is probably the most used knife in any kitchen. I personally prefer the more handy and controlable 6 inch Prep Knife, which is not a german style, it`s more like a small Chef`s Knife with a wide blade that (I think) originated in France, don`t quote me on that xD.
Office knife. I like that term for them. Haven't heard it before. At home I use a 8 inch chef knife and 6 inch utility knife and a paring knife. I don't need anything else to process anything. If I'm processing a large amount of diced veg and stuff on a large work surface I need a 12 inch chef knife to get it done quickly. The style I cut changes also. Because I use a mail glove with 12 inch chefs knifes.
Both of these are more course than anything you'd need for a straight razor. and no at the very high grit end these are not good for straight razors. Straight razors are made from extremely easy to grind carbon or low alloy steels whereas these stones are made for chromium steels. There is another line of glass stones called the HC, these are the HR. The HC is more suitable. But I still wouldn't go for that. Naniwa Super stones are hands down the best razor stones in the world. The 12k is like magic, it's that good. and not just for razors. All you'd ever need is 2 stones. The 12k is a must. The other stone, there are many options. Two of the best are the 4k shapton glass or the 3k Naniwa chosera. That right there is all anyone would need to do anything to a razor, other than strops.
Glass stones just don't do it for me. I hate the glazed feeling they can get when used often. For simple kitchen knife steel, they work well enough. Still, I'd trade mine in, for the Pro series, any day :)
@@michaelshults7675 aren't the "Glass HR" series marketed as the stones for sharpening the hardest steels with the lowest stone wear? specifically kuromaku vs Glass ? I've have only used 1 kuromaku stone the white #120 grit... that thing cuts very quickly. I actually like it more now, after sharpening and thinning about a dozen knives on it versus when it was new. it's a little bit tamer now after being broken in. I'd like to get my hands on a full set of kuromaku's. #320 #1,000 #2,000 #5,000 #12,000 Amazon just had a shapton glass HR #16,000 for sale for $87... it's now on it's way to my house. I'm extremely curious how it stacks up against a Spyderco ultra fine, a Naniwa junpaku "snow white" #8000 and the Naniwa Chosera / pro #10,000.
@@ashmerch2558 SG Hr are similar to Kuromaku, but certain SG Hr have tighter tolerances of distribution of grit, like the 2k-3k 4k, 8k, 10k, 30k. The 16k doesn't have even grit distribution for some reason, it isn't recommended for Straight razors, but knives yes . The Snow White is a good stone, but its prone to crazing/cracking, IMO the Shapton glass Hc 8k (the darker colored glass stones) is just as fine as the snow white.
I'm not surprised those rip off little stones had a lip. Lotta folks selling that crap cut it themselves. Folks make such a killing selling this crap. You buy industrial diamond powder and make water or oil based spray or paste which then sells for literally 100x and up sort of margin. 50 cents of materials sold for up to $50.
I dont think you need to learn how to switch hand. You have way better skills than most folks, even most folks who make and post videos like these. I see so many terrible whetstone sharpening videos and morons are losing their nuts in the comments heaping praise onto some bum that barely has the ability to get a sharp edge at all, and makes tons of serious errors in the process which will over time cause serious issues like changing the edge profile and whatnot. You can easily tell from watching you that you are quite proficient in your technique. Being ambidextrous would be cool, amazing, but it's a bonus, clearly not something that's necessity. I find a lot of the attention seekers who claim to have mastered that switching hands actually really can't do it, not well enough to where it's even worth trying.
Hey hey hey I recognize that 3k shapton stone! Haha I love using it, it's been used well since I got it from you
Im always interested in seeing others takes on fillet knives.
I’ll give one a shot. Never done one on a bench stone to be honest
@@learningsharp1836 I pay close attention to flex correction on stones. I'm considering trying some convexed edges on a couple of mine. Hit me up on FB messenger if you need to pick anybodys brain, brother.
Thanks I will do that!
Shapton are absolutely the best stones on the market
Sounds like you’ve not much used anything else😂
@@yuxuansun8271 exactly. they are excellent stones but generalized statements like that are utterly useless. Some of them are the best, some of them are duds. Even in the same line of stones. also. a lot of varies by personal preference and also use case. What are you using it for? For wide bevels like traditional Japanese knives, Shaptons are 100% not even close to the best. The pro series is extremely hard and wears extremely slowly which means it's has very low friability. Great for edges. Not so great for wide bevels. But again, there are exceptions. The 220 and 320 from the pro line use a SIC abrasive unlike the others and thus they can cut any kind of steels with ease, BUT, they are very friable and can be very muddy stones. The other pro stones are the opposite, among the least friable stones on the market. The stones used in this video are excellent. 320 and 1k are two of the best.
Suehiro and anything else
@@ขนตูดมงคล suehiro makes a lot of high quality stones. for sure. but you can't easily get most of the best ones in the US and it will cost a large premium.
Naniwa and suehiro are ages better
ofc the feedback is going to feel different on the tiny vs full size stone. the 3k glass full size is an excellent intermediate stone. One of the best for sure. But yes, it's extremely hard and barely releases any grit. It wears very slow. Still it clearly cuts faster than a chosera 3k. The chosera leaves a nicer finish and is just better to use on wide bevels though.
That looks like a Standard 8 inch Chef`s Knife to me. Anything below 8 inch down to about 4 inch would be considered an Office Knife, meant for finer general work (cutting vegetables into dices etc.). Chef`s knives come in 8, 10 and sometimes 12 inch length at least in the German Style, and generally have a fairly wide, flat ground blade. You sometimes run into knives in a similiar length but with a narrower blade, those are considered meat cutting knives. There is in total about 9ish (there are odd variants) different styles of knives in the German Kitchen Knife style. But you really only run into about 4 of them in a professional kitchen, the 8 inch Chef`s Knife, the small Office Knife, the Carving Knife (a style of knife with a hooked blade largely meant for cutting while holding the object in your hand), and the large Bread Cutting Knife. The other styles are only used in high class kitchens. The 8 Inch Chef`s is probably the most used knife in any kitchen. I personally prefer the more handy and controlable 6 inch Prep Knife, which is not a german style, it`s more like a small Chef`s Knife with a wide blade that (I think) originated in France, don`t quote me on that xD.
Office knife. I like that term for them. Haven't heard it before. At home I use a 8 inch chef knife and 6 inch utility knife and a paring knife. I don't need anything else to process anything. If I'm processing a large amount of diced veg and stuff on a large work surface I need a 12 inch chef knife to get it done quickly. The style I cut changes also. Because I use a mail glove with 12 inch chefs knifes.
do you put soap in your water? why?
What is the nameof the kitchen supply store you mentioned? It sounded like NTC Kitchen Supply, but I found nothing online for that name.
MTC kitchen.
Thanks for the post. What do you use to lube the stone?
He actually uses seamen
Are they good for straight razor honing?
Both of these are more course than anything you'd need for a straight razor. and no at the very high grit end these are not good for straight razors. Straight razors are made from extremely easy to grind carbon or low alloy steels whereas these stones are made for chromium steels. There is another line of glass stones called the HC, these are the HR. The HC is more suitable. But I still wouldn't go for that. Naniwa Super stones are hands down the best razor stones in the world. The 12k is like magic, it's that good. and not just for razors. All you'd ever need is 2 stones. The 12k is a must. The other stone, there are many options. Two of the best are the 4k shapton glass or the 3k Naniwa chosera. That right there is all anyone would need to do anything to a razor, other than strops.
Glass stones just don't do it for me. I hate the glazed feeling they can get when used often. For simple kitchen knife steel, they work well enough. Still, I'd trade mine in, for the Pro series, any day :)
So far I like these. But I need to try some pro stones as much as you talk them up!!
@@learningsharp1836 are the shapton pro more softer than this ?
@@harisyoung4110 no they are harder.
@@michaelshults7675 aren't the "Glass HR" series marketed as the stones for sharpening the hardest steels with the lowest stone wear? specifically kuromaku vs Glass ?
I've have only used 1 kuromaku stone the white #120 grit... that thing cuts very quickly. I actually like it more now, after sharpening and thinning about a dozen knives on it versus when it was new. it's a little bit tamer now after being broken in. I'd like to get my hands on a full set of kuromaku's. #320 #1,000 #2,000 #5,000 #12,000
Amazon just had a shapton glass HR #16,000 for sale for $87... it's now on it's way to my house. I'm extremely curious how it stacks up against a Spyderco ultra fine, a Naniwa junpaku "snow white" #8000 and the Naniwa Chosera / pro #10,000.
@@ashmerch2558 SG Hr are similar to Kuromaku, but certain SG Hr have tighter tolerances of distribution of grit, like the 2k-3k 4k, 8k, 10k, 30k. The 16k doesn't have even grit distribution for some reason, it isn't recommended for Straight razors, but knives yes . The Snow White is a good stone, but its prone to crazing/cracking, IMO the Shapton glass Hc 8k (the darker colored glass stones) is just as fine as the snow white.
Scribble the stone with a pencil before flattening to see how flat it is
Do you use soap in your water?
no. there is no need for that and it can damage the binder in some waterstones. It only makes sense for something like an oil stone. s
I'm not surprised those rip off little stones had a lip. Lotta folks selling that crap cut it themselves. Folks make such a killing selling this crap. You buy industrial diamond powder and make water or oil based spray or paste which then sells for literally 100x and up sort of margin. 50 cents of materials sold for up to $50.
I dont think you need to learn how to switch hand. You have way better skills than most folks, even most folks who make and post videos like these. I see so many terrible whetstone sharpening videos and morons are losing their nuts in the comments heaping praise onto some bum that barely has the ability to get a sharp edge at all, and makes tons of serious errors in the process which will over time cause serious issues like changing the edge profile and whatnot. You can easily tell from watching you that you are quite proficient in your technique. Being ambidextrous would be cool, amazing, but it's a bonus, clearly not something that's necessity. I find a lot of the attention seekers who claim to have mastered that switching hands actually really can't do it, not well enough to where it's even worth trying.