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Wich POLISHING stone should I buy ? - Page 2

post #31 of 36

Your fault Chris. :)

 

I now have a Belgian blue stone on the way. Will give a review once I have it. If impressed I may get a yellow.

 

Jim

post #32 of 36
Thread Starter 
Quote:
Originally Posted by KnifeSavers View Post

Your fault Chris. :)

 

I now have a Belgian blue stone on the way. Will give a review once I have it. If impressed I may get a yellow.

 

Jim


Cool!! Let us know!thumb.gif

 

post #33 of 36
Quote:
Originally Posted by KnifeSavers View Post

Your fault Chris. :)

 

I now have a Belgian blue stone on the way. Will give a review once I have it. If impressed I may get a yellow.

 

Jim


Hang on, Rekonball's post was even more convincing than mine. Hope you enjoy the BBW and, yes please, let us know how it works for you.
 

 

post #34 of 36

Kitchen knives and straight razors are different.  They do different things, the edges have different geometry, and they work best with different finishes.  The coticules and Belgian Blue Whetstones (BBWs) can be used to create an ultra smooth edge which cuts hair far more easily than skin.  As I understand it, that's because their garnet abrasive is so regularly shaped. 

 

For the same reason they're popular with razor sharpeners, coticules and BBWs aren't popular with most kitchen knife sharpeners.

 

If you've already bought it, try it, see what you think and let us know.  

 

If not, you may want to try something more mainstream and less expensive than a coticule; an 8 x 3 yellow coticule (the equivalent of an 8K - 10K synthetic water stone, will run you more than $500).   Even though it's fast for a stone which cuts as fine it does (faster than a BBW, for that matter), I just don't see the practical value for a kitchen knife sharpener.

 

A BBW is about the same as a Hall's Surgical Black Arkansas, maybe a little faster, maybe not, but certainly won't give you as good a (kitchen knife) edge.  The blue and black run around the same price, but they're both kind of marginal for anything harder than, say, 59RCH or greater.  At this grit, you'd be better off with a Suehiro Rika, Takenoko, Chosera 5K, or any number of other synthetic water stones.  Heck, at least it's under $100. 

 

Probably should have jumped in before, but didn't want to get into more tit for tat.  I apologize for my part of it, but at least it seems to be out of the way for the present.

 

BDL


Edited by boar_d_laze - 11/17/11 at 9:23pm
post #35 of 36

Appreciate your insight BDL.

 

It did arrive today and I discovered a knife in the block that was trashed. One of the favorite knives in the house is a 6" Tramontina forged utility that my wife, niece, and nephew all use and it was whacked again.

 

Few swipes on a Spyderco medium stone, about like an 800/1000 grit, to get the bulk done and then off to the new BBW. I like the feel of it far better than the Spydercos and the end result was about as good as I ever bother to put on that blade since it gets beat up.

 

I can see it having a niche in the suite of stones. Probably will replace or at least save wear and tear on my King 6000.

 

Jim

 

 

post #36 of 36

BBW is around 4K which is a very practical and versatile finish for most kitchen purposes.  The medium Spyderco is probably better suited for a work knife.  At around 4K, a BBW edge darn well should feel different than your Spyderco's.   

 

Be interesting to see how well the BBW edge holds up, and how soon you feel you have to go to the steel to put some scratch back on the edge.  If you're like most people who are both good sharpeners and cooks, you'll want a bit of bite on the edge.

 

I don't have much personal experience using the Belgian stones.  What I'm hearing about both the BBW and coticule is razor guys swearing by them, and knife guys swearing at them.   It will take a few months to develop your own perspective.

 

BDL

 

 

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