or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Help me identify a stone's grit
New Posts  All Forums:Forum Nav:

Help me identify a stone's grit

post #1 of 8
Thread Starter 
My coworker brought a stone from home and was not sure what grit it was.

It's roughy 8" x 4" x 5" and red in color.

From using it, it seems to be close to a polish stone but still has bite, so I'm guessing 4000? Someone help me out, it's a very nice stone.
post #2 of 8

pictures might help here

post #3 of 8
Thread Starter 
Sorry I have not a clue on how to post images from a phone.
post #4 of 8

not sure if i'd be of much help there... i have no clue either

post #5 of 8
Thread Starter 
He said all he knows is he paid $150 for it.

I'm just going to assume it's a 4000 until someone can ID it haha.

I want to know because I'm ordering another stone and this grit is perfect.
post #6 of 8

"It's roughy 8" x 4" x 5" and red in color."

 

King makes a giant 1K stone that may fit. It is about 9"x4"x3 but if he paid $150 that is doubtful.

 

http://www.fine-tools.com/king-stones.html

 

Jim
 

post #7 of 8

You can assume it's 4K all you want, but assumptions are just that. 

 

There just aren't that many stones anywhere near that size which get into this country in the ordinary chain of commerce.  I know you work in a Japanese restaurant, so it may be dumb to assume that the stone was purchased through a North American retailer.... but -- speaking of assumptions -- you have to start somewhere.  Based on your description of size, color and edge feel, my guess would be the (Giant) King 1200#.  But there's no way to know without a picture AND accurate measurements.  See if you can't upload the picture from your phone to your computer and post it here afterwards. 

 

While you occasionally run into the perfect stone for a given knife and given purpose or its position within a larger set of stones, there's no really such thing as a perfect grit.  Further, it's a mistake to think that one stone will be much like another because they're nominally the same grit.  On the contrary, they can be different speeds, have different types of mud, different mud breakdown, and leave different polishes.   

 

FWIW, Jon Broida probably knows as much about this subject as anyone in America. If you can afford the not inconsiderable freight, you might want to consider a couple or three of his Gesshin stones.  They are the best on the market. 

 

BDL


Edited by boar_d_laze - 10/29/12 at 5:56pm
post #8 of 8
Thread Starter 
Thank you for an informative post.

Sorry I don't own a computer anymore so I guess pictures are not an option frown.gif

I asked where he bought it from, he says Nishimoto, supplier of goods.
I can ask the salesman I suppose, though I have their catalog and this stone isn't in the book, I can say this stone looks pretty old, close to 10 years chef says.


I actually have gesshin stones, going to order more after this hectic holiday season.

Also considering the strop, though I have never tried it and have a few knives I can practice with.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Help me identify a stone's grit