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All about SHARPENING! Help pls?

post #1 of 4
Thread Starter 
Hey guys im using Miyabi 6000 mct 9.5 inch chef knife and I have Miyabi sharpening steel. Im not planning to buy finer stone because my steel is good enough to do that. Im planning to buy Miyabi toishi 1000 water stone or Yoshihiro 1000 waterstone. Can I have your opinions, please? And suggestions. What number or what brand would u recommend ? Im not planning to spend more than, 100$
post #2 of 4



Here are some videos: https://www.youtube.com/watch?v=GB3jkRi1dKs&list=PLEBF55079F53216AB

http://echefknife.com/yoshihiro-toishi-sharpening-stone-whetstone-1000.html is the stone I have now. I own the 1,000 and the 3,000, and am planning on getting the 8,000

http://www.amazon.com/Ceramic-Orange-Professional-Series-Waterstone/dp/B00H2B5TC4/ref=sr_1_2?ie=UTF8&qid=1411210039&sr=8-2&keywords=shapton+1000 is the stone I used before, it's pretty good till a fellow cook drops it and it breaks, It's also lighter so easier to carry around.

Either one will do the job you need it to do.

I wouldn't shut out getting a 4000 at bare minimum to add to your collection.

https://www.youtube.com/watch?v=FStkYx0AH1Y&list=UUpgJbCAVxzDHKaKYeuGYyOA

post #3 of 4
Thread Starter 
Im stuck between miyabi toishi 1000 and yoshihiro 1000... 10$ difference between them.
post #4 of 4

Can call Yoshihiro, ask for Ryan, tell him Matthew Torres recommended you. He might hook you up with a coupon/free stuff.

Usually he sends me rust erasers, nice  fish tweezers, knife oil, and coupons. Plus he gives great advice.

 

But that's the difference between calling and ordering online :P

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