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Shun v wusthof v others - Page 2

post #31 of 36
Originally Posted by Xantok View Post

well,. looks liek im in the market for a stone... i was using mine i stood up and bumped the table it hit the floor and shattered.... something tells me i didnt have much hope with a stone that fragile.


the shun blue seems to be a better series then the normal shuns.. ill look more into it. but im leaning towards a 240mm gyuto i found on japeneseknifeimports, and they actually have that knife in the knife store ill be visiting in the future. its a gheshen or something similar to that. im not at my house to get its exact name, but it seem to have a similar method of forging to the shuns

A new stone? Only one word is required: Coticule! But I may be biased as I have several :) In all seriousness though, you can do all the sharpening you ever need with one Coticule by simply varying your technique.

post #32 of 36
You really can't go wrong with a Gesshin knife.

The Belgian coticules are either the blue that's estimated around 4k or the yellow around 8k grit right? How do you ever thin your knife with such fine stones?

It's irking to me that some of the Japanese knives we talk about are considered exotic or some extra level of hassle or snobbishness because our brick and mortar shops have a homogeneous and limited selection. I would love to be a knife obsessed ordinary person in Tokyo who can go into the knife shops there and browse through walls and walls of great knives.
post #33 of 36

I don't know about doing anything with a coticule, but I think they are really meant for softer carbon steels as the abrasive is not very hard or otherwise agressive.

Edited by Rick Alan - 1/31/16 at 6:34pm
post #34 of 36
Thread Starter 

this is what im eyeballing, going with traditional handle as it allws both right and left cutting being ambidextrous thats a huge plus. i had my mom record me cooking and i was flipping that knife hand to hand depending on what i was doing. apparently the bulk of my cutting is done with my left hand, however i use my right hand for more precise cutting. Dont know why i do, but apparently thats my habit. (im thinking so i can use right hand to mix/stir thing on the stove, not really sure)



i looked at the shun blue series, they seems like bad ass knives but i dont think i wanna get into a $400 knife off the bat. if i was doign this professionally i would be more inclined to spend that money, but as i am not making anything off cooking and its for fun i dont think i need a product of that value just yet.


after looking around and thinking what knives i use i use basicaly 3 knives (4 if you wanna be technical) for EVERYTHING i do.


chef knife/santoku - i use these two interchangeably, a i do alot of tap chopping, but i liek the chef knife's point tip for certian situations... most of the time this is the only one i ever use. many many times per week


paring knife - general paring knife things. peeling, deseeding, ect. i would say 4-5 times per week


and fillet knife - once a week maybe, doing what they do best getting my fish ready to be cooked.


whit this information i am looking at spending more on a chef, that way i have a good version of what i use most. 



I have a new sharpening stone on the way to me its am old Japanese composite stone my uncle is sending me to use till i get one for myself. it has a fixer stone with it as well. so  i will be focusing on sharpening to a competent level, untill the end of the month when i take my trip to dallas

Edited by Xantok - 2/1/16 at 12:10pm
post #35 of 36
Originally Posted by Rick Alan View Post

I don't know about doing anything with a coticule, but I think they are really meant for softer carbon steels as the abrasive is not very hard or otherwise agressive.

I've heard them mentioned often with regard to straight razor sharpening. Seem preferred by many for that application.

post #36 of 36

I don't know about doing anything with a coticule, but I think they are really meant for softer carbon steels as the abrasive is not very hard or otherwise agressive.

It has to do with the Moh's hardness scale. The garnets in the Coticule will cut steel as high as 74 Rockwell, far higher than the steel used in kitchen knives. Cuticles will sharpen anything that we use. 


The beauty of Coticule use is how the slurry is used. A thick slurry will fully suspend the garnets and allow the Coticule to behave with the performance of a 1000 grit synthetic stone. As the slurry is diluted to clear water, it will behave as 10k synthetic stone. It's a very versatile rock that has honed knives and tools for hundreds of years.


Despite owning DMTs, various Arkansas rocks, a Naniwa 1k, a Dragon's Tongue, a few Belgian Blues, a Charnley Forest, and a couple of Ayrstones, I typically grab one of a half-dozen Cuticles for my sharpening needs. My Coticules maintain a wide variety of knives, in a wide variety of knife steels, from O1, Silver Steel, VG10, 440C, Blue Supersteel, and whatever Victorinox and Opinel uses. I also hone my razors, which run the gamut from 19th century Sheffield blades, to Spanish, German and French razor steel. The Coticule does it all.


In all fairness, using a Coticule is not for everyone. Being a natural stone, they are all a bit different, with some being faster or slower than others, and it's important to learn how your Coti behaves before you get perfect edges. It may sound completely odd, but eventually you develop a relationship with your Coti and know exactly how it sounds and feels. That's how you know how and when to dilute the slurry.


A good Coticule will cost around £100 depending on size, but a 200mm x 60mm Belgian Blue behaves similarly to the yellow Coticule and will cost about half as much. The Blue is also used with slurry and will also put a shaving sharp edge on your knife. I wouldn't hesitate to use one on my chefs knives if I had one large enough, but I have a large Coticule and use it for everything. It's truly a do-everything rock once you get used to it.

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