03-22-2017, 12:41 PM
Sorry Grepper. Should have remembered this thread.
I don't mean to complicate things, but diamond plates are different than water stones of similar grit designations. IMHO, the 400 grit diamond hones have so much tooth that it's hard to get a clean edge. Great for profiling though.
I really don't mind 400-500 grit water stones. Especially for softer German type kitchen knives.
Most of the time I use 1000 grit Shapton for EDC, maintain with 16 micron poly diamond on leather.
I like a 2K water stone on my Japanese kitchen knives, and maintain with 8 micron poly diamond on leather.
I don't mean to complicate things, but diamond plates are different than water stones of similar grit designations. IMHO, the 400 grit diamond hones have so much tooth that it's hard to get a clean edge. Great for profiling though.
I really don't mind 400-500 grit water stones. Especially for softer German type kitchen knives.
Most of the time I use 1000 grit Shapton for EDC, maintain with 16 micron poly diamond on leather.
I like a 2K water stone on my Japanese kitchen knives, and maintain with 8 micron poly diamond on leather.