Reddit reviews Kai AP0509#240#1000WHET STONE, One Size, Cream
We found 11 Reddit comments about Kai AP0509#240#1000WHET STONE, One Size, Cream. Here are the top ones, ranked by their Reddit score.
The specifications are 240/1000 Grits with rust removerThe dimensions are 7" x 2" x 1-1/2"The weight is 1 lb 10 ozThe product is made in JapanThe maintenance is hand wash with or without water
That's correct. Here's a consumer dual-sided stone you can look at as an example.
This is what I use for my kitchen knives. Works fantastic. I can get really sharp edge on my chef knives.
https://www.amazon.com/gp/product/B000UZET0M/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I would also recommend a leather strop for getting a razor edge after using the 1000 grit side of the wet stone.
https://www.amazon.com/Straight-Razor-Leather-Sharpening-Barber/dp/B00S2WVWTQ/ref=sr_1_2?ie=UTF8&qid=1481214592&sr=8-2&keywords=leather+strop
There are literally hundreds of gimmicky knife sharpening tools out there. Some of them actually work, but none will yield a finer edge than a Japanese water stone, imho.
http://www.amazon.com/Japanese-Professional-Knife-Sharpening-Sharpener/dp/B000UZET0M/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1322240668&sr=1-1
If I were you, I'd pick up one of these bad boys and learn how to use it. Practice makes perfect!
PS- there's tons of videos on the youtubes on how to properly use and care for these, so don't feel intimidated!
Whetstone.
I think an 800 grit is a little too fine if you want to do any re-edgeing of blades, especially if you're trying to remove enough material to hide a nick in the edge. This Kai waterstone off Amazon is always my recommendation to friends as a first stone. The 240 grit is just coarse enough to do some re-edging work, and the 1000 is enough for some pretty fine edge.
This King, This Taidea one, and this Kai one.
I'd say a Japanese waterstone would be the way to go. They're not that hard to use. This Kai 240/1000 would even match most of his knives! A 1000/6000 would also be a good option paired with a fine diamond stone.
I understand that none of these would work particularly well for that half serrated blade. But a little Lansky blade medic could touch it up nicely.
My first stone was a Kai 240/1000, which I got because it was cheap. It got me started on sharpening technique, and I restored a few mangled knife blades out of it. It does a great job, despite its smaller size
My current stone is a King 1000/6000, priced at only $40. I've spent a lot of time practicing proper technique with the King stone, and can get my Henckels Santoku sharp enough to shave (which I think is impressive for a $40 knife). My Shun Chef is sharp enough to do surgery. Shun uses VG-10, a much harder steel (HRC around 60) which requires a very consistent technique to polish properly.
If you want to move up in quality after that, you're looking at $100+ per stone.
Thank you so much for all the info! So maybe something like these Zhen knives or this Tojiro knife?
Stupid question: I recall someone telling me once that high quality knives are not dishwasher safe. Is this true? If I buy these for her, we'll be hand washing them, correct?
For the wet stone: how much does the manufacturer matter? I was able to find this one and it seems well reviewed. :)
Thank you again for all the help!
Don't forget the Germans, they make good knives too.
If you plan on buy knifes from a thrift store, invest in a water stone. I can shave with a $0.50 Chicago Cutlery chefs knife after 5 minutes on this.
I actually personally use this one:
Kai Japanese Professional Knife Sharpening Stone https://www.amazon.com/dp/B000UZET0M/ref=cm_sw_r_cp_apa_fjMqyb445MVA8
I've had it for a solid year and every few months I sharpen all the knives in my house. Works just great. Although I use a sharpening steel to help keep them that way.