Posted By: Oak
- verified customer
2 people found this review helpfulCan't make too many claims yet since i've only sharpened one knife with it so far, but it seems to leave the ideal edge I was looking for for my western stainless knives and the knives i sharpen for my co-workers and friends. I was using a "3000" grit side of a 3000/8000 taidea combo for this purpose before, but wanted to find a larger, harder stone for the job, since the taidea is soft and ill cut into it every once in a while, Bought the Naniwa Green Brick, but found it much too fine an edge (i'd guess around 3000-4000 depending on how you sharpen) for western knives. then tried the shapton glass 3000, but it was also too fine a finish, being finer than the green brick, even. This one is the closest to the taidea's finish i have found yet, but maybe a tad bit finer, which is fine, because my wusthofs will still keep the edge this stone produces. Nice and toothy for a great all purpose edge that will cut through proteins and tomatoes alike. overall, the stone feels pretty hard, and it will actually feel rougher than it actually is until you sharpen your first knife with it, smoothing out to its final smoothness in the process. Its a permasoak stone, which is perfect for me. leaves some mud, but not crazy like a soft king or my taidea. less mud than the naniwa. it seems like a high quality stone from what i can tell so far and seems to be worth the price considering it will probably last a good while before i'd need to buy a new one. if you sharpen a lot of western knives or use them, i think this is the ideal finishing stone.
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