I use a sun-tiger combination stone with 1000 and 6000 grain.
Cost me around 30 euros and lasts forever.
>> Anonymous 01/28/07(Sun)01:28 No.91560
>>91482
Do different knives each require a different grain?
>> Anonymous 01/28/07(Sun)01:49 No.91577
>>91560
Not really. Different grains are used in succession if you want to do a clean job (and your knives are worth caring for. $2 crap only warrants a quick job.)
>> Anonymous 01/28/07(Sun)23:03 No.92156
I heard something about using mineral oil on the stone. Is that necessary? Do certain oils only work with certain stones?
>> Anonymous 01/29/07(Mon)10:27 No.92284
Some people use oil, some people use water, and some people use nothing at all. The purpose of the oil/water is to prevent the metal particles from sticking in the stone and clogging up the abrasive surface. Stones generally last longer when used with oil/water.
The rough stones are around 600-grit, and these are good if the knive is in bad shape and hasn't been sharpened in a long time.
The stones around 1000 grit are more general purpose, and the finer ones are for putting a super nice edge on the blade.
If you sharpen your knives regularly, you can use a quite fine stone to touch up the blade. However if you only sharpen every once in a while, then you would start with a rougher stone and then progress to a finer one.
>> Anonymous 01/29/07(Mon)23:35 No.92549
I'm wondering about all the metal particles and possibly the stone particles that will be produced when you sharpen your knives. Do you do it under running water? Or what?
>> Anonymous 01/30/07(Tue)00:06 No.92557
read this for a good introduction to stones and sharpening..
http://forums.egullet.org/index.php?showtopic=26036
>> Anonymous 01/30/07(Tue)00:43 No.92565
>>92549
I keep a bowl of water close by and wash away the paste after a while.
A watered stone will also prevent that the blade gets too hot when you sharpen it.
That can damage a good steel.
>> Anonymous 01/30/07(Tue)00:44 No.92567
http://www.japanesechefsknife.com/HowToSharpen.html