Rumour is that Takamura San prefers to have his knives finished on a 3000 grit stone; we have had amazing results sharpening various powdered steels on this stone (R2 and HAP40, for example). I like to use a 3000 grit stone on professional cook’s knives as it tends to create a wickedly sharp and long-lasting edge on knives that see a tonne of action.
|Stone family:||Naniwa Professional|
In order to maximize the performance of the stones and avoid any misuse, please review the following information carefully.
|Calgary Farmers Market||Call for availability|
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