Sharpening 


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I’ve been interested in the Naniwa 純白 (Junpaku/snow white/pure white) 8000 grit sharpening stone since I got my first Naniwa Chosera stones. The Snow White is not a part of the Chosera line, but it’s considered to be the poor man’s Chosera 10,000 grit stone, coming in at less than half the price of the 10k Chosera. It’s even cheaper than the Chosera #5000.

The problem was that the stone wasn’t available in Europe, so I asked knivesandtools.nl (where I bought my Chosera stones) if they would consider importing it. They did, and also sent me a stone for review! Knivesandtools.nl is their Dutch site. They also have an English site.

I’ve tried out the Snow White together with my 1k and 5k Chosera. It feels a lot like a Chosera stone in that it’s hard and fast cutting. I understand why people call it “the missing Chosera”. It’s of course smoother than the coarser stones, but it also feels much harder than the 5k stone.

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Two weeks ago I went into this Japanese store that’s near where I have my Korean class. I went there to see if they had any Korean groceries (the Korean food store is on the other side of town). They did. They also had a display case with some kitchen knives. I recognized them, since I’ve seen the brand (Tojiro/Fujitora) online. The price was really good too. I didn’t buy one since I already had a similar knife at home.

A while back I bought a couple of budget friendly kitchen knives with a bit harder steel for my sharpening hobby. One was a shirogami#2 Japanese carbon steel knife. I was considering a Tojiro, which is a budget brand, but the online shop where I was looking had similar knives at a lower price. I figured they were just OEM:ed knives from the same manufacturer and went for that one instead.

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I really liked that knife. You have to be careful about it rusting, but it’s really easy to sharpen and takes a wicked edge. … Continue reading

 
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I’ve been thinking about getting a coarser water stone (or diamond plate) for a while, to make shorter work of thinning and sharpening damaged blades. The other (full size) stones I have are the #1000 and #5000 Naniwa chosera and a #13k Sigma Power that I bought last year. The one I use the most is the 1k chosera.

The reason I went for Sigma Power is that I wanted something fast cutting, but less delicate than the chosera stones. The chosera stones are great, but they’re kind of picky about how much water you use, how fast they dry, temperature changes, etc. No matter how careful I’ve been, they’ve developed many small and a few deeper cracks that make me kind of nervous. I had read about people testing Sigmas by putting them in the freezer and defrosting them without any problems. I don’t feel worried at all using the Sigmas. I looked at other stones as well, like Imanishi/Bester, but they seemed to have the same drawbacks as the choseras and pretty much no advantages.

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After practising to sharpen on the Japanese water stones that I bought nearly two months ago, I’ve learned a few things. First of all, it’s much easier than I thought it’d be. I thought it’d take longer than this to get acceptable results. Then I’ve adjusted how I wet and dry the Chosera stones. I also thought I’d show what my sharpening setup looks like and what I think I need to add.

Again, this isn’t K-pop related, but it’s a project I’m spending time on right now, so I thought I’d share some ramblings. Perhaps someone finds it interesting.

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Today I got the Naniwa Chosera water stones that I had ordered. I’m really excited to see what kind of results I can get with these stones. Water stones are used for sharpening knives and other tools.

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This isn’t what I normally write about, but hey, at least they’re from Japan :lol: .

Some time last year I started getting into knife sharpening as a hobby. I’m not sure exactly how it started. I think it was … Continue reading