James Rich wrote:
I also have Shapton stones , I have 1000 , 5000 and 8000 . I sometimes wish
I would have bought the 4000 instead of the 5000 for some of the harder
steels , especially when flattening backs .
... I just ordered a Shapton 125 grit stone because Im putting a set of tools
for the grandkids and its hours and hours of work getting backs flat ,
besides I needed another stone to add to the herd anyway.
For edge maintenance, I typically go straight from 1000 to 8000. When I use an
intermediate stone, I like the Naniwa Aotoshi 2000 green brick to refine the
initial edge before jumping to an 8000 grit stone.
For new tools, or when the edge needs extra work, I start with a coarser grit
stone, either a Naniwa Omura 180 or an Imanishi Latte 400. Other brands are
For kitchen knives I usually go 400/1000/6000 and stop.
north of Seattle USA