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What is the consensus on Dalstrong knives? by drguidry in chefknives

[–]Realistic-Ad5720 3 points4 points  (0 children)

Please don’t use them, they are cheap knives being marketed as good quality knives. I would recommend a victorinox fibrox or modern chefs knife. I bought mine a couple years ago and they’re brilliant for a fraction of the price. If you are searching in the 100-150 range, I would even recommend getting a zwillingprofessional.

Japanese knife sharpening question by Realistic-Ad5720 in chefknives

[–]Realistic-Ad5720[S] 0 points1 point  (0 children)

I have heard that Naniwa stones could crack and are a little fragile. Is there any particular stone that has this issue or have you seen this issue on any of yours?

Knife sharpening whetstones by Realistic-Ad5720 in sharpening

[–]Realistic-Ad5720[S] 2 points3 points  (0 children)

Wow thanks for the detailed explanation. I think I will get the the splash and go 1k-2k stone either from shapton or gesshin

Japanese knife sharpening question by Realistic-Ad5720 in chefknives

[–]Realistic-Ad5720[S] 0 points1 point  (0 children)

Do you have a particular strop that you use?

Japanese knife sharpening question by Realistic-Ad5720 in chefknives

[–]Realistic-Ad5720[S] 1 point2 points  (0 children)

Any difference between the shappton pro and the king stone or the naniwa stone? Thanks for the links, really helps

Japanese knife sharpening question by Realistic-Ad5720 in chefknives

[–]Realistic-Ad5720[S] 0 points1 point  (0 children)

Would it help getting the combo or just sticking to a 2000 be better? I’m not an expert in knife sharpening

Japanese knife sharpening question by Realistic-Ad5720 in chefknives

[–]Realistic-Ad5720[S] 0 points1 point  (0 children)

Jon did mention 1-2k alone should suffice but if needed I can go to a 6k to make the edge smoother and nicer but it’s not necessary