I was looking through my camping stuff in anticipation of getting out once spring starts for real, and I realized I have lost my stone set somewhere. And even if I do find it, the surface of the finish stone was getting bowed anyway.
So I need to get some new ones. I don’t even know what my old set was, It was older than me by a lot, and had been received when houses of dead relatives were cleaned, and had no lables, but it was top quality(or was when it was new 90 years ago).
I have never used Japanese Waterstones or, or an Arkansas stone. And some websites recommend natural, some say synthetic stones are better.
I’m not interested in gadgets and gizmos. I find an afternoon with a pile of knives and and a simple flat stone very relaxing.
Any suggestions or cautions about the modern selection of stones?
I’m not looking for the fastest way, I don’t mind the slow a patient doing it right way, which has me afraid of diamond stones.
A Japanese waterstone is OK, and very good for delicate knives (like sushi knives), but are easily damaged and require a lot of prep like sitting in cold water for thirty minutes prior to sharpening. imo unnecessary for thick, quality forged steel. I recommend using a diamond stone, particularly the DuoSharp. An Arkansas stone is no different from a diamond stone, except it is not as hard, and therefore not as effective a tool.
Sounds like you lost the stone anyway, but you don’t need a new one when the surface gets old. Just find a nice smooth piece of sidewalk or similar and work the stone on it in a circular motion until you’ve got a flat surface.
I keep a diamond sharpening stone around for on the road.
I prefer my wet stones at my shop. I have no idea how old they are. They are probably from my grandfather. Three different grades kept wet 365 days a year. Every once in a while, like when I go to do kitchen knives, I decide it’s time to clean them up and change the water. Resurfacing on a concrete block seems to work fine.
I’ve tried a number of systems over the years. I prefer a 2 angle edge so I use ceramic rods with a base that holds them at 2 different angles. I find the ceramic creates a very smooth edge and is easier to use. The last time a dealer tried to sell me a stone system he dulled my knife in the demonstration. I sharpen them so that they will shave the hair on my arm although that seems a little too sharp for kitchen knives.
The one think I’d like is a way of cleaning the ceramic rods quicker. I have to clean them with sink cleansing powder. There are diamond versions of the same system.