Medium grit stone

Let me introduce you to a sharpening stone that’s been a lifesaver for my recent Honbaduke sharpening sessions! I usually go through diamond stone, medium grit stone, and finishing stone in that order for my sharpening, but ever since I started using this medium finishing stone, I’ve been able to complete about 90% of the work with just the diamond stone and this one. For the final touches like Itohiki and Uraoshi, I still use a separate finishing stone.

Personally, I find this stone incredibly easy to use. It’s perfect for chefs who don’t quite need to go back to the medium grit stone but find the finishing stone a bit too much on its own. This stone works beautifully on everything—Kasumi knives, Honyaki knives, carbon steel, INOX steel, and Silver III steel.

If you leave some slurry on it while sharpening, you can create a nice Kasumi finish, and if you press harder, you can achieve a semi-mirror polish. I highly recommend this stone, even for those who usually finish their sharpening with just a medium grit stone.

I was thinking of keeping it as my little secret… but if you’re considering buying a new stone soon, I’d definitely suggest adding this one to your shortlist!

• 2012-05-25