King 300 Whetstone, possibly the only stone you'll ever need (Knives and Sharpening)

[@DTrizzy]

Don't fan dry any stones, even this one. I was stupid and managed to get cracks thinking it would be less likely to crack being so coarse. I'll get another one when it's on sale, and have 2 to lap each other.

[@manuelbousquet]

I really like your videos ❤

[@raffieb762]

Kings are awesome, i had this stone a while back, i dont know where it is 😂

[@olan5668]

How do you compare the cutting speed and edge scratch pattern of King 300 with Naniwa Chosera 400, Shapton Glass 500, Shapton Rockstar 500, and Shapton Pro 1000? you can make video about it later. King 300 is the best value for medium-coarse stone IMO, the real grit is around 500.

[@SaltyKayakAdventures]

They are all very similar as far as speed and finish. Chosera 400 and King 300 do have slight burnishing issues. Shapton Glass will cut harder steels.

[@TillRe]

What would be a good complimenting stone in the 1000-2000 grit range, that is also good to finish on with a microbevel? I'm looking for a two stone setup for general kitchen use. Thanks in advance. What do you you think about the King deluxe 1k?

[@SaltyKayakAdventures]

Chosera 800, or 1000. I don't the king 1000.

[@ceeweedsl]

Same question as Tillre- I ordered a King 300. As a next step, they say the Shapton Pro/K 1000 (really 800?) is too close to the King. What about the Shapton Pro 1500 or the 11 micron Rockstar 1000? 1500 is great price right now too.

[@SaltyKayakAdventures]

Shapton 1500 would be great

[@chadrudolph1596]

Shapton Pro 2K or Rockstar 2K splashers should easily remove the scratches from a King Deluxe 300 (500-600 grit finish). ALTSTONE Fukami 1000 is a rebranded Suehiro Cerax 1000 according to DroneShot FPV kzbin.info/www/bejne/nmrNYqaghq6HjLc. My Cerax 1010 has great feedback, feels creamy smooth, and leaves a 2K finish.

[@ceeweedsl]

@@chadrudolph1596 Ah thanks. Yeah, A pro 2K might have been ideal but the 1500 for $34 won. I think it will also be great as the only stone I use regularly for the kitchen. The 300 more rarely but for machetes and wood tools. Trying to stay with harder splash and go ones. For a third step for my chisels and planes, I'm thinking about a Suehiro 3K or Rika 5K as options. Those seem to be the hardest and least soaked of their line. Any thoughts there? Saw the Altstone but figure that if I wanted a Cerax 1000, worth it to spend $10 more to get the full sized one. That said, the Alstone looks like a great starter to recommend. $25 is very accessible.

[@2076649]

This stone produces a lot of mud? I did a gouge in mine trying to fix a broken tip, first use, and needed flattening after one knife. It seemed to be a soft stone, softer than my rika, it could be a fake one?

[@SaltyKayakAdventures]

Should be a hard stone.

[@SaltyKayakAdventures]

Is it possible that you got a king 220 instead?

[@2076649]

@SaltyKayakAdventures it says 300 on the box, like both in this video. One hypothesis is that something in the batch production was different.

[@2076649]

Mine works like this one: kzbin.info/www/bejne/mHWopIqErbSfh7csi=e_sZBpjKdQqmJuGc

[@2076649]

My conclusion is that the first 0,5 mm of the stone is more friable.

[@24gr87]

Love this stone too, good price, decent feedback, with 1000/2000 grid progression enough for home kitchen use

[@rodrigorivero25]

Any advice on how you use sandpaper to flatten a stone? Do you stick it on glass and then run the stone over it?

[@SaltyKayakAdventures]

kzbin.info3QwRn_dj1PM?feature=share Ceramic tile or thick glass.

[@rodrigorivero25]

@ Thanks! Does it need to be wet dry sand paper? Or any sandpaper? I appreciate the help I am trying to avoid spending a ton of money on a lapping plate

[@SaltyKayakAdventures]

Yes, wet dry is best

[@Steven-v6l]

nope ... if you want to get your knives sharp; you need JIS 400, 1000, and 4000 grit stones. If you want razor sharp (suitable for comfortable shaving of your face) add a JIS 8000 or JIS 12000 stone. All these stones will wear unevenly -- you will need a flattening stone or diamond plate to flatten them. You should flatten a JIS water stone every time you it. NO waterstone will last a lifetime -- unless you never use it.

[@SaltyKayakAdventures]

You're confusing sharpness with edge refinement. While more refined edges have their place (presentation cuts for sushi, shaving, etc) the knife must first be made sharp on a coarser stone. Nothing beyond a coarse stone is required for general home, chef or EDC use. You may WANT to bring the edge past a coarse finish, but it's not NEEDED to have a sharp knife. The toothy edge left by a coarse stone is usually more beneficial for cooking and EDC applications. As far as flattening stones, I agree with you. I keep my stones flat and do so after each use to minimize the time spent maintaining them, but that's also not required to sharpen a knife. A badly dished stone will still produce a sharp apex, it will just be a convex bevel. Stones can also be flattened for free or a few dollars with anything from a sidewalk, concrete floor, wet/dry sandpaper or SiC grit. For the average person, it will take decades to wear out a hard splash and go stone sharpening a few knives once or twice a month. An extra thick stone will last even longer.