Reviews for Eden Quality Combi Waterstone grain 2000 / 5000

Tuesday, May 17, 2016

Monday, May 16, 2016

Tuesday, May 3, 2016

Wednesday, April 13, 2016

After sharpening my Eden Quality Classic Damast Chef's knife 20 cm (8") & Eden Quality Classic Damast Utility knife 13 cm (4.75") using the Waterstone I was amazed that they both passed the highest sharpness test! One test slices a sheet of paper clean, easy. Next test wet sponge take off a slice passed flying colours. Final test the ultimate sharpness I used a ripe tomato (not over ripe) Sliced off about 1/3 placed the tomato slice down on a wooden chopping board, without touching the tomato sliced through by drawing the blade across it without any pressure. Managed slices without any problem, OK that is seriously sharp! My choice was the 2000 and 5000 Grit which gave me exactly what I required. The little rubber stand works really well and I set up on a wooden chopping board with a cotton tea towel and on top a sheet of kitchen paper to collect the drips and slurry. Instruction tell you to soak stone in cold clean water for at least 5 minutes certainly until all the bubbles emerge. Make sure you follow this. While working the stone from time to time splash a litter water to keep the stone wet. Do not remove the pasty slurry that forms as it is that which grinds the edge to perfection. In my younger days I took up Judo and explored the Japanese martial arts which were a great benefit to my formative years. Impossible not to be curious about the philosophy and explored the Samurai culture and their outlook on life. What I discovered was that bushido ranks high in their lives and if you ever visit Japan get out into the villages the whole community practices a way of life that every day in each undertaking they will strive for perfection. I admire this culture and it has helped me in my business life. To some up bushido; Live life in every day in every breath you breath every cup of tea every blossom you see strive to the ultimate and sense your life flowing. My point? Employ this when using the Waterstone I took 1 hour 15 minutes to sharpen 5 knives, task not to rush the two Eden knives had the best attention the other knives stainless small knife a carbon steel Victorian Game carver and a straight edge long carver, both are a hard steel great edge but does not compare to the Eden blades. Technique is everything! Place the stone long ways in front of you and place the blade flat on the stone, back of the blade away from you. Raise the blade angle to 15 degrees (Half a thumb width) and add a couple of fingers to the tip end and push away gently back of knife first using a little pressure. Maintain an even angle at all costs. On the return stroke when the cutting edge is going forward NO PRESSURE on the blade. The Western method is as above but knife at 45 degrees and Japanese method as above at right angle. The important part is pressure on the grinding stroke and none when cutting edge is first. Don’t remove the slurry that is what does the work and creates that perfect edge. Start at 2000 and when satisfied move to the 5000 grit and polish that edge to perfection. The bushido essence comes here, listen to the blade as it works across the stone as you create the edge the hiss changes, if the angle changes the sound will change as well so stay in tune with what the blade is communicating to you. Take your time and work gently, if you are stressed and in a hurry then do it another time. I find the task very therapeutic. Eden quality? Exceptional and the value of this double stone outstanding, well done guys what an amazing product that matches your quality knives.

Tuesday, April 5, 2016

Friday, March 25, 2016

Wednesday, March 23, 2016

Tuesday, March 8, 2016

Friday, January 1, 2016

Thursday, December 31, 2015

Thursday, December 31, 2015

Monday, December 28, 2015

Wednesday, December 9, 2015

Tuesday, December 1, 2015

Wednesday, November 25, 2015

Friday, November 13, 2015

Friday, October 23, 2015

Friday, October 9, 2015

Thursday, October 8, 2015

Wednesday, October 7, 2015