Reviews for Naniwa Specialty Stone, SP-404, grit: 400

Monday, February 26, 2018

Saturday, January 27, 2018

Wednesday, December 13, 2017

Saturday, December 2, 2017

Monday, November 20, 2017

Tuesday, November 14, 2017

I am new to sharpening, drawn to it by an interest of maintaining a reasonable sharpness for my kitchen knives. Initially, I was planning to buy a decent chef's knife, but after some research, I decided to invest in a couple of sharpening stones, learn how to sharpen using my low-cost knives and spend on a decent chef's knife later. Naniwa appears to be one of the best brands in sharpening stones although their range classification is very confusing. In the end, I bought a combination stone 1000/3000 and a specialty stone 400. I opted for those two stones as a basic pack using the 400 to repair the cutting angles and the 1000/3000 combi to apply the final polish. I believe that Naniwa's Specialty and Professional stones are exactly the same, apart from the thickness of the stones. The cheaper Specialty range is 10mm thick as opposed to the 20mm of the Pro Range. I bought the specialty SP-404 400 as I was budget conscious. However, in retrospect, I think that the SP-403 is a better option. The SP-403 too thin to use without a holder a sink bridge. Holding a knife and trying to run a pass on a 10mm thick stone can be awkward. Nonetheless, even being a novice, this is a quality stone that cuts very quick;y and efficiently. I was able to repair the cutting angles of my knives quickly and without much trouble. These stones are splash 'n go and they do not need to be submerged. Nonetheless, I did placed my stone in water and used it only after any bubbles stopped coming out. I think this is normal in the first use of these stones. I was not yet able to make my knives razor sharp. I cannot blame the stone for this as my knives are made of cheap Chinese steel I still have to improve my technique. I did see a big difference however, and my knives are no longer dull. I still need to master the transition from the 400 to 1000/3000 polish as I feel that a knife sharpened with the 400 alone, cuts better than running it on the 1000 grit afterwards. In the near future, am planning to get a sink bridge and a Naniwa Dressing Stone, A-206, grit: 600 to keep this stone in decent shape.

Wednesday, October 4, 2017

I have used this stone and the result was, a very sharp knife.

Saturday, September 2, 2017

Friday, August 25, 2017

Thursday, August 3, 2017

Thursday, June 29, 2017

Monday, June 20, 2016

Sunday, May 15, 2016