Chosera 3k, SuperStone 8k for your intermediate stones. And for knives especially, you need some coarser stones to do the heavy work. A 320 grit Kuromaku and a 600 Chosera will work great. I never go finer than 1k on knives. It won't hurt anything but it is usually wasted effort except maybe one finer stage for a micro bevel if you are into that. Then 3 or 4 laps on a butcher steel or a long slice through a cork to deburr and you got an edge that is perfect for most kitchen use. If you are into sushi and cutting tomatoes that you can read a newspaper through, then of course you want a more refined edge. I fit a tiny bit of toothiness hurts nothing at all. TBH I have even used the Harbor Freight diamond plates followed by a 1k Chosera and found the edges to be quite good for my purposes.Hi All,
I'm looking for a sharpening stone setup for maintaining my straight razor and German kitchen knives. I'm looking at the following setup:
1. Naniwa Pro 1k
2. Norton 4k/8k combo
3. Naniwa Super Stone 12k
Pretty much set on numbers 1 & 3.
Looking for suggestions for number 2, and thoughts on the full setup.
Norton made pretty good stones when I was a kid. Then they moved production to Mexico I believe, and quality took a nose dive. Recently they seem to be improving. I recently tried, and then bought, a 1k Norton and it was very consistent, no voids, a solid performer. I can't guarantee that the 4k and 8k are any good but as a rule I do not like combo stones.