SHAPTON Kuromaku Sharpening Stone 2000 Grit $54.54 + Delivery ($0 with Prime/ $59 Spend) @ Amazon JP via AU

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frowny on 02/12/2024 - 10:49 amazon.com.au (717 clicks)
Last edited 02/12/2024 - 10:51 by 1 other user

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After watching a few hours of OUTDOOR55, I've convinced myself that I need to upgrade my whetstones are home.

All jokes aside - these absolutely blow the cheap dualsided blue & white Chinese whetstones out of the water. I would still recommended bonded diamond whetstones for something with a lower grit to apex a blade, but this is as good as it gets for the price for a de-burring and finishing stone.

Looking at 3xCamels, it's peaked at >$120 for about 6 months before finally falling. Not sure it will ever get down to $30 again now that people know how insane these stones are.

Price History at CamelCamelCamel.

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• 

  ozbs25 on 02/12/2024 - 10:52

  +1

  Those early good prices coincide with the introduction of Amazon JP to AU.

  • 

    frowny on 02/12/2024 - 11:04

    +1

    Basically a best case scenario ever - but I know some people will copium and try to hold out for a return of those prices

• 

  Hinee on 02/12/2024 - 11:31

  All jokes aside - these absolutely blow the cheap dualsided blue & white Chinese whetstones out of the water.

  Literally came to ask this lol. Have recently whet my feet for the first time with a $5 Temu stone and really enjoyed the process and end result.

  What is interesting about this stone - the brand specifically or its composition? I also notice this is only a single grit - is 2000 an ok allrounder?

  • 

    frowny on 02/12/2024 - 11:38

    +1

    2000 is probably way too fine for an all-rounder. I'd aim for something around 400.

    Look up OUTDOOR55 on Youtube for lots of great tips. He's a guy that doesn't care for more equipment or bad equipment to get a task done. Getting knives hair-whittlingly sharp with nothing more than a 400 grit diamond stone and a leather strop. Lots of science and ultra-close macro photography behind it too.

  • 

    incipient on 02/12/2024 - 11:45

    For kitchen knives I use 1000/5000 (and a 12000 if I'm feeling fancy)

    I don't think you'd get something sharp and smooth enough with just a 2000.

    Not sure what you need for an outdoor knife however.

  • 

    Joku on 02/12/2024 - 11:56

    It's not a terrible idea to only use 2000 grit IMO, I think that's probably the best single-grit for kitchen knives because it will fix a pretty badly blunt/damaged blade with a bit of extra work while also being fine enough to get a good edge. The sharper you go with higher grits, the faster the blade will lose that sharpness. So in a lot of cases its just a gimmick to get the knife really sharp. I finish with 5000 with a pretty high quality knife set but realistically I'd want to be doing a more regular sharpen/strap and more strictly avoiding very hard cutting surfaces before I'd be getting a more practical benefit out of it, granted it is fun little gimmick to experiment with how sharp you make them.

  • 

    aecletec on 02/12/2024 - 12:10

    Consistency of grit, longevity of the stone (bonding type and quality) etc. +1 for Outdoor55; great channel. I also like scienceofsharp.com as he has lots of data via images of what actually happens during sharpening (of course conclusions can still be debated)
    Lots of examples of grit contamination at https://scienceofsharp.com/2015/09/28/diamond-plate-break-in… which is why some premium stones are highly prized.
    That said, much of my learning is done on cheaper gear because my needs are "good enough" and not polished perfection.

• 

  richy_o on 02/12/2024 - 11:41

  +1

  I have the 320 and 2000 of these and they are great. A knife maker told me that you can easily get a razor sharp edge with these two stones and he has been right. The beauty of these stones is the case also works as a holder when you sharpen your knife and the case has holes in the bottom so the water doesn't stay in there when you're done.

• 

  ChairmanMeow on 02/12/2024 - 12:40

  I'm travelling to Japan in March. I was told that knives might not be cheaper than what we can get here (K&S, Chefs Armoury, etc), but whetstones will definitely be cheaper. Is that true? Or I'm safe to buy this listed one?

  • 

    frowny on 02/12/2024 - 12:57

    +2

    Unless you're travelling incredibly light it sounds like a waste of baggage weight to bring literal rocks back from Japan imo

    • 

      ChairmanMeow on 02/12/2024 - 19:07

      That's what my 3yo would do. Pick up rocks and put them in her bag.

• 

  ozlurker on 02/12/2024 - 13:07

  If you are considering this also have a look at naniwa gouken. Most that compare shaptop and naniwa gives the edge to naniwa.

  • 

    frowny on 02/12/2024 - 13:12

    Definitely - but the price : performance isn't quite there.

    If I was to go any more expensive I'd want diamond for the tougher steels I think

    • 

      ozlurker on 02/12/2024 - 13:15

      +1

      Comparable at the moment.
      https://www.amazon.com.au/Naniwa-Tsuyoshiken-professional-gr…

      • 

        frowny on 02/12/2024 - 13:17

        Great find - thanks!

    • 

      ozlurker on 02/12/2024 - 13:19

      What steels are you using? Is it for pocket knives or kitchen knives?
      Doubt you need diamond for kitchen knives, the hardest you'll get are zdp at 67-68 hardness, these stones might take a while but will work.

      • 

        frowny on 02/12/2024 - 13:24

        Using the Shapton with Aogami Super on a big Chinese cleaver has been a bit too much of an ordeal - I find my mate's diamond plates to much more effectively take off material.

        • 

          ozlurker on 02/12/2024 - 13:27

          @frowny: What grit are you using? Aogami should be quite easy to raise a burr, on a shapton 1k I should be able to raise it within 5-8 passes. How often do you sharpen? Was it super dull before you touch a stone?