These Ceramic Sharpening Stones are highly rated receiving 4.8 Stars out of 5 Stars based on over 5,300 Customer Reviews.
About this Product:
The Black Shade Series is a whetstone that subdivides the whetstone depending on the type and material of the blade, and pursues the grinding power, sharpening feel, and finish of each blade.
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These Ceramic Sharpening Stones are highly rated receiving 4.8 Stars out of 5 Stars based on over 5,300 Customer Reviews.
About this Product:
The Black Shade Series is a whetstone that subdivides the whetstone depending on the type and material of the blade, and pursues the grinding power, sharpening feel, and finish of each blade.
About this Store:
Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
What grit do I need for general kitchen knife sharpening?
If you are simply maintaining a decent edge, you can get away with just buying the #1000 grit Shapton orange color whetstone. However if the edge is very dull you'll want something closer to #300-500 grit to help restore an edge to then move to a higher grit whetstone.
What grit do I need for general kitchen knife sharpening?
For these Shaptons, #1000 (orange) is generally a great single-stone solution. I have the 1000 and 2000. I bought my 2000 first, and cannot recommend it if you are only getting one grit. But once the knife is honed with the 1000, moving to the 2000 will be creamy smooth.
Overall, these are great stones and are highly rated, especially if you have knifes with high-grade Japanese steel.
What grit do I need for general kitchen knife sharpening?
I have an orange (#1000) and pink (#5000), and I don't feel like I need anything except the orange. Pink is nice to get a nice polished edge, but it's pretty much just aesthetic at that point; there's not really any perceivable difference in how sharp it feels when finished on a #5000 vs. just #1000.
Probably good that I didn't see this deal until now. I'm a sucker for good whetstones. 😂
I have the King 320 splash n go. It's close enough to the 220. If the bevel is completely gone I have a Norton oil stone. That King stone is great BTW. If you have the need for a course stone and are bummed the SP deal is over go look at the king.
My regular sharpener is the SP 2000. 1500 just isn't different enough to warrant buying it.
Though the 1500 would be a good substitute for the SP1000 which is often cited as a great first sharpening stone and is usually around $40-$45. That's how I ended up with the SP 2000.
If you want to get wet and muddy the King 1000 is usually around $25. You have to soak it but feedback is awesome and for whatever reason I think it's a more enjoyable sharpening experience. I often decide to sharpen on a whim though and that's where the splash n go stones are so valuable.
Well dang. I was hoping 1000 grit was on sale, just not listed in the title. And like the previous commentor said, only the #1500 is on sale now. I personally start with 1000 and finish off with a 2000 or 2500. I broke my 1000 stone.
Get the 1500. You probably aren't going to notice a difference worth $20.
I often jump from a 320 to the 2000 and it really doesn't take long to polish the blade even though I am skipping many stones in the progression. I have extra fine diamond and a king 1000 if I really wanted to do more refining but the few minutes I could save gets eaten up by the time to switch stones. And the difference between the king 1000 and the SP 2000 isn't huge, either. The king comes out slightly "toothier" which is awesome for things like tomatoes. The SP edge is just a stitch more refined. Ask any normie to evaluate the edge and they likely aren't going to be able to differentiate.
Things might be different if you're sharpening very hard steel but for a typical American kitchen knife you just need something for bevel setting/repair and refining to a reasonably sharp edge.
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I've got 300 and 1000 diamond stones, all over this 2000 for so cheap. Wanted a 3000 for my japanese knives but this will do while I wait for a good deal. the 2k is back in stock by the way.
Good brand and good price. Only wish the #1000 grit is on sale.
The 1500 is very good for kitchen knives, its also quite close to a 1k stone. The 1k shapton is a bit coarse. If you want a toothy edge for the kitchen the 1500 is great for high carbon steels.
The 120 is also on sale. Don't but this unless you know what it is, it's faster than the Atoma 140 which is insane. It's a very coarse stone. Shame I paid $45 in April for it. I still prefer the atoma 140 for re profiling but if I need to do a lot of work I don't want to overly tire and wear the Atoma 140.
Shucks, only 120 remaining. What's the smart first stone coming from a WorkSharp Ken Onion belt sharpener? I have Wustof Ikon kitchen knives and of course some edc folders because SD
Edit: I ordered that green thinner chosera 1000 grit Iconian posted above, thanks
Last edited by bozekitty October 8, 2023 at 07:16 AM.
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Overall, these are great stones and are highly rated, especially if you have knifes with high-grade Japanese steel.
https://www.amazon.com/gp/product...ct_ti
I have the King 320 splash n go. It's close enough to the 220. If the bevel is completely gone I have a Norton oil stone. That King stone is great BTW. If you have the need for a course stone and are bummed the SP deal is over go look at the king.
My regular sharpener is the SP 2000. 1500 just isn't different enough to warrant buying it.
Though the 1500 would be a good substitute for the SP1000 which is often cited as a great first sharpening stone and is usually around $40-$45. That's how I ended up with the SP 2000.
If you want to get wet and muddy the King 1000 is usually around $25. You have to soak it but feedback is awesome and for whatever reason I think it's a more enjoyable sharpening experience. I often decide to sharpen on a whim though and that's where the splash n go stones are so valuable.
https://www.amazon.com/gp/product...ct_ti
I often jump from a 320 to the 2000 and it really doesn't take long to polish the blade even though I am skipping many stones in the progression. I have extra fine diamond and a king 1000 if I really wanted to do more refining but the few minutes I could save gets eaten up by the time to switch stones. And the difference between the king 1000 and the SP 2000 isn't huge, either. The king comes out slightly "toothier" which is awesome for things like tomatoes. The SP edge is just a stitch more refined. Ask any normie to evaluate the edge and they likely aren't going to be able to differentiate.
Things might be different if you're sharpening very hard steel but for a typical American kitchen knife you just need something for bevel setting/repair and refining to a reasonably sharp edge.
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https://www.amazon.com/dp/B001TPE1PK?th=1
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Edit: I ordered that green thinner chosera 1000 grit Iconian posted above, thanks
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