Tell me about your stones

bucky

bucky

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So I dropped and shattered my wet stone tonight and need to replace it. I got it from my Dad years ago and think it was 1000 or 3000 grit but I’m not sure. He got it from the A&P butcher shop when they went out of business. (Older folks will understand this reference.) Looking for a wet stone at least 12” long. My Grandfather used to make knives and I have a few of his kitchen knives including watermelon knives that are 18” long. Too many choices on Amazon of dubious quality. I do not want an oil stone, ceramic sticks or diamond. I prefer another Wet Stone. What do you use and where did you get it? I would like to keep it under $100 if possible. I would like something that will last for another 50+ years. I’m thinking maybe hitting up a food service equipment store.
A dull knife is a dangerous knife.
 
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lBasket said:
I use a whetstone I got at HF for like 6$. I had no idea they got so expensive for just a stone lol
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Really good stone are worth the $$ and yes they can get into the hundreds of dollars.

If you have a local meat cutter/butcher ask them what they use.

My grandfather had a stone that his great great grandfather had. It was supposed to come to me when he passed away, but we never did find it.
 
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John Cooper said:
Really good stone are worth the $$ and yes they can get into the hundreds of dollars.

If you have a local meat cutter/butcher ask them what they use.

My grandfather had a stone that his great great grandfather had. It was supposed to come to me when he passed away, but we never did find it.
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I've honestly never given it much thought. I grew up in restaurants and there were the chefs with their own personal knives, and personal stones they sharpened them on (regularly). We talked about the knives and techniques, never the stone itself. My knives sharpened on my HF stone are probably significantly sharper than the average housewives knife, but I wonder how different the knife feels with a better stone.

You mention that stone that is very, very used. Do they improve with age, like a cast-iron pan?
 
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The grit quality on those HF and most hardware store stones is shit. I have several. An 8” stone may work for a pocket knife but not for a knife with a long blade. I have some Arkansas stone but they are too hard for general sharpening.
 
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bucky said:
The grit quality on those HF and most hardware store stones is shit. I have several. An 8” stone may work for a pocket knife but not for a knife with a long blade. I have some Arkansas stone but they are too hard for general sharpening.
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What are the qualities of a knife sharpened with a shit stone?
 
This is what I’m looking for. Unfortunately this site requires buying 15 at a time. Mine was all the same grit throughtout.

IMG_2063.jpeg
 
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lBasket said:
I've honestly never given it much thought. I grew up in restaurants and there were the chefs with their own personal knives, and personal stones they sharpened them on (regularly). We talked about the knives and techniques, never the stone itself. My knives sharpened on my HF stone are probably significantly sharper than the average housewives knife, but I wonder how different the knife feels with a better stone.

You mention that stone that is very, very used. Do they improve with age, like a cast-iron pan?
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Probably more than anything a well used stone will take less oil with each use. As the stone will retain oil from each use.

I have a friend who is a meat cutter at a local grocery store. I couldn't, and neither can he, tell you how old it is. It's probably 2" thick on each end but has seen so many years of use its about an inch thick in the middle.

My great grandfather on my mom's side had a piece of Novaclite that was probably 2 feet long and a foot wide. I don't know where he got it from, that thing would put an edge on a knife in heartbeat.
 
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lBasket said:
What are the qualities of a knife sharpened with a shit stone?
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You can not get the same smoothness on the blade. When I grew up we butchered our own meat from animals we raised. I know the difference a quality knife with the proper edge. Those 8” stones are good for a cheap knife or wood chisel. It’s a waste of a quality knife not to have the best edge on it. No Ginsus knives at my house.
 
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bucky said:
You can not get the same smoothness on the blade. When I grew up we butchered our own meat from animals we raised. I know the difference a quality knife with the proper edge. Those 8” stones are good for a cheap knife or wood chisel. It’s a waste of a quality knife not to have the best edge on it. No Ginsus knives at my house.
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I see. I did not ever go as far as butchering meat. I do have cheap knives at my house - Cuisinart. My perspective has kinda been "a cheap knife with an edge from a [cheap] whetstone every year is probably better than a neglected blade".

maybe I don't know what I'm missing out on
 
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I like a good carbon steel blade to butcher or slice meat with, I can get them scarry sharp and keep them sharp easy.

I have a stainless Hen and Rooster that is a pain in the butt to sharpen, I use a radda wheel for it.
 
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lBasket said:
I see. I did not ever go as far as butchering meat. I do have cheap knives at my house - Cuisinart. My perspective has kinda been "a cheap knife with an edge from a [cheap] whetstone every year is probably better than a neglected blade".

maybe I don't know what I'm missing out on
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That’s the same as saying cheap ammo from a cheap gun is the same as high dollar ammo in a premium gun. While a true statement there are subtle difference that some people can tell. Personally I can tell a good knife from a cheap knife. I have both kinds.
 
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bucky said:
That’s the same as saying cheap ammo from a cheap gun is the same as high dollar ammo in a premium gun. While a true statement there are subtle difference that some people can tell. Personally I can tell a good knife from a cheap knife. I have both kinds.
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I don't know anything about guns

I spend good money when it is worth it. I guess to me, I'm not sure the difference is there. I don't have to worry about my cheap knife leaving me stranded in the Moab desert LOL
 
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lBasket said:
I see. I did not ever go as far as butchering meat. I do have cheap knives at my house - Cuisinart. My perspective has kinda been "a cheap knife with an edge from a [cheap] whetstone every year is probably better than a neglected blade".

maybe I don't know what I'm missing out on
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I’ve butchered several dozen whitetails with a Gerber fillet knife that has a sharpener built into the sheath. I was surprised at how well it worked. Such a great boning knife.
 
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Apparition said:
I’ve butchered several dozen whitetails with a Gerber fillet knife that has a sharpener built into the sheath. I was surprised at how well it worked. Such a great boning knife.
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So... like how the dudes that only drive forest service roads don't need lockers... cutting meat from Walmart just doesn't justify needing a good knife
 
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