Shapton Pro Stones Review by Chefknivestogo 

+Moraine LAKE We flatten with an Atoma 140 grit diamond plate. www.chefknivestogo.com/at14dipl.html

+mark e Richmond I went for the DMT lapping plate, about as half as expensive as the Shapton. Plus let me say your technique is one of the few that looks correct. I see a lot of people not checking for the burr and not moving their fingers along the blade while it's being worked. Thanks for putting up such a valuable instructional video!

+Moraine LAKE Thanks! Yes the DMT is also a good alternative. This is the one we recommend from them: www.chefknivestogo.com/dmtextracoarse.html

Atoma 400 flat-terns these beautifully

This comment right here sums up how poorly this stuff was explained to end users. The idea what you need a 500 to go from 320 to 1k in the sp line is insane. The first thing that folks should understand about these things. GRIT RATINGS ARE ARBITRARY. There are 3 types of stones. 1. Course/grinding stones. Sometimes called shaping stones. 2. Sharpening stones. 3. Finishing and polishing stones. Lines like the shapton which are general use have all 3 types within the grit range. The 120. 220 and 320 are the course stones. The 1k to 2k are the sharpening stones. The 5k, 8k, and 12k are the polishing stones. You need one stone from each type to have a full set. The 1k in the sp line is actually more like an 800 btw which is fine. You just gotta know your gear. If you stay up on maintaining you knives, you can go years without ever having to even user a sharpening stone assuming the knife has a decent modern steel. All depends on the user and how they like to use and maintain their stuff. It's all very nuanced and personal. If you want sp, which are nice very hard minimally friable ceramic alumina sng stones, I suggest the 220. 2000. And any one of the finishers. I like the 12k a lot, but they're all fine. The 5k is great too. It's very hard and glassy. Works really great for a lot of things. The 12k is a bit softer and more friable than the 5k and leaves a very high polish. Any of them are great for routine maintenance, deburring, etc. You DO NOT NEED more than 1 of each stone type. Want, sure. Need, no.

Right. The stones will win. If you sharpen at a wider angle you'll be sure to hit the edge right away and will make your job a little easier.

@@ChefknivestogoVideos got it. Thanks for the prompt reply 🙂

The Glass with low grit tends wear badly

Pros :) Everybody that has the glass says it

Pros

glass stones are 5mm thick, much thinner than the pro stones. in order to prevent breaking of such a thing stone they are glued on to a glass back. can't comment on durability though.

The glass stones are newer. They are hard stones as well, idk if they're quite as hard, but they are quite a bit more friable than the pro in a very controlled manner. They cut extremely well. They have excellent user feedback. They are very very nice sng ceramic alumina stones. Honestly I think it's likely the best one on the market. The downsides is you only 5 mm of abrasive, and for that it's quite expensive. But it's a very nice stone.

Smaller steps up would result in a smoother edge, but that isn't what he was going for. With a kitchen knife a bit of tooth helps to go through stuff (like tomato or sausage skins) that a smoother edge may want to skate off. Besides, an edge that smooth wouldn't last too long in the kitchen with use anyway. A lot of people seem to stick to a 2 stone regimen for kitchen knives, a 1k-ish stone and a 5k-ish, give or take a step in grit.

@@DefMunkyYT I think what you're trying to say is that a dulled polished edge will cut less than a dulled toothier edge. Like serrated edges will work for a long time without being sharpened.

Not really. There is such a thing as too smooth an edge for a specific job. Sushi and meats would benefit from a smoother edge while things with smooth skins benefit from a toothier edge as the smooth edge will skate off. I've personally felt the difference between the two and I like the toothier edge straight off the stones due to the fact I use my knife for everything. Has nothing to do with how either dulls.

In short YES. I have gone from the 1000 to 5000, it's fine but it takes longer and the polish is not as good. The 2000 is a great stone and makes it a lot easier to step up to the 5000. The 1000 is more like an 800 grit in my opinion compared to many other 1000 grit stones I have used.

@@buddhamack1491 is it better to buy the 2k + 5k shapton pro than the 1k +5k?