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Cookware

Ceramic rod grits?

Dangaard | Mar 31, 201511:41 AM     3

So I gave in and ordered a Tojiro DP gyuto and am now looking to replace my honing steel with a ceramic. Now, I went into a local Japanese knife store (They sell the 210mm gyuto for 125CAD! What the hell! I got it on Amazon.ca for 65.10CAD and free shipping!) and asked them their opinion on using a steel on the VG10 (they said don't, and I asked since I've seen some people say it's fine), and then I asked them about the ceramic honing rods they recommend. Here's where I got a bit confused because these:

http://shop.knifewear.com/ceramic-hon...
http://shop.knifewear.com/ceramic-hon...

are what they carry (that is also the store's webpage). Now the guy who I talked to (he's also one of the people who does sharpening services) estimated the white rod was around 4000 grit (not sure if he actually thinks it's closer to 4000 than the 6000 that's referenced on the site). The thing is, when I was on Amazon shopping around for ceramic sharpening rods, the grits that I saw being referenced if they were even listed at all were all around 1000 grit, and the Idahone Fine that I've seen recommended around different sites is listed as 1200.

I came across this discussion
http://www.cheftalk.com/t/75854/honin...

But that kind of just gives me more questions than answers. I don't imagine I would have any problems with a ceramic honing rod that is listed as 1000 or 1200 grit since that's what I've always seen recommended. I'm thinking of getting this one:

http://www.amazon.ca/gp/product/B00FQ...

But what's going on with those numbers that my local shop is throwing around?

As an aside, as much as I'd like to touch up my knife on a waterstone instead of on ceramic, I am not even close to being proficient enough on one to do anything other than practice on it with garbage knives. That, and I don't actually know what grit the double surfaced stone I inherited is and it also needs to be resurfaced.

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