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Cookware

Starting to sharpen and getting a whetstone. What grits? What brand do you recommend?

GOJIRA | Jun 17, 201412:14 AM     18

Knife is getting a little dull (an understatement as it could barely score salmon last night) Do you think I should go the combo route or should I invest in individual stones? I know Chosera is really popular but I recently noticed Gesshin. So far I've been looking at the Gesshin 400 grit as my coarse stone, Gesshin 2000 grit for my medium stone, and the Gesshin 4000 grit for the fine stone. Does this sound like a good setup to start out? Or would a 1000/6000 combo stone suffice? Would it be too risky to jump to 1000 grit without starting off with a coarse stone? Just want to practice sharpening my current cheap knives before I invest in more expensive ones.

btw, has anyone ever used an angle cube or is that just a waste of money? I know some have used small matchboxes as guides for proper sharpening angle.

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