Ever since seeing that Kotetsu on knife sharpening norway's channel I've been angling for one. Excited to see what you find with these! From my vague memory the toolsfromjapan summary did not specify what type of abrasive they used. A friend recently sent an email asking this question also but has had no response.
Both of those stones are aluminum oxide. Only the SPS-II 1000 is a silicon carbide stone. This should not be confused with the older Sigma Power Ceramic 1000, which was also an aluminum oxide stone. The Sigma lineup is just horridly confusing. I'm looking forward to hearing your report on the 6k here.
I work with MTC kitchen and spoke to them about the Sigma Select II stones. It seems that tools from Japan gave some bad info about the lineup as well as some other sites claiming no binder etc. MTC said the P.O. info sheet clearly marked the makeup of the stones. The 240 and 1000 Select II are Green Silicon Carbide based and Vitrified. They said the 400, 3k, 6k, 10k and 13k are Resinoid Alumina. Not sure about the 1200 as I dont think MTC sells it but I read somewhere that it was like the 400 which probably means its probably resinoid Alumina also. Sigma also has a Carbon #700f stone which is vitrified Green Silicon but not part of the select II lineup.
You can always search the internet archive (way back machine) for old web sites that used to exist in the past. archive.org/web/ As rockets4kids said, these stones have a confusing lineup. I can not find much reliable info on what sort of abrasive they are made from. Tried emailing Sigma directly, but never got a response. Not really surprising, that they don't respond, but still disappointing. You would think they would want to communicate with their consumers. Looking forward to both the stones, and knives. If I cooked more often, I'd own more Japanese cutlery. They are usually ground thin, and zip through food like a laser.
Just beautiful Stefan Wolf, just beautiful, Now you got for yourself some real knives 👏👏👏👏👏👍👍👍👍
Shibata kotetsu is a great great blade for the money you will love it. Ive actually thinned mine and it stands good and not one chip 😁
Ever since seeing that Kotetsu on knife sharpening norway's channel I've been angling for one. Excited to see what you find with these!
From my vague memory the toolsfromjapan summary did not specify what type of abrasive they used. A friend recently sent an email asking this question also but has had no response.
The shibata kotetsu is a really really good blade for the money mate ive even thinned mine a bit 😁
Both of those stones are aluminum oxide. Only the SPS-II 1000 is a silicon carbide stone. This should not be confused with the older Sigma Power Ceramic 1000, which was also an aluminum oxide stone. The Sigma lineup is just horridly confusing. I'm looking forward to hearing your report on the 6k here.
Thanks for the info.
I work with MTC kitchen and spoke to them about the Sigma Select II stones. It seems that tools from Japan gave some bad info about the lineup as well as some other sites claiming no binder etc. MTC said the P.O. info sheet clearly marked the makeup of the stones. The 240 and 1000 Select II are Green Silicon Carbide based and Vitrified. They said the 400, 3k, 6k, 10k and 13k are Resinoid Alumina. Not sure about the 1200 as I dont think MTC sells it but I read somewhere that it was like the 400 which probably means its probably resinoid Alumina also. Sigma also has a Carbon #700f stone which is vitrified Green Silicon but not part of the select II lineup.
You can always search the internet archive (way back machine) for old web sites that used to exist in the past. archive.org/web/
As rockets4kids said, these stones have a confusing lineup. I can not find much reliable info on what sort of abrasive they are made from. Tried emailing Sigma directly, but never got a response. Not really surprising, that they don't respond, but still disappointing. You would think they would want to communicate with their consumers. Looking forward to both the stones, and knives. If I cooked more often, I'd own more Japanese cutlery. They are usually ground thin, and zip through food like a laser.
I believe from what I’ve seen theyre both aluminum oxide stones
Too many beer 🍺!