I bought a Keskin black migaki from our friends KKID and I must say, Indonesia has been blowing me away with their quality recently, Thanks for sharing this video I'll definitely be buying some of these stones soon.
Nice, yeah...I understand. I have purchased a Honyaki Gyuto from KKID. The Leaf Spring Steel is pretty nice and the wood work is impressive. The level of craftsmanship is high. These INW are also pretty nice. Going to sharpen an SG2 blade with them today for a guy who lives on Bali and has nowhere to go (as far as I know there's no reputable sharpener/sharpening service on Bali yet).
@@chefknivesenthusiastBro, Indonesian here. Could you enlighten me on Leaf Spring Steel (Besi Per), almost all knifesmith here uses this steel. But none of them know the HRC of that steel. If you can provide some information on that, it would be very helpful on seeing the value of Indonesian local knife craft.
Edge sharpening is going very well and easy on these. Will do another video relatively soon. I'm curious to see if the higher grits are usable for polishing as well.
Would you say these are ideal for coarse and mid but you'd use a different kind of stone for finishing? For high carbon stainless steel for a Victorinox Fibrox knife.
Are you talking about edge sharpening or polishing? For sharpening, you don't need any other stones if you only have these. The 6k and 7k are perfectly fine as a finishing stone for edge sharpening. When polishing a blade, for let's say, achieving a Kasumi finish, hell yeah, I'm grabbing a different stone. A JNAT (Ohira Uchigomori) to be precise.
@@chefknivesenthusiast I'm looking into a Ohiro now. Do you have any recommendations for a progression of stones for a Victorinox Fibrox knife, 56 Rockwell? I need to get a perfectly smooth finish. It's for kosher slaughtering purposes, and we can't have the slightest nick. Plus, I really enjoy a nice edge. Any stones you would recommend staying away from?
@morehn Any Ohira medium/hard JNAT will give you a super sharp, strong, and polished cutting edge. These Ohira Red stones for example are amazing as a finishing stone for your kitchen knife edge. www.meesterslijpers.nl/index.php?route=product/search&search=ohira%20red Or these: www.meesterslijpers.nl/index.php?route=product/search&search=ohira But in my opinion you don't necessarily need to use a JNAT for a perfectly smooth finish. With proper sharpening technique you can get the perfect edge that you desire on a synthetic 6K stone as well. This JNS Matukusuyama 6K stone puts a perfect edge on any carbon (or stainless steel for that matter) knife. www.meesterslijpers.nl/jns-matukusuyama-6000?search=matukusuyama
Personally, I love Shirogami#1 steel. You have to know how to deal with such reactive steel, but if you do...it's super steel. Mutsumi learned from one of the best, his father Tsukasa. What to consider more? Do you like Nakiri's with a large flatspot or with a bit of a curve and rounded edge at the tip? What type of finish do you prefer, kurouchi, tsuchime, nashiji, damascus, migaki? I have not used either knife myself, so I can't provide an opinion from first-hand experience or decide for you which one fits you best. I also don't know who you are, what type of cook you are, in what type of work environment you cook, what your level of skill and technique is. So I could only tell you which one I would pick, not which one you should pick. What works great for me might not be a snug fit for you.
I have only put these two crappy stainless steel knives on these stones, since I am on vacation and not at home. But I know other people who have put super hard Aogami and Shirogami steel on these stones and made them extremely sharp. As I say in my video, when I get back in Amsterdam, I'll do another video. This was just my quick, first impression.
Life is what happens when I'm busy making RUclips videos. I had little to no time for making RUclips videos this year. And I first want to make a few other videos. About knives. But I will do another video with these stones one day.
I bought a Keskin black migaki from our friends KKID and I must say, Indonesia has been blowing me away with their quality recently, Thanks for sharing this video I'll definitely be buying some of these stones soon.
Nice, yeah...I understand. I have purchased a Honyaki Gyuto from KKID. The Leaf Spring Steel is pretty nice and the wood work is impressive. The level of craftsmanship is high.
These INW are also pretty nice. Going to sharpen an SG2 blade with them today for a guy who lives on Bali and has nowhere to go (as far as I know there's no reputable sharpener/sharpening service on Bali yet).
please check the description..
The seller's email and Instagram account are listed in the description
@@chefknivesenthusiastBro, Indonesian here. Could you enlighten me on Leaf Spring Steel (Besi Per), almost all knifesmith here uses this steel. But none of them know the HRC of that steel.
If you can provide some information on that, it would be very helpful on seeing the value of Indonesian local knife craft.
@Lokesvararaja I have no idea. 🤷🏽♂️
I've been curious about these - thank you for the insights!
Edge sharpening is going very well and easy on these. Will do another video relatively soon. I'm curious to see if the higher grits are usable for polishing as well.
@@chefknivesenthusiast I can't wait! Thank you for your videos. Always excited when I see one pop up! 👍
@@GibsonCutleryare you interested in Indonesian natural Whetstone?
Would you say these are ideal for coarse and mid but you'd use a different kind of stone for finishing?
For high carbon stainless steel for a Victorinox Fibrox knife.
Are you talking about edge sharpening or polishing? For sharpening, you don't need any other stones if you only have these. The 6k and 7k are perfectly fine as a finishing stone for edge sharpening. When polishing a blade, for let's say, achieving a Kasumi finish, hell yeah, I'm grabbing a different stone. A JNAT (Ohira Uchigomori) to be precise.
@@chefknivesenthusiast very helpful, thank you.
I have Arks, BBW, Cuticle, and Nakayama.
I love the Nakayama.
I may get these Indos and another jnat.
@@chefknivesenthusiast I'm looking into a Ohiro now. Do you have any recommendations for a progression of stones for a Victorinox Fibrox knife, 56 Rockwell?
I need to get a perfectly smooth finish.
It's for kosher slaughtering purposes, and we can't have the slightest nick.
Plus, I really enjoy a nice edge.
Any stones you would recommend staying away from?
@@morehnMr?
@morehn
Any Ohira medium/hard JNAT will give you a super sharp, strong, and polished cutting edge.
These Ohira Red stones for example are amazing as a finishing stone for your kitchen knife edge.
www.meesterslijpers.nl/index.php?route=product/search&search=ohira%20red
Or these:
www.meesterslijpers.nl/index.php?route=product/search&search=ohira
But in my opinion you don't necessarily need to use a JNAT for a perfectly smooth finish. With proper sharpening technique you can get the perfect edge that you desire on a synthetic 6K stone as well. This JNS Matukusuyama 6K stone puts a perfect edge on any carbon (or stainless steel for that matter) knife.
www.meesterslijpers.nl/jns-matukusuyama-6000?search=matukusuyama
What to buy: Isamitsu Shirogami #1 Nakiri or Mutsumi Hinoura nakiri or?
So many great options. Steer towards the knife that fits you.
@@chefknivesenthusiast Thanks for no help with my online shopping😆
Personally, I love Shirogami#1 steel. You have to know how to deal with such reactive steel, but if you do...it's super steel. Mutsumi learned from one of the best, his father Tsukasa. What to consider more? Do you like Nakiri's with a large flatspot or with a bit of a curve and rounded edge at the tip? What type of finish do you prefer, kurouchi, tsuchime, nashiji, damascus, migaki? I have not used either knife myself, so I can't provide an opinion from first-hand experience or decide for you which one fits you best. I also don't know who you are, what type of cook you are, in what type of work environment you cook, what your level of skill and technique is. So I could only tell you which one I would pick, not which one you should pick. What works great for me might not be a snug fit for you.
Are you interested in Indonesian natural Whetstone?
@@naturalwhetstone8100 i could be. But my knowledge on naturalstone is very limited. So it should be for learning..
Are they recommended for Japanese high Carbon Aogami or Shirogami?
I have only put these two crappy stainless steel knives on these stones, since I am on vacation and not at home. But I know other people who have put super hard Aogami and Shirogami steel on these stones and made them extremely sharp. As I say in my video, when I get back in Amsterdam, I'll do another video. This was just my quick, first impression.
so where is the update on this?
Life is what happens when I'm busy making RUclips videos. I had little to no time for making RUclips videos this year.
And I first want to make a few other videos. About knives.
But I will do another video with these stones one day.
@franzb69 maybe interested in Indonesian natural Whetstone?
Is there a good place to purchase these from ???
Apparently, there are other sellers for these stones. But I got them from him.
4:06
Look at the description sir
please check the description..
The seller's email and Instagram account are listed in the description
Are these better as soft and mid stones more than for finishing? @@naturalwhetstone8100
3:39 uhm... Too little, too late...
I wish you said that earlier in the video 😭
I feel for the loss of your soul and/or first born 🙏🏾
@@chefknivesenthusiast thank you, that means a lot to me 😢
@@morehnare you interested in Indonesian natural Whetstone?