My initial evaluation of a new line of Japanese Waterstones. This is a 1200 grit synthetic Waterstone. In this first of two videos on this stone I sharpen a single beveled Mukimono. In the second video I sharpen a Garasuki, a design used for cutting up poultry, with a flat (not concave) back and a small bevel in the front. The edge is moderately toothy, giving excellent feedback and easily cuts through paper towels. An edge suitable for meat but that will also meet the needs of many sushi chefs not requiring an extremely refined edge. First impressions. The stone feels very smooth out of the box. It absorbs water relatively slowly, and produces a fine clay like mud, reminiscent of a Natural Monzen Aoto. Good cutting action, immediately demonstrating black metal swarf. It produces a uniform finish on a single bevel knife with some contrast (kasumi style finish). This soft stone conforms to the single bevel surface quite nicely, whether it is flat or a hamaguri grind. This stone is extremely popular in both the Tsukiji (Tokyo) fish market and the Kyoto fish market - and for good reason, producing a very nice working edge with relative ease. A very pleasant stone to work with. Highly recommended for those who prefer a muddy relatively soft stone with very smooth mud. Available at Ken's Corner on Chefknivestogo: www.chefknivestogo.com --- Ken
Tuesday, March 5, 2013
Nubatama Bamboo 1200 Grit Synthetic Japanese Waterstone - 1st impressions
Nubatama Bamboo 1200 Grit Synthetic Japanese Waterstone - 1st impressions Tube. Duration : 7.00 Mins.
My initial evaluation of a new line of Japanese Waterstones. This is a 1200 grit synthetic Waterstone. In this first of two videos on this stone I sharpen a single beveled Mukimono. In the second video I sharpen a Garasuki, a design used for cutting up poultry, with a flat (not concave) back and a small bevel in the front. The edge is moderately toothy, giving excellent feedback and easily cuts through paper towels. An edge suitable for meat but that will also meet the needs of many sushi chefs not requiring an extremely refined edge. First impressions. The stone feels very smooth out of the box. It absorbs water relatively slowly, and produces a fine clay like mud, reminiscent of a Natural Monzen Aoto. Good cutting action, immediately demonstrating black metal swarf. It produces a uniform finish on a single bevel knife with some contrast (kasumi style finish). This soft stone conforms to the single bevel surface quite nicely, whether it is flat or a hamaguri grind. This stone is extremely popular in both the Tsukiji (Tokyo) fish market and the Kyoto fish market - and for good reason, producing a very nice working edge with relative ease. A very pleasant stone to work with. Highly recommended for those who prefer a muddy relatively soft stone with very smooth mud. Available at Ken's Corner on Chefknivestogo: www.chefknivestogo.com --- Ken
My initial evaluation of a new line of Japanese Waterstones. This is a 1200 grit synthetic Waterstone. In this first of two videos on this stone I sharpen a single beveled Mukimono. In the second video I sharpen a Garasuki, a design used for cutting up poultry, with a flat (not concave) back and a small bevel in the front. The edge is moderately toothy, giving excellent feedback and easily cuts through paper towels. An edge suitable for meat but that will also meet the needs of many sushi chefs not requiring an extremely refined edge. First impressions. The stone feels very smooth out of the box. It absorbs water relatively slowly, and produces a fine clay like mud, reminiscent of a Natural Monzen Aoto. Good cutting action, immediately demonstrating black metal swarf. It produces a uniform finish on a single bevel knife with some contrast (kasumi style finish). This soft stone conforms to the single bevel surface quite nicely, whether it is flat or a hamaguri grind. This stone is extremely popular in both the Tsukiji (Tokyo) fish market and the Kyoto fish market - and for good reason, producing a very nice working edge with relative ease. A very pleasant stone to work with. Highly recommended for those who prefer a muddy relatively soft stone with very smooth mud. Available at Ken's Corner on Chefknivestogo: www.chefknivestogo.com --- Ken
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