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05-12-2011, 03:42 AM
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#1
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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My Japanese naturals...for the Edge Pro
Okay guys- thought I'd post a few pics of my growing collection of Japanese natural stones for the Edge Pro. Here goes!
The works:
Another one of all of 'me:
Just Ken's:
The Amakusa:
The Binsui:
The Igarashi (sorry, bumped the tripod):
Continued in Pt 2...
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If we're not supposed to eat animals, then how come they're made out of meat?
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05-12-2011, 03:42 AM
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#2
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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Pt 2...
A pair of Ohmuras (one in 1" and cut to 2"):
A pair of Aotos:
Jyunsyouhonyama & Ozuku Asagi (Koppa):
One that's color-corrected:
All of the ones from Ken are Tanaka Toishi. The two very large (relatively) polishing stones were purchased from CKtG...I think they're from Imanishi, but don't quote me. They were DIY're on my part and took a lot of work! The others were cut & mounted by Ken Schwartz.
All of the little pieces you see are Tomo-nagura. Basically they're nagura stones made out of each one of the stones I have; you use "same on same".
Just wanted to show you guys what I've been geeking out on. Weeee- down the rabbit hole I go!
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If we're not supposed to eat animals, then how come they're made out of meat?
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05-12-2011, 05:39 AM
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#3
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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seems a shame to have to gunk up one side of each stone with what appears to be epoxy resin.
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05-12-2011, 07:31 AM
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#4
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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I have almost no idea what I am looking at, but I know enough to know I should be jealous.
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05-12-2011, 08:38 AM
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#5
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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Quote:
Originally Posted by justplainbill
seems a shame to have to gunk up one side of each stone with what appears to be epoxy resin.
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Um, er...no. It's 3M 77. And at first I tried sticking 'em on with chewing gum but they kept falling off. 
Joking aside, the Amakusa is a relatively common stone. Some of the others...well, there are more astronauts than people who have them. 
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If we're not supposed to eat animals, then how come they're made out of meat?
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05-12-2011, 08:41 AM
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#6
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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Quote:
Originally Posted by GB
I have almost no idea what I am looking at, but I know enough to know I should be jealous.
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Hahaha! You're lucky you don't have 'em, GB! They're like Lay's potato chips...you can't have just one! 
But honestly they come into their own on carbon steel, exotic steels and honyaki blades. No point in wasting their mystical powers on German steel or Euro filet knives. 
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If we're not supposed to eat animals, then how come they're made out of meat?
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05-12-2011, 09:58 AM
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#7
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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Quote:
Originally Posted by justplainbill
seems a shame to have to gunk up one side of each stone with what appears to be epoxy resin.
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Again, not sure what you're seeing- there's no adhesive visible at all,and this is while holding them in my hand. Epoxy is really poor adhesive for stones as I've learned the hard way. They're adhered by a very thin layer of 3M spray adhesive. No stones were harmed in the making of my stone porn!
And trust me- the "other side" isn't wasted. I don't know if you've ever seen a Japanese natural stone, but only one side is ever "dressed". It takes a lot of work to mount or cut one for the EP. You really couldn't sharpen on that side. It's not normally usable but that depends on the rock.
Of course, for every stone sold for the EP there are probably 300 sold to guys that do straight razors. So it's not like the stones are being "raped" or anything.
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If we're not supposed to eat animals, then how come they're made out of meat?
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05-13-2011, 02:12 PM
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#8
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,755
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I am starting to think you need help for this addiction.
The very first thing you need to do is get away from the influence. Now, being the nice guy I am, I am willing to help. Package them up nicely and send em to me. I will keep you safe from this. 
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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05-14-2011, 08:12 AM
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#9
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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Very, very nice collection......Now, I realize you will likely have to kill me if you tell me, but how did you come by those stones? While I am certainly no pro at sharpening, it is a skill I have always admired and have always endeavored to improve my ability. Truth be known, I reckon it is a skill that one never truly masters.
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05-14-2011, 11:26 AM
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#10
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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I was referring to the adhesive visible in the photo of the Aotos. Good to know they're only finished on one side.
Quote:
Originally Posted by Rob Babcock
Again, not sure what you're seeing- there's no adhesive visible at all,and this is while holding them in my hand. Epoxy is really poor adhesive for stones as I've learned the hard way. They're adhered by a very thin layer of 3M spray adhesive. No stones were harmed in the making of my stone porn!
And trust me- the "other side" isn't wasted. I don't know if you've ever seen a Japanese natural stone, but only one side is ever "dressed". It takes a lot of work to mount or cut one for the EP. You really couldn't sharpen on that side. It's not normally usable but that depends on the rock.
Of course, for every stone sold for the EP there are probably 300 sold to guys that do straight razors. So it's not like the stones are being "raped" or anything. |
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06-21-2011, 07:38 AM
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#11
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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Quote:
Originally Posted by Hoot
Very, very nice collection......Now, I realize you will likely have to kill me if you tell me, but how did you come by those stones? While I am certainly no pro at sharpening, it is a skill I have always admired and have always endeavored to improve my ability. Truth be known, I reckon it is a skill that one never truly masters.
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Wow, sorry to not respond for so long!  I totally missed the question! I got them from Ken Schwartz; you can reach him here. The large ones are from CKtG. They are all mounted for use in my Edge Pro Professional sharpener. They're also suitable for free hand and razor use. I use them to sharpen my Mora camping knives free hand.
Again, sorry to miss your question. Better late than never, I hope!
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If we're not supposed to eat animals, then how come they're made out of meat?
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06-21-2011, 11:16 AM
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#12
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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Ain't no trouble...Thanks for the information!!
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09-03-2012, 04:06 PM
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#13
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Senior Cook
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 295
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Awesome. Someday I'll get one or two. They are so expensive, though. Japan Woodworker has what looks like a good selection that I drool over occasionally, lol.
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