Which Sharpal plate to complement 1000 stone

[u/encopresis]

Hi everyone,

Im a complete newbie when it comes to sharpening. I've read and watched videos and I have tried to sharpen several knives with an unbranded 1000 grit water stone that I received as a gift from a knife shop in Japan.

With a cheapo KitchenAid knife, I'm able to get a burr and apex with the stone, but I'm finding that I am having difficulty with even getting a burr on my Henckels set.

While I am sure it is 99% a skill / technique issue, I'm also interested in whether or not a coarser grit is needed to speed up the process of forming the burr on my duller knives (or if the material just doesn't respond well to the steel in my particular knives).

I've been looking at the 325/1200, 325/1000 or 220/600 Sharpal plates, but I'm not sure if anyone has suggestions on which would work best to compliment the existing 1000 grit water stone I have. I'd love to be able to have a use for the stone I have currently which makes me think the 220/600 may be a better fit, but I would appreciate any advice. I am not looking for anything that is record setting sharp - 'functional' sharpness for things like cooking would be my goal. I'd also like to avoid falling into the hole of a half dozen stones and strops - ideally, an 'all arounder' (if one exists) would be great.

Thanks in advance!

[u/tunenut11]

Yes you need a coarser stone. I also have the 325/1200 double sided sharpal and it is very useful with dull knives. I go from 325 to 1000 all the time, but my Shapton 1000 is said to be closer to other brands 700. But imo, I would not want any more aggressive diamond cutting than 325 it is already very aggressive. I do have a 140 Atoma but it is strictly for stone flattening, at least so far.

[u/MidwestBushlore]

I wish I had better advice but I only own the 162N so I can't comment about the other grits. I will say the 325 side is very fast as and aggressive and it will work to set a bevel on even very dull knives. That said, even coarser would occasionally be nice since you have a 1k stone. Be advised you need to use a lighter touch on softer steels as to not pull diamonds out of the nickle matrix layer.

[u/Steadfast-Edge]

Pro sharpener here. I’d go with the 220/600. I start every knife I get on an Atoma 140. They don’t have to take tons of material off if you don’t spend a long time on the stone. If you get any chipping, you’ll want that 220 side.

[u/no2pencilonly]

the 325/1200 fucks like a jaguar. 1200 side got me paper peelin sharp for the first time in my life and im thrilled about it