Shapton really has great stones. Polished edge goes well with raw meat, paper, hair and wood. Aggressive edge goes well with vegetables, rope, tendons, barbecue, and most other materials. My recommendation for general purpose knife is from 1k to 6k. 1k is an excellent finish and for some people is the best option. I cut a lot of raw meat so I prefer 3-6K. Some tips on deburrring. Alternating passes edge leading cleans burr much faster. Final result also tend to be sharper. With this technique you can shave hair out of any coarse stone as long as it's property flat. And by any stone I mean any stone, even 36 grit dressing stone. Edge leading results are more polished than trailing. Shapton 1K leading will still leave a lot of bite but not as much as you are used to. If you prefer more aggression do a few alternating passes edge trailing after you clean the burr.

I remember the first knife I made out of Cambodian black star and use a Sharpton whetstone to make my first killing in a while with my friends and family when they were young so we had a good laugh

You know I always watch these videos. Great job as always and thank you!

Kitchen knives are my main edged hobby. And yes - among (arguably too many) others I also have this one (although I bought it from Watanabe who glues them to a wooden support). It is more of an 800 grit stone, one if the fastest ones (ignoring diamond stones for a moment here). I use mostly 60+ hrc carbon steels kitchen knives, so I usually finish around 2k - 6k or some kind of natural stone. Softer stainless knives are best finished on a 1k stone and stropped on some 6 micron paste. Going too high just produces an edge that dulls too fast (as these have soft matrix and little in a way of carbides) I wholeheartedly recommend you to try the Gesshin Synthetic Natural stone (contains mix of different grits - somewhere arond 2k to 4k) - probably the best finisher for higher end kitchen knives. Super nice feedback. And yes ‘polishing’ the edge is putting the focus on the wrong property.

Just got the shapton 1000. Just trying to learn to get angle down. Good all around stone.

I have to try one! Thanks for sharing as always

Great job!

I love the Shapton products myself I have the 1000 and the 5000 and they work very well for me

1000 grit is great but ideally i would go 2000 or 3000 on western knives and 5000 plus on anything with 61 hrc or more. 1000 with a 5 micron stop will get anything razor sharp.

I notice polish edges make it hard to cut peppers and apples

It´s a good stone but still a bit coarse to be the only stone for people who care about having sharp knives. There are people who use their knives untill they don´t cut anything anymore but those usually use pull through sharpeners or stuff like that. People who care about keeping their knives sharp and would even watch videos about sharpening stones, usually just want to touch it up the edge when it starts becomming dull. These people would benefit from using the Naniwa Aotoishi, the green brick of joy. It´s the only stone I need for maintaining my knives. It´s splash and go, it´s reasonably fast and it leaves a near polish edge. It´s also tall and heavy enough, so you need no holder. My knives never become so dull that I need a 1000 grit stone.

What is carbide tear out ?

Where can I get the mat you are using?

Never tried anything Shapton but have heard good things... However I can tell you that the Naniwa Chosera's are great for kitchen knives. Really like the 400, 600, 800, 2k & 3k... I like to finish on a Naniwa Japunaku "Snow White" 8k, then strops. Normally my progression on my Moritaka Aogami Super Gyutou is Either 400-600 800 2k 3k 8k Strops However my Sukanari Hap40 @ 68 HRC is DMT Corse DMT Fine DMT X Fine DMT med X fine Strops I never got good results with the XX fine DMT

For the life of me I cannot seem to get knives sharp with this stone or have great difficulty. Already dishing after trying a few knives .

For some absurd reason 1000 is out of stock everywhere in my country. The others arent. Weird.

Where can I get the stone holder you are using?

HRC isn't normally given to a decimal place it's a whole number, do you actually mean HRC or another rating?

I'll take refined with some bite over molecule splitting any day - that is until knives actually split molecules.... hmm, maybe with the right electrostatic properties...🤔🤣

Kitchen knives: Can you dice a ripe tomato with it easily? Can you mince onions with it lacking any slip-off drama? There are those of us that sharpen knives to a practicality standard. And then, there are those that sharpen knives as an Olympic competitive sport metal round. I like watching the Olympics. But, I'm in the kitchen three or more times a day.

Isn't that cheap compared to what? Things are either a good value or they're not. As long as you don't buy from all these north American retailers with insane markups on what are very fairly riced Japanese goods, you're more than good to go. They don't do crazy rip offs in Japanese culture, unlike the US where everything is always a scam, everything is very fairly priced in Japan. And you have the benefit of a favorable currency exchange rate and free trade deals thanks to Japan being a US colony on your side. Shapton pro are a great product. But you have to know what you're buying and why. It's a hard, slow wearing, splash and go, alumina abrasive, whetstone. If you want one and done, get the 1k. If you want a good two stone setup, the 320 and 2k is your best bet. Shapton glass stones are worth a look too, that's intended for premium home use. 500 is a great one and done solution. Or 500 and 2k for a great 2 stone combo. Don't buy from overpriced US retailers adding dumb markups. Amazon through their Amazon Japan subsidiary has begun selling Japanese products directly to US consumers without a middle man, and it's seamless and there is no markup, I don't think they do Shapton yet but they do Naniwa and it's awesome. Anyway there are tons of reputable third parties who sell these. Like if you want a decent whetstone, it costs what it costs. If $50 is a lot of money to you for some reason, then IDK what to tell you. priorities. I have a full set of multiple lines of stones including both shapton glass and pro. It's a great product, but it's all about the details and knowing what you're dealing with and what you're doing. So many folks simply do not.

HRC "ratings" are a target hardness, not a measurement. If every single knife was tested for hardness in production it would raise costs well past the point of affordability for anyone who thinks $50 is a lot of money. Just saying.