Excellent Stone
I've had a similar Norton stone for over 20 years, and it's still in service today (That one was made in USA. This one in Mexico). I bought this one to bring with me to Iraq, because the cook is always dulling the kitchen knives, and I like 'em sharp when I cook.
As the other reviewer said, if you know how to sharpen a knife properly, this is one of the best stones on the market.
I've tried just about every gimmick "sharpening system" on the market, and I still always go back to my two-sided Norton stone. A good butcher's steel is also a must have item. My dad was a butcher, and he taught me the art of sharpening knives. It takes practice and perseverance, but it really pays off when you get a quality edge on a good knife. Keep it touched up with the steel, and you'll seldom have to take the stone out of the drawer.
The best
Nobody else can touch the reliability of a Norton India stone. I use constantly as a tool and die maker and they always do the job, hold oil well, don't load up bad, and last. Also to clean stone if it does start to load up you can soak in oil or coat a piece of ground flat steel with oil and work the stone on it with little pressure for a bit. Great around the house and shop as well for sharpening knives, scissors, etc.
Great for keeping good knives really sharp
This is a great stone if you know how to sharpen knives correctly and never let your knives get really dull or badly nicked. I've had one in my kitchen for 30 years. The coarse side is just right for putting the edge back on. The fine side polishes it really sharp. The stone never seems to load up with filings, which stay suspended in the oil.
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