Is the Black Silicone Stone recommended for Tojiro DP knives with VG-10 steel and a 60-63 hardness on the Rockwell Hardness scale?
64051
Never used Black Silicone Stone. The stone that comes with it is sufficient for 62 hardness. Never worked with VG-10 steel. It is my opinion that this is best water cooled sharpened and is worth using to see if it meets your needs as is for these knives before purchasing the Black Silicone Stone of which I haven't worked with. I regret that I am unable to address your specific question.
422869
I don't use a ceramic sharpener for this steel. I find if you don't have a stone, a diamond rod sharpener followed by a strop gets this knife silly sharp. It's carbon steel so the diamond rod sharpeners' abrasive surface works well. Stropping helps this knife stay polished and shiny, as well. This is by far one of the sharpest knives I've ever come across. For ~$14, how can you go wrong?
230608
I would say no. First, it would not be a convent configuration to use for a blender blade & second, the degree of "fineness" that this stone is designed for far exceeds what you need for a blender blade.
1728444
The core of the blade is VG-10 hardened to Rc 60-61 with a softer outer layer of stainless. In other words a clad knife . This allows the cutting edge to be harder but the over all knife to be tougher and not break or chip as easily .
1175003
I use a 3 stone kit. I usually only use the medium and fine stones. I have been disappointed with my knife, it came dull, and the edge had been burned by the grinder. I sent it back thinking they would replace the blade, it came back still dull and grinder burned out near the the this time. My nephew bought one like mine and his has been awesome, maybe I just got a lemon.
1260709
It's very high quality steel, S30V, that's found mostly in high end knives. I'm unsure of the Rockwell rating but do know that it's high. If you research the quality of knife steel you'll find that the steel used for this particular knife, S30V is getting harder to find unless you only buy high end blades. You can find more detailed information about this and other blade steel found in today's knives by looking up "Sandvik" blade steel. As a general rule when looking for another knife I've found that these three types of blade steel (154CM, 14C28N, S30V) are the best that you'll find in today's knives. I hope this helps.
1824494
I found this stone to be very soft and the clay easily comes off. This sharpener clay might be better for specific type of kitchen knives metals which require very acute sharpness. For other rougher blades ie garden tools I might look for a rougher tool to sharpen. I know some use a real fine grinding wheel with electric motor to sharpen their lawn tools including lawn mower blades. I guess how much time you got and how sharp you want your device.
1379855
I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper. I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could... » Read More I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper. « Show Less
1462666
I ve never used the model 316 so I cant answer your question but I realized a nice sharpening stone is much better than an electric one.
1851169
This stone is more suited for kitchen knives, where a razor sharp edge is desirable. I would think for a Bowie knife, you'd want an arkansas stone like this one: Smiths-TRI-6-Arkansas-TRI-HONE-Sharpening System.
1012856
I do not have ceramic knives, so I really don't know. BUT diamond is the hardest substance, I would think yes, but you should contact the manufacture of you knife to find out for sure.
2140925
Don't know what a nagura stone is but I love my stone and use it all the time to put an edge on my carbon steel blades. Haven't tried it yet for the ceramic ones.
2233911
D2 steel can be sharpened with most any good hard stone. However, a diamond stone will cut faster because of the hardness of the steel. Some stones that are softer will take a very long time to get a good edge which is very hard to do be hand. Diamond or ceramic would be best.
2274152
You should be able to use this knife for poultry. Even though it's hardened to about 61RC, Tojiro's treatment of the steel is impeccable(especially for how inexpensive it is) and I've used it on occasion for that task, without any chipping. VG10 steel has fairly large carbide structure, so if the heat treatment of the manufacture process is less than excellent, there could be microchipping occurring with heavy tasks, such as breaking down bone. If however your job is to break down cases of chickens per hour, then I'd recommend something like a Honesuki style blade, designed for that very purpose. You should be able to use this knife for poultry. Even though it's hardened to about 61RC, Tojiro's treatment of the steel is impeccable(especially for how inexpensive it is) and I've used it on occasion for that task, without any chipping. VG10 steel has fairly large carbide structure, so if the heat treatment of the manufacture process is less than excellent, there could be microchipping occurring with heavy tasks, such as breaking down bone. If however your job is to break down cases of chickens per hour, then I'd recommend something like a Honesuki style blade, designed for that very... » Read More You should be able to use this knife for poultry. Even though it's hardened to about 61RC, Tojiro's treatment of the steel is impeccable(especially for how inexpensive it is) and I've used it on occasion for that task, without any chipping. VG10 steel has fairly large carbide structure, so if the heat treatment of the manufacture process is less than excellent, there could be microchipping occurring with heavy tasks, such as breaking down bone. If however your job is to break down cases of chickens per hour, then I'd recommend something like a Honesuki style blade, designed for that very purpose. « Show Less
935754
They both have good steel. The first uses VG-1 steel which has a very hard core, the second uses AUS8A which is very slightly less hard. Pick the one in your price range, with the color you like. One caveat many black blades get marred with use and the inner steel shows through.
332552
I use Arkansas stones on all my knives including my beckers ka-bar actually suggests using an Arkansas stone or similar system. It's high carbon with other elements so it's still easy to touch up with no problems.
554635
Sure! There's nothing magical about Global knives except they ship with a really nice factory edge. A lot of high-end cutlery makers make noise about sharpening their knives using a particular stone or device. I remember years back I bought a utility knife from Porsche Design and they said never to use a steel made out of steel, which led me to buy my first, scrawny ceramic steel. This is nonsense, of course. Except for ceramic knives, almost any knife can be sharpened on any steel - just do it skillfully. But let me reassure you, this sharpener works fantastically on my Globals, my Macs, my Wusthofs, my Porsche, even my antique carbon steel slicer from my grandmother. Go for it. Sure! There's nothing magical about Global knives except they ship with a really nice factory edge. A lot of high-end cutlery makers make noise about sharpening their knives using a particular stone or device. I remember years back I bought a utility knife from Porsche Design and they said never to use a steel made out of steel, which led me to buy my first, scrawny ceramic steel. This is nonsense, of course. Except for ceramic knives, almost any knife can be sharpened on any steel - just do it skillfully. But let me reassure you, this sharpener works fantastically on my Globals, my Macs,... » Read More Sure! There's nothing magical about Global knives except they ship with a really nice factory edge. A lot of high-end cutlery makers make noise about sharpening their knives using a particular stone or device. I remember years back I bought a utility knife from Porsche Design and they said never to use a steel made out of steel, which led me to buy my first, scrawny ceramic steel. This is nonsense, of course. Except for ceramic knives, almost any knife can be sharpened on any steel - just do it skillfully. But let me reassure you, this sharpener works fantastically on my Globals, my Macs, my Wusthofs, my Porsche, even my antique carbon steel slicer from my grandmother. Go for it. « Show Less