ColinSmith

I was saying that what knife or knife style you're using doesn't really matter that much. Meanwhile there's manufactured and natural stones. Diamond topped. Different brands. The questions I did want to start a discussion about. I will look into edge pro though.

Alright so I want to get a set of sharpening stones without breaking the bank. I know I could spend $100-$500 on a single stone to make my knives "scary sharp" but for my applications, it's not really necessary. As much as I would like to get the nicest set though and cut hair width slices of tomato, I don't need it. What are some recommendations? Things to specifically avoid? Natural or manufactured? Even the articles where they talk about "budget" stones they're still in the $100 range for a single two sided stone. And Amazon has some sets but some of them just seem too cheap to be truly worth it. I prefer Japanese style knives, although I'm working on the cheaper side. Besides steel construction, patience while sharpening will basically turn a $20 knife razor sharp. Thanks in advance!!

I bake relatively crusty challah about once or twice a week for home. Leave it sitting out, and I usually end up having to slice a thin bit off the exposed end because it's just wayyy too crusty to eat. I make the biggest mess with a serrated edge. Purchased a cheap $12 nakiri, it cut like butter through the whole loaf (besides the initial uber dry exposed slice). Gonna take it to work (brunch spot, toasts, prep and salads) see how well it fares to a full day of cutting toasts and veggies. If I mess it up, whatever. I'll just buy a new one.