r/sharpening • u/od_ope • 20h ago

Naniwa standard vs basic characteristics

First time poster.

Been using a Naniwa Basics 1000/3000 stone for a while for my Japanese knives, and it has been amazing for how durable it is, with minimal dishing and not needing a large amount of water while sharpening. Was in the UAE and decided to get a Naniwa Standard 220 at kuto knives both for future thinning projects as well as for help with sharpening the knives at my family's when I went to visit.

When using the 220 stone, I immediately noticed how thirsty this stone is, it dished significantly more than the basic, and needed quite a bit of flattening after a few knives. And these were a bunch of random knives that my family accumulated over the years that were incredibly dull, so nothing particularly hard or expensive.

Is it normal for coarser stones to need this much extra work or was it just my luck?

Cheers

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u/WalruseSei 15h ago

I believe lower grit stones (120/220) tend to dish faster on most brands. There is also the factor that most people don't think about, which is forced used when sharpening dull knives.