Originally Posted by
Jessica de Boer
I was actually thinking about purchasing the 13000 grit stone as well but then I received a wonderful natural stone from Japan from a friend. My experience with natural stones is limited but he told me it's most likely a Nakayama asagi. I will have to take his word for it. He also told me the edge from this stone will be more durable but since I never purchased the 13000 grit stone I cannot make a comparison.
I do have to say I've found the edge the 6000 grit stone produces to be very durable which is most likely the result of how smooth it is. My husband tried it on one of his kitchen knives and he thought the edge was completely useless precisely because of that reason.
If you are using white steel the Nakayama will be very hard to top. Personally I prefer the edge off a natural stone over that of the synthetic even though a 13k is technically a finer stone. For the really hard steels sometimes ill do the cutting with the sigma then finish the edge on a Nakayama.
Bumbling forward into the unknown.