G'day SCS community. Can you help?
I have a Fischer steel which I have noticed is almost smooth, while my Shun steel is finally-grooved. Does this smooth/grooved characteristic equate to the fine/coarse characteristics of a stone? If so, is there some nomenclature that grades the different types? What are the conditions which would cause one to choose one type over another?
With stones, is there a preferred range or combination of grits for cooks knives?
From time-to-time I've come across a reference to using an oilstone for German knives and a water stone for Japanese. My question is why? Does anyone agree or disagree with this? I have a Shun 300/1000 water stone which I use for all my knives.