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Advance #1000 series Naniwa sharpening stone by Ambrogio Sanelli

€62.00 €50.82
Availability: In stock
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Ambrogio Sanelli's Advance #1000 series Naniwa sharpening stone is a high quality tool designed to offer superior performance in the sharpening process. Thanks to its high density of abrasive grains, this stone allows for rapid removal of material, resulting in excellent results in a short time. Ideal for professionals and culinary enthusiasts, it is perfect for sharpening knives and other cutting tools due to its ability to ensure an even and long-lasting sharpening. With a #1000 grit, this stone is ideal for a fine finishing of blades, removing the last imperfections and perfecting the edge. Perfect for putting the finishing touches on sharpening, giving blades optimum sharpness. Grit: 1000 Dimensions: 210 x 70 x 20 mm Shipping time: 2-3 days
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
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How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
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Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
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What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
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How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
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Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.
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