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Advance Combination #1000/3000 Naniwa Series Sharpening Stone by Ambrogio Sanelli

€102.00 €83.61
Availability: In stock
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The Advance Combination #1000/3000 Sharpening Stone from Ambrogio Sanelli's Naniwa series is a high quality tool designed to provide precise and professional sharpening. Combining two grits (#1000 and #3000), this stone allows for versatile sharpening: the #1000 grit is ideal for quick removal of material and restoring the edge, while the #3000 grit is perfect for fine finishing, giving knives an extremely sharp and smooth edge. The Advance Combination series is characterised by an extremely high density of abrasive grains, which allows for quick and effective results, reducing processing time. Ideal for professionals and sharpening enthusiasts, this stone is the perfect choice for those looking for precision and quality in every sharpening. Grit: 1000/3000 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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