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Advance Combination #2000/5000 Naniwa Series Sharpening Stone by Ambrogio Sanelli

€125.00 €102.46
Availability: In stock
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The Advance Combination #2000/5000 Sharpening Stone from Ambrogio Sanelli's Naniwa series is a very high quality tool designed to provide precise and long-lasting sharpening. Combining two grits (#2000 and #5000), this stone allows you to tackle all stages of sharpening with a single solution: the #2000 grit is ideal for honing the edge and restoring sharpness, while the #5000 grit allows you to achieve an ultra fine finish, giving your knives a smooth surface and an incredibly sharp edge. The Advance Combination series is characterised by an extremely high density of abrasive grains, which allows for fast 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: 2000/5000 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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