WORLDWIDE DELIVERY
Links
Language
EN
Toggle Nav
Advanced Search

+39 051 811732
Cart 0 Shopping Cart
Menu
Account
Language
Language
EN
Share
FREE SHIPPING
on orders over €99,00 to Italy and over €199,00 to Europe
CUSTOMER CARE
AFcoltellerie Customer Service offers support before, during and after the purchase process.
Write to info@afcoltellerie.com
AF_FIDELITY
Check out our loyalty program!

Chocera honing stone #3000 with holder Naniwa series by Ambrogio Sanelli

€216.00 €177.05
Availability: In stock
Add to Wish List Add to Compare
Email
The Chocera #3000 Sharpening Stone from the Naniwa series by Ambrogio Sanelli is a high quality product, the result of the experience of Naniwa Abrasive, which has been producing abrasives for many professional applications since 1941. State-of-the-art technology is combined with centuries-old Japanese tradition in stone grinding, guaranteeing excellent performance at every stage of the process, from research and development to production. The Chocera series guarantees excellent grip, enabling fast and precise sharpening. Originally developed for razor sharpening, it is ideal for all types of blades. The stone is supplied with the holder. Grit: 3000 - For finishing the cutting edge. Dimensions: 210 x 70 x 25 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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More