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Chocera Pro Sharpening Stone #600 Naniwa Series by Ambrogio Sanelli

€82.00 €67.21
Availability: In stock
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The Chocera Pro #600 Sharpening Stone from Ambrogio Sanelli's Naniwa series 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 Pro series is a professional series of high-quality stones. The high abrasive density of this series allows for fast material removal and the hard magnesium bond keeps the stone flat for a long time. Grit: 600 - For initial wire restoration. 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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