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Diamond Pro honing stone #800 Naniwa series by Ambrogio Sanelli

€260.00 €213.11
Availability: In stock
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The Diamond Pro #800 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. The most advanced technology is combined with centuries-old Japanese tradition in stone sharpening, guaranteeing excellent performance at every stage of the process, from research and development to production. The Diamond Pro stone has a uniform diamond surface, ideal for precision sharpening. Unlike other stones, it does not require immersion in water, making it convenient and practical to use. It is also perfect for sharpening ceramic blades. Grit: 800 - for an initial sharpening of the edge Dimensions: 210 x 75 x 16 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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