The Global MinoSharp Professional knife sharpening kit with combination of sharpening stone and sharpening guides is recommended for global knives and other types of kitchen knives.
The kit contains:
n. 1 Stone combined with 220 and 1000 grain, complete with guide rails and a plastic support that also acts as a container and a base to lift the stone over the counter during sharpening. The storage box is ventilated so that the sharpening stone dries out if it is placed in the box while it is still wet.
Rough Beige 220 Grain - The rough finish should be used when the blades are completely beveled or when the blades are chipped, damaged.
Medium blue grain 1000 - The medium finishing sharpening stone is the knife sharpening stone, which has become beveled after use.
n. 1 6000 grain stone suitable for polishing the edge of your knife. Also complete this plastic support stone, container and sharpening guides
The fine beige 6000 grain will allow you to make your thread shiny and slippery.
Dip the stones first, put the guide on the sharpening knife, then sharpen the knife. Before storing the knife, be sure to wash it first. The guides are designed to help maintain the correct angle for sharpening knives with a sharpening stone. The angle is between 10 and 15 degrees.
The guides are plastic coated to minimize knife scratches during use.
Recommended this kit for all Global knives also all types of kitchen knives with Japanese thread.
Rough - Beige, grain 220 - The rough finish should be used when the blades are completely beveled or when the blades are chipped, damaged.
Medium - Blue, grain 1000 - The medium finishing sharpening stone is the mayonnaise stone for sharpening the knives, which have become beveled.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks.
However, the ideal choice depends on several factors:
Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade.
Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade.
Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency.
In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?
Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives.
Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools.
We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more.
You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens.
We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?
It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?
Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.