The Gouken #1000 Curved Sharpening Stone from Ambrogio Sanelli's Naniwa series is an abrasive specially designed to easily sharpen curved blades, such as those of shears, scissors, choppers and other tools with curved edges. Thanks to its convex side, this stone allows it to perfectly adapt to the curvature of blades, enabling smooth and precise work on surfaces that are difficult to reach with traditional stones.
With a #3000 grit, the stone is ideal for a fine, ultra-precise finish that perfects the edge of the blades, returning a smooth, sharp surface for a flawless cut.
The Gouken Curved Stone from the Naniwa series is the perfect accessory for those who wish to keep even specially shaped cutting tools in perfect condition, ensuring effective and long-lasting sharpening.
Grit: 3000
Dimensions: 133 x 28 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.
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.
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.
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.
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.
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.