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Gouken Sharpening Stone #1200 Naniwa Series by Ambrogio Sanelli

€28.00 €22.95
Availability: In stock
The Gouken #1200 Sharpening Stone from the Naniwa series, manufactured by Ambrogio Sanelli, is a high quality stone designed for precision finishing on knives, scissors, razors and other blades. Ideal for those seeking a high-level finish, it is particularly suitable for razors and scissors, but is also very useful for achieving the highest standards of finish on knives and all blades in general. Thanks to its composition, this stone guarantees long-lasting results and an impeccable shine, imparting a refined sharpness and greater precision. An indispensable product for those wishing to keep their blades in perfect condition and with an excellent finish. With a grit size of #1200, this stone offers less abrasive force than coarser stones, but an extraordinary polishing capacity, allowing for a fine, perfectly finished edge. Grit: #1200 Dimensions: 210 x 65 x 30 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.