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Kasumi sharpening stone professional in ceramics Grain 1200

€165.00 €135.25
Availability: Out of stock
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Kasumi sharpening stone professional in ceramics Grain 1200 This stone with 1200 grain is ideal to obtain professional results for Kasumi knives sharpening and for high quality steel knives.
A very efficient and effective method for knives sharpening.
Advised for Kasumi knives and for all other professional steel knives.
The composition of the stone does not create hollows on the stone, as it occurs with softer agglomerates.
The silicone base avoids slipping or movements of the stone during sharpening work.
The 1200 grain stone sharpens and polishes the edge of knives which lost their cutting edge.
Stone dimensions : 18 cm. X 6,3 cm. Height 2,5 cm.
Made in Japan
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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