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Large Black #220 Naniwa Series Grinding Stone by Ambrogio Sanelli

€66.00 €54.10
Availability: In stock
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Ambrogio Sanelli's Naniwa Series #220 Large Black Grinding Stone is a high quality abrasive, ideal for grinding and sharpening cutting tools. With a #220 grit, this stone is perfect for finishing blades, allowing a smooth and well-sharpened surface without removing too much material. Due to its large size, it offers a larger working surface, making the sharpening process faster and more efficient. The Naniwa series black stone is prized for its wear resistance and ability to maintain high performance over time. Perfect for professionals and sharpening enthusiasts, it is suitable for a variety of kitchen and work tools, guaranteeing precise and long-lasting results. Grit: 220 Size: 300 x 150 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.
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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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