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Large Black Grinding Stone #24 Naniwa Series by Ambrogio Sanelli

€66.00 €54.10
Availability: In stock
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Ambrogio Sanelli's Naniwa Series Large Black #24 Grinding Stone is a very high quality professional abrasive designed for grinding and sharpening tough cutting tools. With an extremely coarse grit of #24, this stone is ideal for removing excess material and for restoring very worn or damaged blades, quickly returning them to a state of efficiency. The Naniwa series black stone is renowned for its durability and ability to maintain consistent performance, even with heavy use. Its large size allows for a larger working area, making the grinding process faster and more efficient. Perfect for professionals and sharp tool enthusiasts, this stone is an ideal ally for precise and long-lasting results. Grit: 24 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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