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Leather Support for Wire Finishing - Naniwa Series Rasp by Ambrogio Sanelli

€42.90 €35.16
Availability: In stock
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Ambrogio Sanelli's Naniwa Naniwa Series Leather Flush Finishing Stand is an indispensable tool for achieving an even more precise and refined sharpening. Made from high quality leather, this stand is designed to perfect the edge of blades after the main sharpening process. Used in combination with specific abrasive pastes, the chamfer removes any remaining imperfections, improving sharpness and cutting quality. Ideal for professionals and sharpening enthusiasts, the Naniwa series leather holder is perfect for finishing kitchen utensils, work knives and other cutting tools, prolonging their life and ensuring optimal performance. Its practicality and versatility make it an essential accessory for those seeking perfection in the care of cutting tools. Dimensions: 210 x 70 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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