The Nagura #2000 Naniwa Series Sharpening Stone from Ambrogio Sanelli is a high quality tool, ideal for obtaining special, customised finishes on your cutting tools. Thanks to the #2000 grit, this stone is perfect for use in combination with other sharpening stones. By rubbing it over the stones, Nagura creates a fine slurry that is used to prepare the surface of the stones themselves, optimising their sharpening ability and allowing for specific and combined sharpening effects as required.
Made from high-quality materials typical of the Naniwa series, the Nagura #2000 stone is tough and durable, ideal for further refining the surface of cutting tools. Its fine grain allows for a smooth and precise finish, particularly suitable for knives, razors and other cutting tools that require a perfect finish. The Nagura #2000 stone is therefore an indispensable accessory for those who wish to achieve the highest quality sharpening and the possibility to create customised combinations for every sharpening need.
Grit: 2000
Size: 62 x 33 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.
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.