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Nagura sharpening stone #220 Naniwa series by Ambrogio Sanelli

€15.40 €12.62
Availability: In stock
The Nagura #220 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 #220 grit, this stone is perfect for use in combination with other sharpening stones. By rubbing it over them, Nagura creates a fine slurry that is used to prepare the surface of the stones themselves, optimising their sharpening ability and enabling specific and combined sharpening effects to be achieved as required. This Nagura stone, part of the renowned Naniwa series, is made from high quality materials, ensuring durability and high performance. Its use allows you to further refine the surface of sharpening stones, improving the end result and giving a superior finish to your knives, razors or other cutting tools. Perfect for those seeking professional and customised sharpening, the Nagura #220 Stone is an indispensable tool for achieving high-precision results and refined finishes. Grit: 220 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.