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Sharpening stone grain 6000 Global Minosharp

€139.00 €113.93
Availability: In stock
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This set includes a water stone with grain 6000, 1 small and 1 large guides and 1 receptacle.
The water stone with grain 6000 is a stone meant to sharpen all Japanese knives. The small and large guides allow to give the blade a correct angle on the cutting-edge .
The box included protects the stone and can contain it during sharpening ; the nonslip feet allow to work safely during sharpening operations
This kit is also fit for people who never used a sharpening stone and the 6000 grain allows an excellent recovery of the cutting-edge subject to wear and tear .
It is advisable to soak the stone in water from 10 to 15 minutes before using it.
Stone dimensions: 210 x 70 mm.
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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