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Small black grinding stone #220 Naniwa series by Ambrogio Sanelli

€27.00 €22.13
Availability: In stock
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Ambrogio Sanelli's Naniwa Series #220 Small Grinding Stone #220 is a high quality abrasive designed for the restoration and maintenance of cutting tools. With a fine #220 grit, this stone is ideal for grinding steel blades and other durable materials, giving them a smooth, sharp surface. The Naniwa series is known for its excellent wear resistance and its ability to provide a precise finish. The stone is compact and easy to handle, perfect for precision work in both domestic and professional environments. By using this grinding stone, optimum sharpening results can be achieved, extending the life of your kitchen or work tools. Grit: 220 Size: 170 x 55 x 30 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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