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Standard #8000 sharpening stone Naniwa series by Ambrogio Sanelli

€66.00 €54.10
Availability: In stock
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The Standard #8000 Sharpening Stone from the Naniwa series, manufactured by Ambrogio Sanelli, is a high quality stone ideal for sharpening all types of steel. Characterised by a harder surface than other stones, it guarantees a precise and efficient sharpening action. Thanks to its composition, the stone requires a prolonged immersion time to achieve maximum performance, making it particularly suitable for those seeking professional and durable results. An indispensable product for those who want a flawless finish and long tool life. With a grit size of #8000, this stone is ideal for the last stage of sharpening, perfect for honing and polishing the edge of tools, giving them a flawless finish and ultra-fine sharpening. Grit: 8000 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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