Naniwa Sharpening Stone - #1000 [Traditional Stone series]
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Stone with a grit of #1000 is used for general sharpening. Suitable for Japanese and German kitchen knives, razors and carpentry tools. This stone can serve as a starting stone to achieve good sharpness even with medium quality knives, used for slicing meat, seafood and vegetables. Granulation stone #3000 is the recommended next step.
Sharpening stone (whetstone) from Japanese producer Naniwa enables fast and efficient sharpening of Japanese knives. The main difference between the Traditional and Sharpening/Super Stone series is the soaking time - we soak the Traditional line stones in water for about 20-30 minutes before sharpening. All their other series are splash-and-go stones.
The advantage of sharpening with a whetstone is that by using the correct technique we can achieve a remarkable sharpness of the blade, the disadvantage, however, is that it is necessary to learn the correct technique.
For easier sharpening, we recommend purchasing a Stone Holder (Sink Bridge) to ensure mess-free and a stable position of the stone during sharpening.
|Dimensions:||210 x 70 x 20mm|
|Stone series:||Traditional Stone|
Knife Sharpening Guide
If you are new to knife sharpening, then don't skip on our Beginner's Guide to Knife Sharpening. We cover all the basics and teach you how to properly sharpen a kitchen knife.