Naniwa Sharpening Stone - #2000 [Professional Stone series]
✔︎ No import fees & duties - worldwide
Stone with a grit of #2000 can be used for general sharpening of thin carbon steel knives, as a medium step for stainless or powder steel knives, or as a final step for softer steel knives (eg German knives).
The Professional Stone is the new high-tech line of sharpening stones from Naniwa. It is the hardest Japanese sharpening stone, therefore, wear is absolutely minimal and the lifespan maximum. It does not only sharpen well, but also sharpens quickly. Experienced users can really feel a difference with these stones.
The secret that makes these high-quality whetstones different from other whetstones is that they are bonded with magnesium and not resin. They have greater density of finely graded abrasive particles per unit of surface area than resin-bonded stones. Being harder, they wear slowly and will take much longer to develop a hollow. There is no need to exert any force while sharpening.
👉 This is a splash and go stone and only needs to have its surface moistened slightly with water. If you do soak it, just briefly dip it in water for no more than 2-3 minutes.
🚩 Naniwa Professional Stones require more care than your average stone. When you are done with sharpening, just let them air dry so they can dry evenly. Do not expose them to heat. Store the stones only after they are completely dry in a dry, dark place. They should NOT be left to soak in water for prolonged periods and must be stored dry. Ignoring this advice may result in hairline cracks developing in the stone or the bonding material leaching out of the stone.
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:||Naniwa Professional Stone|
Knife Sharpening Guide
The advantage of sharpening with a whetstone is that by using the correct techniques, we can achieve a remarkable sharpness of the blade. However, it is necessary to learn the correct technique. 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.