Naniwa – 1000 Grit Super Stone
R1,250.00
The #1000 stone is perfectly suited to the beginning of the sharpening process where the blade is dulled but in good condition and heavy work is not required on the bevel. It is also suitable for beginning the sharpening process of a new blade, as long as the blade profile is close to the desired shape.
Stone Dimensions: 210mm x 70mm x 20mm
Use & Precaution
Submerge stone in water for at least 5-10 minutes prior to use.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Out of stock
Related Products
Whetstone 1000/6000 Grit
Combination Whetstone with rubber base
1000/6000 Grit
Size: 180 x 60 x 27mm
Scanlen Knives – Leather Strop
A leather strop is used to hone the blade after sharpening for an added silkiness.
Can also be used to touch up and edge in between sharpenings.
Naniwa – Flattening Stone 220 Grit
The Naniwa – 220 Grit Flattening Stone produces extremely flat results on all water stones, ceramic or traditional.
Dimensions:
175mm x 55mm x 30mm
Whetstone 180/600 Grit
Combination Whetstone with rubber base
180/600 Grit
Size: 180 x 60 x 27mm
Scanlen Knives – Leather Strop
A leather strop is used to hone the blade after sharpening for an added silkiness.
Can also be used to touch up and edge in between sharpenings.
Sharpening Set – 1
his set includes the following:
Satake Nakiri 165mm
Whetstone 240/1000 Grit
Scanlen Knives – Leather Strop
Scanlen Knives – Diamond honing Cream
Naniwa Sharpening Guide
Delivery time: 2 to 4 Working days
FREE SHIPPING for orders over R850
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Reviews
There are no reviews yet.