Naniwa Superstone 1000 grit

The Super Stone 1000 by Naniwa is a Japanese sharpening stone with a grit of 1000. It is particularly well-suited for restoring the basic edge on Japanese and European kitchen knives. The thin Super Stone 1000 is resin-bound, making it very hard and ensuring slow wear. The knife leaves minimal marks on the Super Stone 1000. Just a few drops of water are enough, and you can start sharpening. For a perfect result, it is recommended to finish the knife on a finer stone, such as the Super Stone 5000.

Before use, the sharpening stone should be completely submerged in water for about 5 to 10 minutes. There should always be a light film of water on the surface of the stone while sharpening. For knives sharpened on one side, place the sharpened side down on the stone first. Please ensure to maintain the factory-set angle. Now sharpen at an angle of 45° to the stone as much as possible to achieve a larger contact area. Press the knife towards the edge and release the pressure when moving the knife away from the edge. Repeat this process for the same number of strokes. After sharpening the knife on the sharpened side, lay it flat on the hollow-ground side and repeat the sharpening process, but only about 1/10 as often as you did on the opposite side.

For knives sharpened on both sides, perform the sharpening process as you would for one-sided knives, but maintain an angle of about 15°. It is important to sharpen both sides evenly to achieve a symmetrically sharpened blade.