Naniwa Superstone 1000 grit

The Super Stone 1000 from 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 hardly any marks on the Super Stone 1000. A few drops of water are sufficient, and sharpening can begin. For a perfect result, it is recommended to follow up with 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 that are ground on one side, first place the ground side on the stone. 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. This process should be repeated for the same number of strokes. After sharpening the knife on the ground side, lay it flat on the hollow-ground side and repeat the sharpening process, but only about 1/10 as often as you sharpened the opposite side.

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