Naniwa Superstone 400 grit

For pre-sharpening The Super Stone 1000 from Naniwa is a Japanese sharpening stone with a grit of 400, making it suitable for coarse pre-sharpening of Japanese and European chef's knives that have already lost significant sharpness. The thin Super Stone 400 is resin-bonded, which makes it very hard and ensures slow wear. The knife leaves hardly any marks on the Super 400. A few drops of water are enough and the sharpening can begin. Sharpening knives The whetstone should be completely soaked in water for about 5 to 10 minutes before use. There should always be a light film of water on the surface of the whetstone during sharpening. For knives ground on one side, place the ground side on the whetstone first. Please make sure that you maintain the angle specified by the factory. Now, as far as possible, grind the knife at an angle of 45° to the whetstone (in order to achieve a larger contact surface) with pressure towards the cutting edge and release the pressure when you move the knife away from the cutting edge. You should repeat this process partially in the same number of grinding strokes. After you have sharpened the knife on the ground side, lay it flat on the hollow ground side and repeat the sharpening process as described above, but only about 1/10 as often as you have sharpened the knife on the opposite side. For knives ground on both sides, carry out the grinding process as for knives ground on one side, but you must maintain a grinding angle of approx. 15°. It is important that you grind both sides evenly so that you get a symmetrically ground blade again.