Naniwa Sharpening Guide

Description

Place the guide on the back of the knife and position it approximately in the middle of the blade’s length. Make sure it is securely fastened. Move the knife onto the sharpening stone, keeping the ceramic strip in contact with the stone. Slide the knife along the length of the stone in a single motion so that every part of the blade comes into contact with the stone. Lift the handle as much as necessary to keep the blade in contact with the stone, especially toward the tip. Hold it in place, then flip the knife over and do the same on the other side. Repeat the process with progressively finer grit until you achieve the desired result. This is a fixed guide; the angle cannot be adjusted. The angle created is determined by the width of the knife being sharpened. A wider knife has a smaller sharpening angle. For this reason, we recommend it only for traditional kitchen knives with a blade width of 20 mm or more. For example, a knife with a blade width of 25 mm will be sharpened at an angle of 17 degrees.

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