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Naniwa Stone Akamonzen 1000 Hard type Large

Harder and awesomer than its younger brother, the Naniwa lobster 1000, the Naniwa Akamonzen 1000 grit stone is an essential stone in any knife sharpening system. I generally use this stone as the starting point when sharpening my knives. However, if the blade has any chips or its really dull you’ll have to start on a 220 grit. For European blades, hunting, and pocket knives this is the finest grit I use. For Japanese knives this is just the beginning. This is the one stone that is essential for any sharpening system. This stone requires soaking in water for about 20min prior to use.
Care for whetstone

In order to maximize the performance of the stones and avoid any misuse, please review the following information carefully.

  • Use plenty of water, this will act as a lubricant, preventing knives from excess heat. Never ever use oil it will ruin your stone. Don’t let black residue from sharpening build up on the stone to avoid plugging up the grit. 
  • Do not keep stones in direct sunlight, extreme heat or cold (i.e. Inside of a car in winter).
  • Please wipe excess water off from the stone before storing.
  • Some stones require soaking in water for about 20min prior to use, others only require a splash of water while sharpening. It depends on the stone. If the stone immediately sucks up all the water on it, soak it. If it pools on top don’t soak it. Please ask us for each stone type.
  • Keep stone surface flat as much as you can. Get a truing stone. This will help you to maintain right angle for sharpening, and will give you the best result. The flatter the stones are, the sharper knives get!

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