NANIWA Standard T-320 sharpening stone, 2000 grit

The Naniwa Standard T-320 sharpening stone, 2000 grit is a sharpening stone with which you can restore all your (slightly) blunt knives. Did you just buy a new knife? Then a sharpening stone with this grain size is basically enough to keep your knife sharp all the time!

Naniwa Standard series

The Naniwa Standard series is a sharpening stone for both amateur and professional sharpeners. In comparison, this sharpening stone sits between the Naniwa Basic and the Chocera Pro Stones in terms of sharpening result and quality. Compared to other 2000-grit sharpening stones from NANIWA, this sharpening stone has a harder abrasive feel. This makes the surface wear less quickly and is ideal for sharpening tools such as chisels and planes, where a flat surface is important. The speed at which the sharpening stone sharpens is similar to that of the Naniwa Chocera Pro, allowing you to get even knives with tough steel blades sharp again. Moreover, this sharpening stone lasts a long time due to its wear resistance, which makes it not only practical, but also a good investment.

Using the Naniwa Standard stone

Make sure you add water to the sharpening stone before use. Once a layer of water remains on the stone, it is ready for use. Keep the stones wet as you’re sharpening. After use, it’s important to dry the sharpening stones thoroughly and then allow them to dry fully at room temperature. Don’t allow them to dry on the heater! Once dried, store your sharpening stones in a dry, dark place. As such you prevent small cracks or mold.

About Japanese grain sizes

Sharpening stones are available in different grain sizes. The larger the number, the finer the grain. The finer the grain, the sharper the results. When you start sharpening you start with the coarse grain and continue towards a finer grain. Steps of a factor two to three between the different grain sizes are ideal.

Guide for choosing the right grain size:

Grain 200 to 600: suited to restore the edge of blunt knives

800 to 1000: to sharpen and maintain knives that are in good condition

Grain 2000 to 3000: for sharper results than upon delivery

Grain 5000 to 12000: for razor-sharp results