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Knife sharpening & maintenance

Naniwa Diamond sharpening stones

With the Naniwa Diamond sharpening stones you can sharpen kitchen knives made from incredibly hard steel. Even ceramic knives will be as new after being sharpened on these diamond sharpening stones. The Japanese stones are comprised of an aluminium block, with a one mm thick layer of diamond grains on top. As binding agent Naniwa uses resin, perfectly aligned to the grain size of the sharpening stone.

Adding water is optional

You can use these stones with and without water. The advantage of adding water is that the sharpening residue immediately drains away. If you want to use water you should only use a little bit, don't submerge these stones.

Another great advantage is that diamond-coated sharpening stones do not need to be sharpened. Diamond-coated sharpening stones will, in theory, always remain flat. You do, however, need to know that you need to pre-sharpen these stones. This means that at first they will be a little coarser. After using them five to ten times they will work perfectly.

Six grain sizes

We sell six sharpening stones from the Naniwa Diamond collection, all with different grain sizes: 400, 600, 800, 1000, 3000 and 6000. Want to learn more about what grain size you will need? Check out our video manual. As a rule of thumb you can use the following:

  • 120 to 600: perfect to pre-sharpen blunt knives
  • 800 to 1000: perfect to sharpen and maintain knives that are still in relatively good shape
  • 2000 to 3000: perfect for sharper results than after leaving the factory
  • 5000 to 10000: perfect for razor-sharp knives