Review on 🔪 Naniwa Super Whetstone Knife Sharpening Stone by Glen Needham

This is the original Super Stone. It's thinner, which makes it more accessible. It would take many knives to sharpen or smoothen very often to wear them down. By using a good Nagura stone and cleaning it after each use and only smoothing it when necessary, longevity can be achieved. Having it attached to the base reduces the likelihood of cracks from falling etc. Only one (I think?) Naniwa Super Stone is coarser, 220 grit. This stone repairs small chips and restores edges fairly quickly. 220 is better for more severely damaged knives and then progresses to finer grits. This 400 cuts fast and gives a good burr. Softer knives will do just fine. To get a good result, harder stones need a thinner stone, e.g. B. 1000 or smaller. Quality stone for your cutlery. This stone gives good feedback and will help you know how you are progressing. Good value for money for your investment in fine cutlery.