Kitchen Knife Sharpening Guide Clip

This angle guide is for those who are not familiar with knife sharpening, this makes it easy to sharpen the knives. Most knife sharpeners find maintaining a consistent angle to be the hardest part of putting a good edge on their knives. The Naniwa Japanese Knife Sharpening Guide is a straightforward manual that can help with that specific problem. To use the Naniwa Japanese Knife Sharpening Guide, slide it onto the back of your knife and place it roughly in the middle of the length of the blade.  Ensure that the blade is fully inserted into the guide and that the guide is securely clamped onto the blade. Move the knife and guide over the sharpening stone while maintaining contact between the ceramic rub bar and the stone. Sweep the knife along the length of the stone so that the entire edge makes contact with the stone. When you go closer to the tip, raise the handle as necessary to keep the edge in touch with the stone. Turn the blade over and repeat the process on the other side after remaining on one grit until you feel a burr running the full length of the opposite side of the edge. The process should be repeated with increasingly finer grits until you are happy with the edge. As a final step, the Naniwa guide works on a strop if the strop is of the right size. Remember to always move the blade away from the edge when stropping. The Japanese knife sharpening guide by Naniwa is not movable.  The angle it creates is determined by the width of the knife being sharpened. Lower sharpening angles correspond to wider knives. As such, we recommend it only for traditional kitchen cutlery with blade widths of 3/4” or greater. For instance, a blade of 1 1/4” in width will sharpen to an angle of 17 degrees with this guide.

• Size 58 x 19 x 16mm
• Made in Japan