How to Sharpen a Knife using Naniwa Chosera Stones
This guide details how to achieve a razor-sharp edge on knives using Naniwa Chosera synthetic sharpening stones. It emphasizes the importance of identifying a dull blade, maintaining a consistent sharpening angle (12-15 degrees) and pressure (approx. 1.5 kg), and progressing through grits from 400 to 5000. The process includes using a sink bridge for stability and water management, and finishing with a leather strop for refinement. The instructor highlights the effectiveness of these stones even on difficult steels like S110V.











