{"product_id":"dvipusis-galastuvas-naniwa-basic-multi-stone-1000-3000","title":"Dvipusis galąstuvas Naniwa Basic Multi Stone 1000\/3000","description":"\u003ch2\u003eTrumpai apie prekę\u003c\/h2\u003e\u003cp\u003ePrekė: Dvipusis galąstuvas Naniwa Basic Multi Stone 1000\/3000. Kategorija: Įrankių galąstuvai.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGamintojas:\u003c\/strong\u003e Naniwa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModelis:\u003c\/strong\u003e 711365\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cb\u003eThe sharpening stones Naniwa,\u003c\/b\u003e are a long history of producing the highest quality products from the province of \u003cb\u003eNiigata in Japan.\u003c\/b\u003e For many years they have been creating stones of the highest quality. \u003cb\u003eThe stones have low abrasion,\u003c\/b\u003e so that even after several years of use, the properties of the stone remain the same. \u003cb\u003eGranulation 1000\u003c\/b\u003e designed to sharpen the knife when the blade has not been damaged or completely blunted. \u003cb\u003eGranulation of 3000\u003c\/b\u003e is a stone designed for final smoothing, polishing.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTechnical data:\u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eDimensions:\u003c\/b\u003e 185 x 65 x 30 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eGrain:\u003c\/b\u003e double-sided stone 1000\/3000\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWeight:\u003c\/b\u003e 767 g\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow to use:\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eStone before use should be\u003cb\u003esoaked in water for approx.\u003c\/b\u003e \u003cb\u003e10 minutes.\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eWhen sharpening \u003cb\u003estone\u003c\/b\u003e should always be \u003cb\u003eon a flat and non-slip surface.\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eBecause when sharpening \u003cb\u003ethe stone is deformed\u003c\/b\u003e, therefore \u003cb\u003eit should be\u003c\/b\u003e if possible \u003cb\u003erotate\u003c\/b\u003e. This will avoid a significant loss of material in only one place and will extend the life of the stone.\u003c\/li\u003e\n\u003cli\u003eAfter use, the stone should be regenerated, i.e. level its surface. Only a completely flat stone will be effective, especially when sharpening wide blades.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eBasics of use\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cb\u003eChoosing the right board -\u003c\/b\u003e Slicing should be done on soft surfaces such as wooden, plastic or rubber boards. Hard materials, e.g. glass or stone, quickly dull the blade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eManual washing and quick drying -\u003c\/b\u003e After each use, wash the knife under running water and immediately wipe dry with a soft cloth. Do not leave the knife in the sink – prolonged contact with water can lead to rusting of steel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSafe storage -\u003c\/b\u003e Knives are best kept in a special block, on a magnetic strip or in protective covers (e.g. saya) to prevent damage to the blade and other kitchen utensils.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProper cutting technique -\u003c\/b\u003e Using the correct cutting technique, without too much pressure, helps to prolong the sharpness of the blade. Avoid moving the knife across the board in a way that can speed up its blunting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRegular sharpening -\u003c\/b\u003e Japanese knives require systematic sharpening on sharpening stones. It's the best way to keep them in perfect shape, and the manual sharpening on the stone allows for precise edge alignment.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cb\u003eWhat to avoid:\u003c\/b\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003e\n\u003cb\u003eDishwasher safe -\u003c\/b\u003e Dishwasher can damage knife blade as well as handle. Always wash the knife by hand, using mild detergents.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSlicing on hard surfaces -\u003c\/b\u003e Glass, marble or ceramics are materials that can easily damage the blade. Slicing on such surfaces significantly shortens the life of the knife.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIncorrect use -\u003c\/b\u003e The kitchen knife is a tool for precise cutting of food. Never use it as a can opener, screwdriver, or tool to cut hard materials to avoid damaging it.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch2\u003eHow to care for Japanese knives?\u003c\/h2\u003e\u003cp\u003e\u003cb\u003eStainless steels, \u003c\/b\u003eare certainly much easier to handle than their rusty counterparts. They will not cover with patina after cutting citrus, nor will rust stains appear on it, after leaving it for a few hours on a wet towel. The basic principle of maintenance is to wipe the knife dry after using it. \u003cb\u003eThe knife should not be left in water or put into a block without wiping.\u003c\/b\u003e From time to time, it is worth lubricating it with oil. Small dots of rust that can appear on the blade are most often due to the remains of water droplets on the knife, they can be easily washed off with the soft side of the sponge.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eStainless steels,\u003c\/b\u003e containing a high percentage of carbon, require special care compared to stainless steel. \u003cb\u003eThey react quickly to moisture and acidic environments, creating a patina and rust in the long run.\u003c\/b\u003e It is important to dry it after using such a knife and apply a protective layer of oil - camellia, jojoba or even edible, if we use the knife regularly. \u003cb\u003eYou should avoid leaving the knife wet\u003c\/b\u003e and storing it in damp places. Slicing acidic products, such as citrus, can cause the knife to overlap with a dark patina. \u003cb\u003eTo remove discoloration,\u003c\/b\u003e you can use mild cleaning agents, avoiding those that may leave minor scratches.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDo not wash any knives in the dishwasher,\u003c\/b\u003e because strong detergents and high temperatures can damage the knife and weaken its sharpness.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eGroup\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametry\u003c\/td\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003enew\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametry\u003c\/td\u003e\n\u003ctd\u003eInvoice\u003c\/td\u003e\n\u003ctd\u003eWith VAT invoice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametry\u003c\/td\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eNaniwa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametry\u003c\/td\u003e\n\u003ctd\u003eManufacturer code\u003c\/td\u003e\n\u003ctd\u003e711365\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametry\u003c\/td\u003e\n\u003ctd\u003eEAN (GTIN)\u003c\/td\u003e\n\u003ctd\u003e4955571291769\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Strefa_Nozy","offers":[{"title":"Default Title","offer_id":53917416489307,"sku":"18230747925","price":43.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/9355\/4523\/files\/Naniwa-Basic-Multi-Stone-1000-3000-water-stone-for-sharpening-double-sided.jpg?v=1788017316","url":"https:\/\/homy.lt\/products\/dvipusis-galastuvas-naniwa-basic-multi-stone-1000-3000","provider":"homy.lt","version":"1.0","type":"link"}