Honing Oil

T

Tarantulove

Joined
Oct 31, 2009
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Yesterday I brought home my first sharpening stone. It's a Frost Cutlery Soft Arkansas and it came with a set of directions that call for a small amount of honing oil on the stone. I didnt get honing oil when I bought it because the guy who sold it to me said I could use water or "oil". Just Oil. Not "honing oil". My question is could I use a substitute and what would I use as a substitute? Last night I used a little water and my blade sharpened but not as much as I'd like. If I used another kind of oil what kind would I use? Vegetable oil? Haha I really dont know. I do love knives but I'm still kind of new to everything. Any advice would be appreciated. Thank you.
 
Adding honing oil won't make the blade sharper.
It's all about techniques.
The point of using honing oil is so that the metal files that come off the edge won't clog up the stone and reduce it's cutting power.
Water should work just fine, but you have to change and clean the stone frequently. When you sharpen put some water on the stone rub it in then just go at it with the knife. When you begin the see the water change colors dark, or you hear a different sound like its sliding instead on cutting. Take a napkin whipe of the water on there run it under some water, and add a little water to the stone and sharpen.
 
Thank you :) I found some 3 in 1 oil under my kitchen sink and tried it and it didnt work and better than the water. I think I just have a cheap knife.
 
Tarantulove said:
Thank you :) I found some 3 in 1 oil under my kitchen sink and tried it and it didnt work and better than the water. I think I just have a cheap knife.
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Once you oil an oil/water stone you can't use water anymore. Mineral oil works pretty well and is cheap. Here's the way I do it: Since some experts recommend honing dry, I lightly rub some oil on the stone to float up any particles that are clogging it. Blot up the oil and particles and then hone. When you see the stone getting a little darker use some more oil to float up the particles, blot and repeat.

Take your time and keep a constant angle, usually about 20 degrees. BTW, most of us here have put pretty good edges on cheap knives, they just don't hold up very long. You'll get the hang of it. I just took a really crappy Balisong that wouldn't cut butter and put a decent edge on it. Just go slow and watch that angle.
 
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