sharpen stone

[glendanfig]

so i just bought a Lansky Medium Diamond Hone

i got a couple cheap $20 range knives that ill sharpen up on it, but i have a few questions:

1. can i use any kind of oil(cooking oil and shit) or do need to use a special oil?
-any cheap alternatives?
2. what about my kitchen knives, can i sharpen them on this stone? its a standard kitchen set with about 10 or so knives for everything from bread to steak

i look forward to learning alot more about blades on these forums
thanks for your help

 

[glendanfig]

hmm how can i move this thread to the Maintenance, Tinkering & Embellishment discussion..it belongs ther...

 

[Cougar Allen]

Welcome to Bladeforums!

Let’s see if we can find the right forum …

 

[Blues]

I don't have that particular Lansky stone but many here have the Lansky setup and should be able to help.

Personally, and speaking only for myself, I'd use a different lubricant mixture than cooking oil and $h*t, but that's just me.


Welcome to the forums, you'll learn as much as you can possibly want and more here.

(Oh, and please watch the language here. It's an open forum and we do have some youngsters about. Let's keep it family oriented.)

 

[Bill DeShivs]

I would just use the oil. Shit won't help, and it smells bad......

 

[Blues]

On a serious note, you won't need any oil on the diamond hone (in my experience).

Just use the diamond hone dry or with water according to what works best for you.

The diamond hone should give you a good medium coarse edge for slicing in the kitchen. For finer cutting you might want to consider a ceramic hone for finishing the edge.

 

[drail]

I just use water on my Lansky diamond hones. For a light touch up you can use it dry. You might want to get the Lansky fine diamond hone also, but for kitchen knives the medium will give you a very sharp working knife. Use light pressure, these will cut faster than most people think.