Quote:
Originally Posted by Atmo
TILTL how to reliably sharpen kitchen knives using stones and oil. I've turned too many decent edges into butter knives. I don't even bother anymore and take them to a local vendor and he knocks them out in a few minutes each using two stones, food grade oil, and a lot of wrist action developed from 50 years of experience. I don't have any better luck with a honing rod either.
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Sharpening and honing are two different things. Sharpening removes material to make a sharp edge, while honing straightens out the edge material that is there.
I use a whetstone kit that you just have to soak in water for a bit and it's good to go. No oil necessary. You should be able to find one online at least.