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Dec 16, 2004 09:35 AM

Honing Oil

  • d

Is there a specific brand of honing oil yall use with your whetstones? I don't want to put anything too toxic on my cooking knives....

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  1. Use mineral oil.

    1. Japanes stones use only water, and diamond stones also work better with water. Lots easier to clean up...

      1. I use Buck brand oil. Buck makes knives and probably puts their brand on someone's oil, seems to be a light machine oil. My father uses 30wt non detergent motor oil.

        Washing will remove the oil.

        3 Replies
        1. re: Alan408

          Here's a quote from, a part of an article written by Joe Talmedge:

          - Should I Use Water or Oil on My Stone

          John Juranitch has popularized the notion that no liquid should be used on the sharpening stone. Since oil has been used for many years on stones, this leads to some confusion.

          Basically, the purpose of the stone is to rub against the blade and remove metal. Slippery liquids, like water and especially oil, make the rubbing slicker, causing less metal to be removed, causing sharpening to take longer. On top of that, Juranitch claims that as your edge is being sharpened on the stone, the oil-suspended metal particles are washing over the edge and dulling it again.

          On an arkansas stone, the oil is supposedly needed to float metal particles away from the stone surface, lest the stone clog and stop cutting. Some people on this group have used their arkansas stones without oil or water, and have reported good results. However, if you've already used oil on your arkansas stone, you'll probably need to keep using oil forever on it, because an already-oiled stone will clog up if not kept oiled. If you have a fresh arkansas stone, go ahead and use it without the oil, and things should be okay.

          For the full article on Sharpening:


          1. re: applehome

            Just to be clear, the oil/h2o controversy quoted here does not apply to Japanese waterstones.

            (applehome: I realize that if you added your 2 posts in this thread together, there should be no ambiguity, but I had visions of chowhounds all over the world jumping up, clicking their heels, exclaiming that they didn't have to deal with soaking their waterstones anymore. Also, I couldn't let a post on honing oil pass without chiming in, despite the fact that I had nothing substantive to contribute on the subject.)

            1. re: jo

              Substantive, indeed. You're absolutely right - the following paragraphs in the article says the same thing. For Japanese waterstones, the water is absolutely necessary to create the slurry that does the abrading.

        2. For Chef knives use water... with maybe a drop of dish soap... rinse often and soak well before hand.