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Sharpening hard Henckel's, lube stone w/ water or oil?
I have a great set of Heckel's's kitchen knives. They are very strong steel but need a little of edge back on the blade. I've gotten tutorials from many chef's on blade angle and such. Just acquired a stone. I just can't remember if I should use water or oil. Vegetable oil? Olive oil?
Use a water stone that is to say a stone that you soak in water for about 10 minutes or so before using it.
Do NOT use vegetable or olive oil as these can go rancid on you. Those oils are meant for cooking not for use on an oil stone (see below).
Having said that there is an oil stone on which you can use mineral oil. However, a water stone is much better because the oil stone is really for very advanced users only. You can get the same result on a water stone anyways.
If you really want to make it easy just get the kind of stone that uses water and is shaped like a wheel and thus the angle is already set for you.
