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10-21-2009, 08:06 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Nov 2008 Location: Charlotte, NC
Posts: 104
| | oil for sharpening goood morning!
i was wondering if someone could chime in and tell me...where can i buy some oil to sharpen my knives? i borrowed 2 stones from a friend, but she didnt have any oil so i need to pick some up. i was hoping to avoid getting ripped off in a kitchen store if there is an alternative place to get some.
and what do i need to buy... mineral oil, right?
thanks
Dave | 
10-21-2009, 08:14 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
| | You can get mineral oil at any drug store between here and timbucktoo. Look in the pharmacy/cosmetics area.
__________________ A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard | 
10-21-2009, 09:52 AM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,165
| | DO NOT USE STRAIGHT MINERAL OIL as "honing oil." Straight mineral oil is too heavy and viscous.
First, make sure her stones are oilstones and not waterstones, and that they're already oily. If they are oilstones, and already oily:
One doesn't usually seek out "honing oil" at a restaurant supply. Nearly all hardware stores carry pre-mixed honing oil, usually "food grade." It's good stuff. The smallest amount is enough for many sharpenings, and farily inexpensive. Plus, giving her the remainder of the tin (or bottle) when you return her stones, would be a nice way to say "thanks" to her for helping you out.
It is, however, very easy and thrifty to make your own. It only requires two things, mineral oil and kerosene (or mineral spirits). Since each has so many other uses, they make good purchases.
Use unscented mineral oil from the pharmacy, and mix it 50/50 with the kerosene or mineral spirits.
If her stones are not only oily but black with steel filings (swarf) from previous sharpening sessions, you'll probably want to clean the stones before using them. Use a brass or steel bristled BBQ brush. powdered cleanser, plenty of elbow-grease, and just do the best you can. Rince well, and you're good to go.
A little oil goes a very long way. You want just enough so that it "gooshes" when you press your edge to the stone; just enough to you get a micro bow-wave as you sharpen; just enough to see the swarf-laden dirty oil move as your knife traverses the stove. Most sharpeners use too much.
The purpose of using oil is preventing the stone from clogging with swarf during the sharpening session. It is not to lubricate the stone. If her stones aren't already oily:
Forget the mineral oil altogether and use water as your only lubricant or sharpen dry. Don't screw up her stones with oil unless she uses it; getting the oil out of a stone is a royal pain.
Each of the three methods suitable for "oilstones," oil, water, and dry, each has its own benefits and drawbacks. In my opinion dry is fastest and gives the best results. However, since you're still at the "borrowing" stage, you're stuck with whatever she does.
Waterstones require an entirely different prep. Soft stones with clay binders need to be well soaked; many harder stones with resin binders are splash and go. In any case, you should call her.
I'm a good sharpener with loads of experience, who uses nothing but oilstones -- manmade and Arkansas. But I chose them for nostalgia, not practicality. Waterstones are much faster and more versatile than oilstones, at the cost of a little extra maintenance. When it comes time to buy your own kit, buy waterstones.
BDL
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Last edited by boar_d_laze; 10-21-2009 at 10:22 AM.
| 
10-21-2009, 09:56 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
| | If you really want to go the oil route, then a whole gallon of mineral oil for around $12 can be purchased at most tack and feed shops or at Tractor Supply. | 
10-21-2009, 10:19 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Nov 2008 Location: Charlotte, NC
Posts: 104
| | whoa....apparently this is more involved than i thought! and maybe i need to find out more about her stones...
here is what the box says...
Brand: Norton
blurb on the back: "Norton sharpening stones are made of the highest uality materials and are unequaled for long sharpening life, maintainence of shape and smooth cut. CRYSTOLON and INDIA stones are electric furnace abrasives. ARKANSAS stones are made of natural novaculite rock in utlra fine grit. To obtain best reults, always lubricate your stone with Norton Sharpening Stone Oil."
thats all i know...there is nothing else on the box besides that | 
10-21-2009, 10:31 AM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,165
| | Crystolon (Norton's name for silicon carbide stones), India (Norton's name for aluminum oxide), and Arkansas stones (everyone's name for novaculite), are all "oilstones." So you don't have to worry about the waterstone thing.
If the stones she gave you feel really oily, she uses oil. If they're clean and dry, they may either be just cleaned (probably not, it isn't easy to get a stone truly clean), you should call her and ask how she uses them. It's only a phone call.
If they're new Crystolons and/or India, they're impregnated with oil from the factory. That's the one tricky situation because most better modern sharpeners who still use oilstones sharpen dry or with water, and it would be a shame to start oiling them right off the bat instead of running through them dishwasher to get rid of all that oil. It is however a lot less tricky because they're not your stones. Use the phone.
There's like a 99% chance she either uses oil or plans to use it. So don't worry too much about it. Even if you oil stones she plans to use dry, it's not the end of the world -- the oil can be cleaned out with patience, elbow grease, kerosene and a few trips through the dishwasher. We'll burn that bridge when we come to it.
BDL
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10-21-2009, 01:56 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
| | Quote:
Originally Posted by DReed3 whoa....apparently this is more involved than i thought! |
It doesn't have to be. Mineral oil works just fine. It costs about a buck for a bottle that will last a long time. I personally do not think sharpening dry on an oil stone is the best advice for many but there are a lot of ways to skin a cat. I've been using mineral oil on Halls Arkansas stones for years. Just thin it like BDL suggested. If you want to buy honing oil look for a sporting goods store near you like Gander Mountain or Cabelas.
__________________ A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard | 
10-21-2009, 02:03 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
| | Quote:
Originally Posted by DuckFat ..If you want to buy honing oil look for a sporting goods store near you like Gander Mountain or Cabelas. | NO! NO! Norton Honing Oil is, indeed, mineral oil, an item that can be pruchased at a well stocked tack and feed (horse) store for around $12 a gallon. Works fine for me. | 
10-21-2009, 02:07 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
| | I don't think the OP is going to need a gallon. Buying the honing oil just saves the trouble of thinning. A quart is probably $3-4 and enough to last most several years.
__________________ A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard | 
10-21-2009, 02:10 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
| | But think of all the little christmas gifts it'll make if the gallon could be broken down into pints and half pints! | 
10-21-2009, 02:13 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
| | I was thinking of all the things I'd have to do around the house to use a gallon! 
I do like shopping at TSC though. God knows they have made a few dollars off me over the years.
__________________ A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard | 
10-21-2009, 02:15 PM
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Posts: 1,904
| | Mineral oil can be rubbed into wooden kitchen utensils, too! | 
10-21-2009, 02:19 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
| | You can mix 1 part paraffin or bees wax to ten parts mineral oil to maintain your cutting boards, knife block etc. Works nicely on the handle of a WA gyuto as well.
__________________ A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard | 
10-22-2009, 09:28 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009 Location: Australia (NSW)
Posts: 16
| | i have sharpened my knives with vegetable oil before... worked just fine and i dont see the need to go and buy oil especially. it might be a bit cheaper but its only a few drops so whatever | 
10-22-2009, 04:11 PM
| | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2009
Posts: 53
| | I've also try sharpening my knives with vegetable oil. But its better for you to have Mineral oil for better results. |  | |
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