ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Cooking Equipment › Cooking Knives › Water Stone or Oil Stone?
New Posts  All Forums:Forum Nav:

Water Stone or Oil Stone?

post #1 of 3
11/9/11 at 1:11pm
Thread Starter 

Alright so the deal is...I was helping my grandparent clean out their attic and came across some old stones. All 3 in the box brand new! Of course no writing on the boxes. Is there some way I am able to tell whether they are water stones or oil stones?

All input is appreciated, thanks in advance

Reply
post #2 of 3
11/9/11 at 2:48pm

N.America did not have a waterstone tradition, and it is only since the late '70's/early '80's that waterstones entered the market. 

 

Generally, anything older than 30 years would almost certainly be oilstones--assuming your grandparents are from the U.S....

 

 

Soaking the stones in water won't hurt one bit, and there are as many "recipies" for lubricant for oilstones as there are people--some even advocate the use of a dishwashers.

 

Try them out, if there are three, it's a good guess that they will be course, medium, and fine.

Reply
post #3 of 3
11/9/11 at 4:12pm

As 'Pump said and for the reasons he gave, they're more than likely oil stones.  North American oilstones come in three basic "flavors."  Silicon carbide; Aluminum oxide, and (natural) Arkansas. 

 

If you post pictures, I can probably tell you type and manufacturer.  If you can do a good job of describing their appearance -- including size, color and how they feel to your fingertips when rubbed lightly -- that might be enough.  Also, check the sides of the stones to see if there's any labeling or marking there.

 

BDL

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knives
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Cooking Equipment › Cooking Knives › Water Stone or Oil Stone?