Ask two different knife enthusiasts about using honing oil and they’ll tell you two different things. Some believe oil inhibits sharpening by never really letting the blade touch the stone — in effect, just polishing it rather than sharpening it. We’re of the other camp that suggests oil or water is a good thing. It lessens the friction you’re exerting on the blade, and that means it’s more forgiving if your hand slips. It’s also smoother and it keeps natural sharpeners clean by whisking away your excess filings.
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Feel free to contact me with any questions or comments. Email ken at knifesharpeningtips dot com.
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