OOOOOHH! OOOOHH! I have a wonderful suggestion for kitchen knives. I have one of
 those diamond coated rods that looks like a knife burnisher with a handle. I us
e it to put an edge on my kitchen knives, and I follow it with a burnisher.

I never liked using stones on large kitchen knives, as it is cumbersome to me. T
he diamond sharpening rod is fast and it gets every bit of the blade sharp, almo
st like magic.

This is very important to me because no matter how much I whine and cry, SWMBO w
ill always put a knife in the sink as soon as she is finished using it. This inv
ariable dulls the knife, at least for me. She seems oblivious to a knife being d
ull, but I just can't use one unless it is SHARP!!! And I know without a doubt t
hat every time I pick one up it will be dull. But I can fix that quickly and eas
ily. It's easier than doing battle.

On Nov 21, 2012, at 11:50 AM, John Ruth wrote:

> 
> GG's
> 
> 
> 
> Somebody asked "What more could one ask for?" in an oilstone lubricant.
> 
> 
> 
> > The missing qualtity is non-toxicity and freedom from clinging taste & odor 
so that one might stone a kitchen knife without having to wash the daylights out
 of it afterward to get that WD-40 or Marvel Mystery Oil smell off of it.
> 
> 
> 
> > So the idea choice is thinned mineral oil. I'm just not sure what to thin it
 with.  
> 
> 
> 
> > Then again, perhaps I am merely depriving myself of an excuse to own two set
s of stones, one set for the shop and one set for the kitchen. 
> 
> 
> 
> > And, as an aside, I learned long ago that fooling around with aerosol cans t
hat have lost their spray head is a recipe for comic outcomes that aren't gong t
o seem particularly funny when they happen.  DAMHIKT !!!
> 
> 
> 
> John Ruth
> 
> 
> 
> 
> > 		 	   		  -----------------------------------------------------------------
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