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Chefs don't usually use an "oil stone" that would be the role of the engineering and wood trades for chisels and planer blades for instance. A Chef would use "a steel". The is about 10 to 15mm in diameter and 400mm long with a handle at one end. The surface of the "steel" is similar to that of a metalworking file. The steel is held like a sword and the knife's blade drawn up the steel with the blade away from the hand holding the steel (for safety) The cutting edge making contact with the steel top end , then drawn again up the steel under the steels top end so that both cutting edges are sharpened - for an exact visual of the process look at YouTube where chefs steel sharpening will give you a range of results

WARNING Blades sharpened on a steel are immensely shart and can, without care cause significant injury

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7y ago

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