Using normal or standard cooking oil for sharpening kitchen knives is not recommended for several reasons:
Lack of Lubrication: Normal cooking oil, such as vegetable oil or olive oil, lacks the necessary lubrication and viscosity to be effective in the sharpening process. Proper sharpening requires a lubricant that can reduce friction between the blade and the sharpening surface.
Inconsistent Results: Cooking oils are not designed for sharpening tasks, so using them can result in inconsistent and subpar sharpening results. You may not achieve the desired sharpness and edge retention you would get with the right sharpening oil or other sharpening mediums.
Messy and Sticky Residue: Cooking oils tend to leave a sticky residue on the knife blade and the sharpening stone or honing rod. This can be difficult to clean and may hinder the sharpening process.
Spoilage and Rancidity: When used for sharpening, cooking oils can get exposed to metal particles and dust, which can lead to faster spoilage and rancidity. The presence of metal particles in the oil can also damage the knife's edge over time.
Unsuitable for Whetstones: Whetstones, which are commonly used for sharpening knives, require specific sharpening oils or water for optimal performance. Cooking oil will not provide the right consistency and could potentially harm the stone.
Instead of using normal cooking oil, it's recommended to use a specialized sharpening oil or water-based sharpening solution. These products are specifically designed for sharpening tools and knives, providing the necessary lubrication and consistency for achieving a sharp edge while minimizing damage to the knife. Always follow the manufacturer's recommendations for the appropriate sharpening medium to use with your specific sharpening tools.