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I'm trying to help my daughter set up a sharpening station for use with her culinary knives. I purchased an 8" Norton course/fine combination India oil stone to get things started, but now I could use some advice on what works best for keeping things neat and tidy, storing stones, etc. I found this Norton tool box/reservoir at Woodcraft:

http://www.woodcraft.com/product/200448 ... -case.aspx

Seems pretty nice, but maybe it's overkill? I don't know. What do you sharpening experts think?

I should add that I'll use this for my chisels, etc., as well. I guess that means it qualifies to be posted here and not in Off Topic... I hope.

Thanks,

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George :-)

Hi George - I keep my water stone in a tupperware container, filled with water and a drop of bleach to keep nasties from growing. An oil stone doesn't need to be immersed in oil, so just put it in a tupperware. The oil stone is really only a once and a while sharpening requirement. A top quality sharpening steel used daily, and during knife use is what keeps the edge sharp. If you don't use the steel often enough, you have to use the stone more.
My parents had a restaurant when I was younger, and my Dad taught me pretty early about knife care. The knives were carbon steel, but the process is pretty much the same for stainless.

Alex

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"Indecision is the key to flexibility" .... Bumper sticker

Thanks, Alex. That will be much less expensive and easier for her to tote around than a clunky toolbox--we'll give it a try. Until now I've used a homemade scary sharp set up. Works fine for my purposes, but my daughter is head over heels about being a chef and is getting fanatical about her knives. She does have a high quality steel, but wants to further her blade maintenance and sharpening skills.

Her focus on cooking is kind of surprising, as she was a science geek (her words) through her undergraduate years and I always imagined she'd end up in a lab somewhere. When I ask her about this unexpected new passion she says, "The kitchen is a lab and cooking is science you get to eat!" She made our Christmas dinner this year and it was by far the best I've ever tasted, so it seems she may be on to something.

Thanks again,

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George :-)