What type of stone should be used when sharpening knives?

When sharpening knives, the medium fine grade carborundum oilstone is particularly effective due to its balance of grit and durability. This type of stone is designed to provide a good sharpening surface that can refine the edge of the knife without removing too much material. Carborundum, or silicon carbide, is known for its hardness and ability to cut efficiently, making it suitable for a range of blade materials.

Using a medium fine grit allows the sharpener to create a sharp but not overly aggressive edge, which can be easily maintained. It effectively sharpens the blade while leaving a polished finish, making it a preferred choice in a culinary environment where knife performance is crucial.

In contrast, the other types of stones available may serve different purposes. A fine grit water stone, while effective for polishing, may not be ideal for initial sharpening where more material needs to be removed. A coarse diamond stone is more suited for reshaping edges rather than fine sharpening, and a soft Arkansas stone, while good for finishing and polishing, may not provide the aggressive cutting action required for maintaining a sharp edge effectively.

Choosing the appropriate sharpening stone based on the desired outcome of the knife's edge is essential in food service to ensure efficiency and safety in food preparation.