I got into knives and sharpening via KKF before I had even started a lab classn at Culinary School, so the only stones I knew where whetstones. Currently have a 500, 1200 and 5000 (Dave's core kit).
So at school the other day, my pairing knife was a little rough and I had some extra time, so I thought I would take a look at what we had.
What I find is a little triangle contraption, centered on a rod that sits in oil. The three sides were "fine", "medium" and "rough" or something to that affect. Anyway I started at ten per side and went down by two each time. Knife got some bite, nothing great. Felt kind of wierd.
Then I remember reading about knife sharpening in my Professional Chef textbook and it clearly stating to run you knife in one direction over a stone. I then go ask the protien instructor about strokes on the stone and she says it should be in only one direction. Really didn't argue with her, just told her I had some knife knowledge and on my own stones I go back and forth.
So I guess my questions are:
Do these oil stones hold any candle to whetstones?
Is the one direction thing specific to oil stones, or more so people just don't jack up their knife?