Is olive oil good for sharpening knives?

Olive oil is not good for sharpening knives. It clogs sharpening stones, traps metal particles, and leaves a sticky film that builds up over time. That buildup reduces cutting speed and makes the stone harder to clean and less consistent in use. Olive oil also goes rancid, which creates odor and residue that you do not want on tools or around food-prep equipment. Water stones need water, and oil stones work best with proper honing oil or light mineral oil designed for sharpening. The knife edge benefits from a clean abrasive surface, not from cooking oil. If a stone needs lubrication, use the lubricant made for that stone type, not olive oil.