Cleaning Stones and Steels?

I use stones and a steel to keep a razor sharp edge on my knives. I apply light oil when using the stone.
My question is….do you ever need to clean the stone or the steel? If so, is dish soap what I should use?

They both still work just fine but I can’t imagine them not collecting filings. The stones I know for sure have filings because they have turned to a darker color.

What’s your thoughts….how do you take care of your sharpening tools?
Just thought I would ask the best for your opinions

The stones I just keep using until they get too big of a groove where it throws off the angle. Never reconditioned one.
I use steel wool or emory on my steels to keep the small pits out then any oil to keep from rusting-pitting. Have you ever used the ceramic steels Bret? Makes for a good second step between the stone and the fine steel

Dish soap and hot water works great. At the restaurant, I run the tri-stone through the dishwasher every six months or so, probably not the best for it but it works like its brand new. Just make sure that it is completely dry before adding oil and using.
As for the steel, I run that through the dish washer more as it gets used more. Really gets rid of the filings as most steels are magnetic to some degree.

Ron

I do as Ron said but instead of dishwasher I would use dishsoap /hot water and a scratchy sponge ,scrub lightyand the steel in dishwasher

To lift imbedded grit from stone you can put it in a quart jar with a cover and fill it with denatured alcohol. Leave it soak for ten minutes and then swish it around to help wash the grit out/off. Laquer thinner will work too, but the alcohol is non toxic when dried.

wrap an absorbent towel around your stones and bake in a warm oven for 5 or 6 hrs. Use a brass brush with a little solvent for the steels

I use water, Comet or Bar Keepers Friend, and a green Scotch brite pad. Then I rinse completely and let dry.

Regards,

Scott Mueller