1. Spread a few drops of honing oil on the stone. Use the coarse side of the stone first.
2. Lay the blade of the knife flat on the stone, then raise the back of the blade slightly, about 1/16 inch. Push the blade back and forth the length of the stone, applying pressure all the while. Apply pressure only when pushing the edge first if your are sharpening a folding knife, otherwise it will fold on your hand. Continue on both sides of the blade. Turn the stone over and repeat this procedure on the fine side of the stone until the edge becomes sharp.
3. When you think the edge is sharp, test with your thumbnail. If it is sharp, it will catch on your nail, digging in. If it is not yet sharp, it will slide off. Test all along the blade edge, especially out near the point.

   With foil, make a pan shape large enough to hold all the fish filets without stacking.
   Place fish in the foil pan. Squeeze the oranges over the fish and add the other ingredients. Add water if needed to barely cover the fish.
   Make a foil top for the pan and seal the edges by pinching them together.
   Place in coals or oven for 15 minutes.