intense1 - it sounds like the right thing to me - it is what I use.
It does need to be lubricated - but whether that is water, spit or (cooking) oil, I don't think it matters much.
My dad showed me how to do it - basically hold the knife at the right angle against the stone and grind it using a figure eight motion - then repeat on the other side. I think he uses the figure 8 because it helps you do the whole length of the blade.
Note that stones will usually have a rough and a smooth side - if your knives are really blunt start on the rough side first...
As always google is your friend if you want a step by step guide...
http://www.google.com.au/search?hl=e...e+Search&meta=