Subject pretty much says it all. What are some good oil choices for a knife that may occasionally be used for food prep?
I don't worry about it. An occasional few parts per million at worst of any oil ain't gonna hurt anybody.
second on Mineral oil. its people friendly and doesnt rot like food based oils will, nor is it toxic. Another good one is ballistol and WD-40 which are simply pressurized versions of Mineral Oil. though they have a . . . . tangier taste i guess you could say
Give beeswax or chapstick a try.
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I hear FrogLube is awesome. I've yet to try it, but it is supposed to be 100% non-toxic.
Mineral oil, unsalted lard, palm oil, beeswax, coconut oil, soy wax. Mineral oil is the established and proven choice, and it is readily available. It also makes a good honing fluid I am told.
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Mineral oil ^5th powa.
My can of WD-40 warns that it is a breathing hazard that contains petroleum distilates: "Harmful or fatal if swallowed."
That's how the company describes its own product.
"Mineral oil" is a term for a whole range of products from the same source. Properly referenced "food grade mineral oil" is what we want as a lubricant. It is refined more than other similar products. You can get it at a pharmacy.
Food grade mineral oil is the only thing I use on my knives. It works and you can eat it. It's also readily available and cheap.
Definitely "food grade" mineral oil, dirt cheap by comparison to other lubricants...plus it will keep ya regular
Having said that, Japanese Camellia Oil is excellent second choice. Actually it would be my first choice based on performance, however, it's more expensive and harder to find. It seems to be a little less viscous, less messy to apply, than M.O., at least to me. Both work well and are "food safe".
Another option would be Ballistol. I use mineral oil, though.
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