Any harm in cooking oil?

[calyth]

Is using cooking oil like corn/canola oil on a knife ok? or is there something wrong that we shouldn't be using it on blades....
I've been doing it to a Frost Mora and so far it has been fine.

 

[tallwingedgoat]

They tend to leave sticky residues after evaporating. Nothing wrong with it for fixed blades though.

 

[Crayola]

calyth:

I used to put canola oil on my LTC kukri (when I had it). After a while (month and a bit), the blde surface was kinda sticky. YUCK! Go to a grocery store and buy a bottle of mineral oil for a few bucks (check in the pharmacy section). Mineral oil has been used on Japanese swords for ages (chogi is mineral oil with a touch of clove oil for fragrance). Also, mineral oil is an edible oil (just don't lick your knife daily, lest you enjoy sitting on the crapper a lot!).

So how are you enjoying the Mora?

 

[andr]

Olive oil doesn't evaporate. Maybe it's a bit too liquid for use on a knife? Exellent for oil lamps and food, though

P.S. What about wax? I use White Lightning, but maybe rubbing knife with a beewax candle will have same results?

 

[Chad Ward]

Second the motion on food-grade mineral oil for folding blades that will be used on and around food. I have an A.G. Russell Hocho (basically a folding santuko) that I keep lubed with mineral oil because I don't want my usual lubricants in contact with any foods. You can pick up the mineral oil any place that sells cutting boards.

Chad

 

[Mongo]

I love the Bucky avatar!!! Where did you get it?
Anyways, my question is about "food-grade mineral oil". Where again can I find this stuff? And how is it different from regular ol' mineral oil? I am considering getting and using a carbon steel bladed knife in the kitchen for your basic chopping/food prep chores. Personally I think the taste of Tuff cloth wouldn't add much to my dishes! The knife I'll be using, if I get it, would also have the black protective coating ala the Becker line. (it is the magnum camp model) Am I correct in assuming that this part doesn't need to be coated?
Thanks in advance for your answers,
Mongo

 

[Josh Feltman]

Mongo-- you can get food grade mineral oil at places like Wal-Mart, usually in the pharmacy section. Places that sell kitchen supplies may have it as well because it is used to preserve wooden cutting boards.
--Josh

 

[Mongo]

Now I'll have yet another excuse to buy a knife... spend a couple of bucks on the mineral oil, now I gotta get the knife!
Thanks,
Mongo

 

[calyth]

Well what I did is just put some cooking oil, and then wipe the excess off. It seems fine so far.. I'll see whether it'll become sticky. If it does I'll have to clean it off then.
The Mora is crazy sharp for a knife that price. I wasn't expecting it to be THAT sharp.

 

[martin j]

The main problem with olive oil, canola, corn etc is that is eventually turns rancid- therefore don't use in natural materials sheath like leather, wood, or cloth/ codura. That is why mineral oil (Walmart, Kmart, any general store or drug store) is better, it will not rot!
Martin

 

[calyth]

Martin: thanks for the heads up.
I'll probably have to clean it ASAP.

 

[Rifter]

just use something like Tuf-Glide or Flintz. I Prefer Tuf-Glide.

 

[Jin]

Japanese uses Clove oil for their Sammurai swords... but I've heard that they do have to re-oil their swords every two months, as the oil tends to get de-natured. Denatured clove oil loses which protectiveness, and the worst thing is, it is bloody hard to get rid of.

Don't know how the other vegatable oils would behave though...