blade oil question

rschuch

rschuch

Joined
Apr 18, 2014
Messages
709
I live in FL, so I really need to keep my GECs, S&Ms and other high carbon blades oiled up to prevent pepper spots. I had some gun oil I was using, but ran out and, being cheap and having guitars, I started using Alisyn, which is a synthetic oil used for fingerboards. I've recently noticed some yellowing of the oil on the blades when I've gone back to them, so my question is: is this oil OK for knives? Are synthetic oils in general OK to use, or should I stick (no pun intended) to gun oils or something else, like 10-W40 ;)

Thanks.

Knurling_turtle wants to know if anyone uses Mobile 1 synthetic for lube and protection?
 
Can I piggy back on the OP to ask if anyone uses Mobile 1 synthetic for lube and protection? Honest question.
 
I use mineral oil. Its cheap and food safe.
all my carbon blades have a very light coating

mobil one works great for my ar15 and sks.
 
I would stay away from oils designed for internal combustion engines.

Personally, I use mineral oil (the kind sold in the pharmacy as a laxative). It's very pure, so it does not yellow or become gummy. It forms a good barrier to moisture. It also lubricates well. It's also "food safe", if that makes a difference to you.
 
I use either honing oil or butcher block oil. Both are food grade mineral oils that are less viscous than the mineral oil USP from the pharmacy. Norton Honing Oil for about $5 for 4oz or Howard's Butcher block oil for about $8 for 12 oz, both at Home Depot if you are in the US.

I've used the pharmacy grade but it was just too thick for my preferences.
 
I originally come from a sword collecting background before I got into smaller fixed blades and folders so my go to has always been choji oil which is just mineral oil mixed with clove oil(love the smell) and it works for about 99% of blades but for long time storage or those blades of naked high carbon steel I use Renaissance wax.
 
For storage I always use breakfree CLP.
For users, I wipe on whatever after use, and with my fingers between use - results in patina, no rust.
 
knarfeng said:
I would stay away from oils designed for internal combustion engines.

Personally, I use mineral oil (the kind sold in the pharmacy as a laxative). It's very pure, so it does not yellow or become gummy. It forms a good barrier to moisture. It also lubricates well. It's also "food safe", if that makes a difference to you.
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I generally use mineral oil too because I use many of my folders for occasional food duty, but assuming a knife would not be used for food preparation or otherwise used for something related to human consumption, what is the problem with an oil which is used or designed for an internal combustion engine or something similar? Do you have any citations to any studies or empirical evidence of the harmful effects of using such a lubricant on a knife?
 
People worry too much about stuff like this, I remember the days when I washed my hands with gasoline after working on the truck.
 
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