Blade Protectant that’s food safe?

B

BlueBonnet

Joined
Apr 19, 2018
Messages
31
What is your favorite corrosion preventor for EDC folders, but would be safe to cut your meal with?
 
I'm a Tuf-Glide user for many many years now. I've cut food with the pivot lubed with this before with no problems. I don't slather my pivots, one drop per side slicks my action back up like butter. If you have oil running down your blade, you're using too much.
 
Keep the blades dry so they a) don't rust and b) don't attract lint. Take it out of your pocket at night and give it a wipe down with a dry rag to check for rust.

Mineral oil on the pivots if necessary.

I do this with an opinel, rarely have rust issues but developed a dark patina.
 
91bravo said:
I'm a Tuf-Glide user for many many years now. I've cut food with the pivot lubed with this before with no problems. I don't slather my pivots, one drop per side slicks my action back up like butter. If you have oil running down your blade, you're using too much.
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Tuf-glide is NOT food safe. Bad advise!
 
TimmyJ said:
Tuf-glide is NOT food safe. Bad advise!
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Oh, you must be one of those that has oil running down your blade. :confused:

If you would read my post before, it said mineral oil.

Sometimes I do cut food with a knife that's been lubed with Tuf-Glide. I cut with my edge, not my pivot. It's not very difficult to do either, unless you're one of those that lube til it runs down your blade.
 
Obenauf’s bee’s wax/leather treatment is great for protecting blades. It smells and taste great too.
 
91bravo said:
Oh, you must be one of those that has oil running down your blade. :confused:

If you would read my post before, it said mineral oil.

Sometimes I do cut food with a knife that's been lubed with Tuf-Glide. I cut with my edge, not my pivot. It's not very difficult to do either, unless you're one of those that lube til it runs down your blade.
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Then why suggest tuf-glide in a thread about food safe protectants? :confused:
 
TimmyJ said:
Then why suggest tuf-glide in a thread about food safe protectants? :confused:
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I didn't suggest Tuf-Glide. I suggested mineral oil. I only explained my own experience about my own knives. Anyone with comprehension skills could see that. I cut food with my knives no matter what they are lubed with. It takes zero to no skill to cut something without rubbing your pivot all over it. Is this something that you are not able to do for yourself?
 
I use break free for knives I rarely use for food and mineral oil for blades I'll most likely use for foods.
 
Mineral oil for me. I wipe it down and wash it off before cutting food though but it isn’t dangerous.

Worst case is that you’ll be on the crapper for a while if you ingest a lot of it. :eek:
 
All my folders are either stainless or coated so I don't bother. But my Japanese cooking knives in White and Blue steel always get a coating of
Tsubaki Abura (Camelia Oil) before putting away. This is used by chefs/professional cooks in Japan.
 
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