Blade Protectant that’s food safe?

All my blades get mineral oil.
All my pivots get something toxic.
Occasionally I get pivot-drippy, for instance if I need to displace water.
-In that case there’s lots of compressed air followed by several mineral oil blade wipes to detoxify and restore the blade’s cathartic goodness.
 
Mineral oil on mine. Not the best for pivot lube if too much is used as it attracts dirt and particles. But a small drop works great.

I use mineral oil on all my rust prone fixed blades with great results for many moons.
 
I've rubbed ezox on nested liners when opening up a knife or a qtip when it's put together. but on the blade if I do use something it's balistol. I recently started using nano oil on pivots.
 
Froglube CLP paste is marketed for gun care but is great on knives, supposedly as both a cleaning solvent and a lubricant. It’s touted as using only “bio-based and food grade ingredients.” The paste is nice compared to oil because it only goes where you put it.
 
I use Tuf Glide on most my pivots ... as stated before a very small drop does the job ... and never enough to run on the blade ...

Frog Lube is safe but I general use mineral oil ... Norton Sharpening oil is food grade mineral oil and a lil goes a long way ... or buy it in the pharmacy section ...

I just started using Eezox under handle scales ... again just a bit not enough to run on the blade ... not food safe but great product ...

now having said all that ... even a non stainless knife I may wipe with mineral oil for storage or to carry ... but the blades all get wiped down before I ever use on food ... then get cleaned and recoated ... so I don't worry so much about what I use as I never just take a knife out and cut food ... exception maybe my Alox Farmer SAK.

But if you want to coat and use without wiping the blades off ... its hard to beat simple food grade mineral oil ... on price or performance.
 
You see, the thing about these threads is....

If I choose something to oil my blades with (or pivots) poorly, process food with them and I get something bad 20 or 30 years down the line, no one will put two and two together. Let alone predict this right now.

Just take a look at the ingredients of each product and ask yourself if you feel comfortable touching your food with it.

I personally prefer Ballistol, but I'm a bit strange in the head and actually like the way it smells.
 
Nice how some of you derailed the thread. The OP asked about blade corrosion protection thats food safe. “Blade” not pivot.
Mineral oil seems to be what everyone uses.
 
115Italian said:
Nice how some of you derailed the thread. The OP asked about blade corrosion protection thats food safe. “Blade” not pivot.
Mineral oil seems to be what everyone uses.
Click to expand...

I dont take it as derailing at all, because it is an important point...while mineral oil is a great blade protectant, it isn't a good joint lubricant. It just gunks up the works.
 
I worked in a butcher shop for over 20 years starting in 1968. It was mineral oil then and mineral oil now for me. We even rubbed a little on the angle iron table frames and legs.
 
BlueBonnet said:
What is your favorite corrosion preventor for EDC folders, but would be safe to cut your meal with?
Click to expand...
morrell-snow-cap-lard-001663400.jpg

Zieg
 
Yup, internet says dosage for adults is 15 to 45 ml of mineral oil orally, thats 3-9 teaspoons; and its only a lubricating laxative ... no way you'd get that much oil into your food from a knife
 
Maybe I just need a bigger knife?









ETA: :D
 
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I use Circa 1850 Terra Nova natural oil, 100% Kosher, safe for food contact, and FDA approved. It cures completely leaving a waxy finish.
 
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