Cutting Food with Your EDC

On carbon steel blades I've used mineral oil in the past, and have had great results. I read that the oil used by Samurai was mineral oul with clove oil added for fragrance (and maybe other effects, but most of the mix was mineral.) I've never used it on a folder, though. Veggie oil is bad because it can go rancid. I used to lube my LTC kukri with it, but it kinda got.... well... waxy or sticky. Then I switched to mineral and never switched back.
 
Crayola: how well does the mineral oil lube the pivot, and where (what kind of store) would I find it in?
I couldn't find miltec or white lightning in any local stores.
 
Originally posted by calyth
Crayola: how well does the mineral oil lube the pivot, and where (what kind of store) would I find it in?
I couldn't find miltec or white lightning in any local stores.
Click to expand...

You need food-grade mineral oil. You can find it at Linens & Things, Bed, Bath & Beyond or anyplace that sells wood cutting boards. I use it on an AG Russel Hocho (kind of a folding Santuko) because the knife is designed to be used on food, but still needs to be lubed.

My other folding knives get lubed with BreakFree CLP or Brownells Action Lube. If I cut food with them I'm carefull not to get too close to the pivot. Blade gets wiped down with a damp paper towel then a dry one. I don't oil my fixed blades, just keep 'em clean.

Chad
 
Lately I've been carrying my BM 750. I use it to peel oranges and cut other food. I rinse the blade under the tap and wipe in on my shirt or pants. I try not to get the pivot wet because it is hard to get dry. The info about food-grade mineral oil sounds like a good idea.
 
What kind of oil?

Mineral oil for day to day
CANOLA oil for heavy cooking(2-3 course meals)

Mineral oil also goes for the pivot. maky say it gunks up, but no problems yet up here in -20c weather. I used Gun Blueing oil for a long time, but some of my oldies have slight color around the pivot from that.

No problems on taste, reoil when food really sticks or fingerprints are not easily polished off...<img src="http://spyderco.com/forum/spyder.gif" height=25 width=25
 
Pure mineral oil (paraffinum liquidum) can be swallowed, it does not do any harm in people with intact intestinal linings.
It is routinely used to resolve constipation, either taken orally, or given as an enema.
I use mineral oil for both my carbon blades and for the pivots of my SAKs. It collects some dust, so you might end up with some gunking due to the dirt attracted, but not the mineral oil itself.
The oil I use is a small bottle of mineral oil enema, purchased at Walgreens.
I do believe, it is of the same if not greater purity as the stuff sold at Bed, Bath & Beyond etc., because it has to has the purity prescribed by the US Pharmacopeia.
The enema applicator comes handy when you apply the oil to small spots, and do not want to spill too much around.
Avoid the kind which contains citric acid and other additives for taste; buy the pure mineral oil.
 
Ed, you also have to wear your NASCAR hat everywhere, 24/7, and I do mean EVERYWHERE (inside, outside, in bed, at funerals, in church, while undergoing surgery, when swimming, ect...)

How do we know that the toothbrush was invented by a redneck?

Because, otherwise it would have been called a teethbrush!


Cheers y'all,
Allen.
 
Now that I try to stay healthy, I only eat fruits for breakfast. Anyone ever heard food combining method? It works for me ...
Oh, I ramble too much. Of course I use my EDC (balisong, PC International series, utility blade, skeletonized handle) to peel and cut the apple. Why peel? So often they put wax substance on the skin to keep them shiny.

And yes, I am the Asian Redneck (how does that sound?):cool:

AND YES, RESTAURANT KNIFE SUCKS! If you get a dull one, you ask for replacement, you get the same dull one, then you ask again, and again, and again. They might end up handling you the chef's knife if you keep insisting (and that is because you forget to have your EDC) OH BOY, how can I forget my EDC .. now I feel naked :D
 
I use mineral oil on my Opinels, but Tuf-Glide everywhere else. The Opinel is usually not an EDC and I sometimes need to cut food. So I reluctantly use the Tuf-Glide treated blade. I sure do hope that stuff is not toxic.
 
I have really good kitchen knives ($) so I rarely need an EDC in the kitchen, but have used one there in a pinch. But we cook out and camp a lot, so there's always a need to cut up food there, and I always go for whatever Im carrying at the time. I usually lick it off..and wash it later. No rust, no problems.

Danelle
 
I stopped licking stuff off my knife after...well, I think you guys can figure that part out.

I don't oil my kitchen knives because I'm pretty good about washing/drying them right after I use them. Once I took an Anza knife fishing and it was covered in rust spots within an hour or so after cutting bait even though I rinsed/dried it right after. Might have been better if I'd oiled it, but probably not the best choice of knife for fishing use.
 
FIRST OFF I HAVER NEVER used my EDC for cutting food. I am pretty easy on my knives, but even if I cut a box open with it, I could never use it on food.

I guess I must be the exception, I remember seeing a buddy use his BM to put cream cheese on a bagel, the same BM he picks his nails with, I wouldn't even touch the cream cheese after that.

I guess I am a freak, I wonder if the question was asked if you always wash your hands before you eat, what the answer would be.

Guess I am the only one worried about "germs" ;)
 
AZTACMAN...I can see where you're coming from--germs were one of the reasons that I've never used my EDC to cut food. But on the other hand, I'd rather trust my EDC than the silverware in a restaurant because at least I know where it's been (and would clean it accordingly).

Since we're on the subject of germs now...I was thinking that you could use some of that hand-sanitizer stuff on the blade before using it for food (if there were no soap and water handy). I keep a bottle of that in my car. You guys think there would be any adverse affects on the blade?
 
AZTACMAN, that is why I have at least two EDC knives. If I have to cut some food, this is reserved to the SAK I carry. Packs etc. are cut with the other knife.
After using the SAK blade I always rinse it off with hot water, and later, at home wash it again with detergent too.
However I am overreacting this issue too.
Believe it or not, the number one source of food borne diseases is the food itself, while the hands of the persons handling it are close second. Pocketknives even do not make it in the statistics.
We are not talking about butcher's and kitchen knives, or cutting boards used to process raw meat and/or vegetables.
 
Originally posted by littleknife

The oil I use is a small bottle of mineral oil enema, purchased at Walgreens...Avoid the kind which contains citric acid and other additives for taste; buy the pure mineral oil.
Click to expand...
Yikes, they have flavored enemas now?!?!:D
 
Josh, the same moneral oil can be taken both orally and given as an enema. Its intented action is the same as when it is used at the folder pivots: reduces the friction.
While down there taste does not matter (maybe with the exception of the hot - if it qualifies as a taste at all -, which can be a real pain in the enema target), the "tasteless" mineral oil is really a challenge to be swallowed, especially for children or elderly people.
BTW, now I came to realize, why do b$ttheads have real poor taste. :D
 
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