Do coated carbon blades still need to be oiled?

D

DangerZone98

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Dec 7, 2019
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Hello folks. My SOP for carbon blades is basically wipe it dry, put machine oil on it, let it sit for a bit, then wipe off and resheathe. Do black coated blades need to be oiled as well? What if it’s not a DLC coat but some other mystery coat? I’d greatly appreciate your inputs.
 
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I wipe down the bevels, at least. As Mr. Martin suggested, I also use mineral oil for blades that will or could see food use. If you're looking for it, it's in the pharmacy in the laxative section. I couldn't find it and had to ask... :oops:
 
Thanks for the input folks. The knife is a budget chopper really, so it won’t be involved in food prep. I suppose I’ll oil the black coat too just to be safe.
 
On non-stainless steels, corrosion you can't even see can affect the edge and cutting ability. Keep 'em protected!

Some cutting tests have included the addition of mildly corrosive ingredients to the test medium and it had a substantial influence in the difference between the edge retention scores of non-stainless vs. stainless steels.
 
Alberta Ed said:
Vaseline is another food safe recommendation. In the field you can use fire starters -- cotton balls with a dollop of Vaseline worked in -- to wipe down your blade.
Click to expand...
Never tried this before, interesting. Do you keep the Vaseline on the blade or wipe it off after a time?
 
All coatings wear off or scratch off. The harder the use, the more so.
Eventually a patina forms on carbon steel if you give it a chance. But you need to give it a chance and hold off rust.
So it's better to be safe.
 
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