Eatable rust prevention?

N

Necroshine

Joined
Jan 12, 2006
Messages
68
On a high carbn blade that will used for food prep, do you guys still use regular oil for rust prevention, or something that is o.k. to consume? If so, what works good? Not that I have anything but stainless in the kitchen, but my hunting and camp knives I keep oiled. At work I eat my sandwitch with oily, greasy hands all the time, but I figure other people might not like it to much.
 
Use food grade mineral oil available at your local pharmacy. It is excellent for the stag, bone, and wood handles of your knives as well. Good luck.
 
AG Russell has a product called Rust Free that works very well. I once mentioned that I used 3-in-1 oil to clean my blades and he sent me a bottle so I wouldn't be eating a petrolium product. Nice guy, that AG!
 
I used carbon steel for years in the kitchen and never used oil. Immediately when finished using it just clean and dry it [don't polish let it develop a patina] .Long term storage coat with oil , I use RIG a preservative grease.
 
I agree with Mete that the patina is good if you like that look. The patina he is refering to actually helps prevent rust. It is that gray or grayish-black look the blade can get over time. Some people even cut tomatoes or onions with new blades to encourage its formation on the blade. Although it may not look pleasant on the blade, it is only asthetically unpleasant, as it is perfectly safe. I just prefer to keep my blades (ie. gutting, skinning, and butchering) oiled with mineral oil and maintain the original look as much as possible.
 
It isn't the patina on the sides that is the problem, the edge patina's as well, and that is *way* weaker and more brittle than the steel it formed from. Oiling them doesn't even help because it just gets burnished off as soon as you use it. The most you can do is not leave them exposed to food acids, but with some steels this doesn't matter as they patina instantly, L6 for example will corrode as you slice up an apple.

-Cliff
 
I use a little mineral oil on my kitchen knives when I think they need something. It doesnt take much and is harmless tasteless and clear. Rusting really isnt a problem with my kitchen knives. If you think you need some protection just buy a bottle from you local supermarket or drug store. Works great on wooden handles and on my wooden cutting board.
 
As stjames posted RustFree works great and is one of my favorites.
A little goes a long way! :thumbup: :D
 
Do you know what is in RUSTFREE? I would suspect that it is mostly mineral oil.
Glad your happy with it though.
 
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