Food Grade Lubricants...

MelancholyMutt

MelancholyMutt

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Apr 13, 2002
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I just got myself a can of "Sprayon" Food Grade Clear Lube... They make a whole slew of "Food Grade" lubricants with silicone or Teflon. I checked the Material Safety Data Sheet which states that these lubes are NOT safe to ingest, yet they are safe to use around food... What's the deal? who's right? can I use them to protect my high carbon kitchen knives?
 
i think its ok, the place where it says theyre not safe to ingest is telling the truth, but since you're just coating your knives with it, any that ends up on your food will be a negligible amount. As long as youre not eating the lubricants directly your should be fine. besides, whatever doesnt kill you makes you stronger..:D
 
Meloncholy... I think you need to know about this. ;)

http://www.ballistol.com/

Originally posted by MelancholyMutt
I just got myself a can of "Sprayon" Food Grade Clear Lube... They make a whole slew of "Food Grade" lubricants with silicone or Teflon. I checked the Material Safety Data Sheet which states that these lubes are NOT safe to ingest, yet they are safe to use around food... What's the deal? who's right? can I use them to protect my high carbon kitchen knives?
Click to expand...
 
"what ever doesn't kill you, will make you stronger"

True, unless there are any ingredients that are bioaccumulative.
Materials like these stay in your system. If your continuously exposed, these materials will build up in your system till eventually it would cause you permanent damage or death.

eg. Mad hatter's disease cause by the build up of mercury.

But this information is probably irrelevant. :D
 
Hmm... I can't answer your specific question. However, I've always wondered about WD-40, which seems to offer a similar contradiction.

If you look at a can of WD-40, it says on the label (in a little box), "AUTHORIZED BY USDA For use in Federally inspected meat and poultry plants." However, under the "DANGER" heading on the same label, it says, "HARMFUL OR FATAL IF SWALLOWED". LOL! :rolleyes: {Quoted caps are from the label, BTW.}

Maybe it's ok to use WD-40 in the meat processing machinery or something, but it's not cool if it gets on the actual food? :confused:
 
Yup, food grade mineral oil -- found wherever they sell good cutting boards. Try Bed, Bath & Beyond or Linen's & Things. I use it to lube a couple of folders that regularly get used in the kitchen as well as a putting a very light coating on my usual chef's knife every once in a while. Good stuff, and you don't have to worry about accumulation.

Chad
 
Mineral oil (a.k.a. laxative) is cheap and a good blade protector. On the other hand, I just dry our carbon steel kitchen knives after hand washing the blades. The patina that develops after exposure to acid sustances (meat, citrus fruits) helps protect against corrosion and doesn't impart any taste to foods. My favorite French chef's knife is almost black after years of use and still outcuts anything else in the kitchen rack.
 
I use baby oil for lubricating and oiling my knives. It's mineral and I assume it's not harmful to human health, plus it smells good.

anyone else also using this stuff?
 
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