Food grade oil

[mtngoat]

Can anyone point me in the direction of a good food safe oil to use on my carbon steel blades?

Thanks

goat

 

[Zeasor]

MINERAL OIL available in the pharmacy section of your favorite store. Also good for protecting wooden knife handles, wooden cutting boards, etc.

 

[Bruceter]

Regular mineral oil will work.

Bruceter

 

[Cougar Allen]

Let’s see if we can find the right forum …

 

[mtngoat]

Sorry wasn't sure where to put it

 

[Salamander42]

Yep, mineral oil is the way to go. Cooking oil can also be used in a pinch, but it will gum up over time.

 

[Zeasor]

Yep, mineral oil is the way to go. Cooking oil can also be used in a pinch, but it will gum up over time.

...and can go rancid.

 

[RKH]

Try Pam. I read in Blade that a custom knifemaker uses it when the knives may be used in cooking.
RKH

 

[guyfalks]

I use mine regularly and just clean and dry them when I am done using them and have no problems. Patina, but no real problem. Most, if not all, of the patina or rust that forms occurs while the knives are in use, not after they are cleaned and dried.

For storage, mineral oil is a good choice and what I use. But I wash the knife thoroughly before using it anyway, so just about anything would probably work. And I never bother with oil when I am using them regularly.