If I am out camping, I often use my edc a lot in daily food prep. I want to keep my blade corrosion free. I don't usually have mineral oil with me when I am out and about, but I would almost always have access to something like olive oil. I was wondering is this a safe substitute or is this as bad or worse than using nothing.
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Food prep and maintenance
- Thread starter Spyder59
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Agree.
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I'm curious. Do you guys clean your blades before food prep? I always imagine guys whipping out a dirty blade and it grosses me out lol
I clean my blade when I'm done with it. When I use it next time, I just unfold it and use it.
other memory
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If possible, rinse it off with water, clean it, and dry it off after use. If you're a minimalist, hiker, bike camper, camper like me and you don't carry tools to take care of tools and you conserve water for drinking only, at least wipe it off and dry it off after use.
I wipe off my pocket folders before use. They are always covered with dust. My wife wants them washed with water, but she doesn't camp. I wash stuff fairly well after cooking, I car camp and have plenty of hot water. Stainless doesn't get oiled but my Old Hickory carbon steel blades get coated with whatever cooking oil I have. At home they get washed and recoated with mineral oil.
I camp with serious foodies and bring two or three OH cooking knives, plus a Buck 110, plus the odd pocket knife or two.
Before you backpackers laugh I have cooked as many as 100 omelets in a morning of camping! And a buddy brings an antique gas ring and a chrome-plated Dutch oven and makes funnel cakes.
I camp with serious foodies and bring two or three OH cooking knives, plus a Buck 110, plus the odd pocket knife or two.
Before you backpackers laugh I have cooked as many as 100 omelets in a morning of camping! And a buddy brings an antique gas ring and a chrome-plated Dutch oven and makes funnel cakes.
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- Dec 2, 2012
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Is your knife carbon?
If not, I wouldn't be worried.
I went camping few weeks ago and it rained half the time, the other half was humid. Not one issue.
I brought a sebenza and busse TG, busse isn't stainless I believe.
For food prep, i used the sebenza. As a chef, i wipe the blade with a damp cloth or napkin, before and after each use.
As long as the blade and knife is dried after use, i dont worry at all. I've even put away my sebenza wet in a hurry many times.
All my work knives are carbon and rusts within minutes if left wet. But I make sure to wipe each time and I'm good.
If not, I wouldn't be worried.
I went camping few weeks ago and it rained half the time, the other half was humid. Not one issue.
I brought a sebenza and busse TG, busse isn't stainless I believe.
For food prep, i used the sebenza. As a chef, i wipe the blade with a damp cloth or napkin, before and after each use.
As long as the blade and knife is dried after use, i dont worry at all. I've even put away my sebenza wet in a hurry many times.
All my work knives are carbon and rusts within minutes if left wet. But I make sure to wipe each time and I'm good.
I always carry more than one knife. One of my knives I carry is a necker that is never used for anything other than food preparation. I always keep it as clean and dry as possible when not in use, and I only use food compatible oils when sheathed, primarily mineral oil. It is not a high carbon content blade but it is not totally stainless either, and even though I wouldn't say it would be prone to rusting, corrosion is always an issue I keep in mind when sheathing my necker when not in use.