Food-safe blade care

J

joeshredd

Joined
May 8, 2002
Messages
2,254
Hey guys,

I carry a damascus folder made of 15n20/1084 I think. I use it often, and also use it for my own food preparation.. or in a resturaunt when the supplied 'steak'knife' won't even cut butter...

What I'd like to know is the best and safest way to treat my blade to preserve it and allow me to use it on food stuffs... I've tried veggie oil, but I'm not overly happy with the performance or the long term results as the oil ages...

All thoughts, comments and opinions with rational backing greatly appreciated!

Thanks!
 
I don't really think you have too many options.
When this subject came up before, it was noted that consumption of a blade treated with a protectant was not recommened.
.
 
I would not treat any tool with Veg oil mainly because it can go rancid and gets pretty nasty. If you need something edible try mineral oil, it won't go bad on you.

I tend to use my knives in the kitchen for food prep and they are usually Talonite so I don't worry about oiling them. Although I have cut food with knives that had been previously wiped down with a tough cloth I wouldn't recommend it since I'm sure it's bad for you..
 
I use MPro7 cleaners and lube for my guns, and I've begun using the lube on my knives. (I only use kitchen knives for food prep, though.) MPro7 is advertised as non-toxic and has no odor whatsoever. It's an excellent product and a very light oil. I would ask the company if it is safe for use around food, even though it is non-toxic.
 
Originally posted by Walking Man
I don't really think you have too many options.
When this subject came up before, it was noted that consumption of a blade treated with a protectant was not recommened.
.
Click to expand...

I wouldn't recommend consumption of blades regardless of protectant use...;)
 
mwelch... I was curious if anyone else was gonna pick up on that!:D

Okay... so there really isn't something really safe to protect damascus that may see food preperation... dang... I guess I'll have to live with the discoloration that steak leaves on my blade, huh?
Well, I guess y'all will know that my expensive handmade is a real user! LOL!!! :cool:
 
joe, you can do a search in these forums on the subject to verify that Flitz is supposed to be safe around food stuff. I think Flitz might also have a website that you can check out.

I personally use Flitz on most of my knives and do use some of those knives to cut food stuff occasionally--no, make that often--and have not suffered serious health problems other than glowing in the dark and turning into the "Hulk" when I get hungry. ;)
 
joeshredd, go back and read cpirtle's reply again :D "If you need something edible try mineral oil, it won't go bad on you."

I picked up a bottle of mineral oil at the pharmacy, that is labelled for actual consumption, I guess as a laxative. It is absolutely non-toxic, and it does a fine job protecting blades. You only need the least little bit. Spread a drop on each side of the blade with a fingertip. You can wipe off the excess, and still see the slight sheen covering the blade.
 
I found that mineral oil from the pharmacy section of the market works well on blades used for food preparation. Mineral oil also revived the wood scales on a couple of Chicago Cutlery steak knives that went through the dishwasher a few times. It's easier to use mineral oil than argue with my wife about using the dishwasher.
Jim
 
Thanks for backing me up Ed ;) I felt like the red headed step child no one wanted to listen to...LOL

JimM, odd you should mention the handles on your Chi Cutlery, they sell a handle conditioner for ~$6 a bottle in a shoe polish style container with applicator - it's pure mineral oil..
 
Originally posted by joeshredd

What I'd like to know is the best and safest way to treat my blade to preserve it and allow me to use it on food stuffs... Thanks!
Click to expand...

What I was originally addressing was the fact that I do not of a manufacturer of an oil product that has a *protectant* in it that says it acceptable for human consumption. I use Militech, I like militech. I would cut my food with a knife that was treated with militech, but not before wiping it off.
I'm wouldn't recommend that anyone else do the same, but it's fine with me.
 
Back to the packing house again, we sprayed everything down with mineral oil after cleanup. Then after inspection we rinsed the mineral oil off where the meat came in contact. The whole purpose of the mineral oil was rust prevention, easier cleanup, and it made the stainless look better for the food inspectors when they made their round before startup in the morning. The mineral oil is of course USDA aproved for this. There was of course some mineral oil contact with meat, but not of concern to the inspectors. We rinsed the bulk of the mineral oil off with just plain water, and it was just a quick rinse. Yes, it will work as a laxative if enough is taken in,but what was left on the steel at work wasn't enough to be of concern. If you still want to use a veg oil on a blade, I would suggest a thin film of peanut oil. It's less likely to go rancid.
 
As long as we're talking handles, mineral oil works real well restoring my canes, including my ash Canemasters.
 
From some previous posts that I've read, there's an oil called Ballistol that's completely food safe.

One post mentioned a demonstration in which the salesman actually ate the oil out of the container to show its safety.
 
Originally posted by Walking Man
Doesn't olive oil remain okay over time?
Click to expand...

I use olive oil on my Damascus blade (which is my EDC) and for me this works very good. It also keeps the wood on the handle in good condition.

Joeshredd, it could be an idea to try various kinds of veg oil. Some might work better than others.
 
I Don't know how well this will work but a couple other "Maker's " claim Pam cooking spray work's well to coat the blade to stop rust and i would guess it is safe to eat . May be worth a try , i have not tried this yet , just trying to pass along some info here
 
"Pam" is made from lecithin, a natural compound derived from vegetable oil, but it gets thick and gummy over time. It is the stuff left on the edges of your pan when you bake something, the brown stuff that's hard to clean off!

John Andrews, Esav Benyamin, and cpirtle have the right idea, mineral oil. It's cheap, safe, effective for stopping rust, USDA approved, has no aftertaste, won't go rancid like the vegetable oils (especially olive oil), and proven. It only takes a light coat, you'll hardly know it's there.

Bruce
 
For knives used on food:

For blades and lubrication on folders I use mineral oil, for wood handles I use sweet almond oil, for bone and stag handles I use mineral oil.
 
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