Food-safe blade care

If you feel the drugstore variety Mineral oil is to viscous, a much thinner food safe mineral oil is sold as wooden cutting board dressing/preservative.
 
I hadn't checked this thread and all of a sudden it's going on two pages! LOL!!!
To all of you... Thanks!

I think I'll try the mineral oil route, as I already use it on my stag and opals. I was just a little worried on the discoloration I've already experienced...although it does sorta look like a rainbow effect right now and kinda adds to it in a way...

BTW: the blade I'm carrying and using is an Audra Draper Aloha Cowgirl in damascus and I love it... so much so that I 'look' for opportunities to use it in public... and steak cutting just seems so apropos!:cool:
 
I don't think a drop of oil wiped on a blade then wiped down is going to transfer to food enough to be noticeable or hazardous to your health. I'm sure the hormones in the steak and pesticides on the veggies are far more unhealthy than the miniscule amount of oil you'd injest in your lifetime.
 
I don't eat steak and I wash my veggies, and I don't see why I should have to think about the oil I use when an effective and food-grade mineral oil is so easily and cheaply available.

But I do agree that it doesn't make sense to hyperventilate over a few molecules here and there. Whenever we dropped a piece of food, we picked it up, dusted it off, and ate it. My grandmother said, you have to eat a ton of dirt in your lifetime, don't worry about it. :D
 
... It is highly recomended that you dont use:
Antifreeze
Powersteering fluid
Auto Tranny fluid...
The WORST differential fluid (gear oil + anti-slip agents)
Motor oil
Brake fluid
Or winshield whiper fluid (no experience with this one)

I've tasted all of thesse (unintentional) ... an I 'guess' i'm ok ;)
 
We called it the "Three Second Rule": 3 seconds between hitting the floor and grabbing it back up! LOL!!!;)

Y'all, I ain't too worried about a little bit o' somthin' on my food, I'm just looking for the best... and Balistol or mineral oil will do the trick!

Thanks all who helped!
 
Hey Bruce... that's why we had the 3 second rule... anything on the floor longer didn't last 'cause the dog got it!!:D
 
If food falls on the floor, just stomp on it five times--that should kill the germs and make it safe for eating. ;)

The label on my bottle of Flitz says that it's "USDA Authorized for use in Federally Inspected Meat & Poultry Plants." I like Flitz because it dries nicely and doesn't become a dust or dirt magnet. (Although Flitz does smell pretty raunchy when initially applied). :barf:
 
eh. well.
i eat with my 154cm knives
guess what? i just wipe them off on tissue and rinse with water
haven't noticed staining of any sort

could be a problem with carbon steels tho, i think
 
Ballistol!

In addition to being totally food safe, it is an outstanding lubricant and preservative.

It seems to work as well or better than Break Free on folder pivots.

YMMV.

Dan
 
You must log in or register to reply here.
Back
Top