Food safe lube for knives?

J

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Joined
Aug 23, 2003
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185
I've only used Breakfree CLP for my folders, and only at the pivot point. But I'm considering switching to a more food safe lube. What can you recommend?
 
U.S.P. grade mineral oil is all I use on my knives. Never know when you need to cut up a pepperoni stick or venison kielbasi.
 
so cutting salami while ice fishing 24 hours after lubing my grip with bluelube was bad? crap
 
elkins45 said:
Mineral oil, or unsalted lard (no, that's not a joke).
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I wouldn't think lard or tallow would be a good choice because they are solid at room temp. Love to cook with homemade tallow though! It's practically all I use if I have a choice!

I use mineral oil on all of my slipjoints and food knives. Also, I use it on the cutting boards.

Make sure you get the lubricant laxative grade. It's most pure and has no odor or taste. I got mine at CVS/Walgreens. Any pharmacy will have it.
 
Stay away from animal or vegetable oils and fats, as they can go rancid. They also don't get along very well with leather and wood.

Mineral oil's a great choice. Glycerine would probably work too, though I haven't tried that.
 
I find I don't need to lube that much, I typically try to fully break my knife down once a year or so depending on use. I just run a Tuf-Cloth over it.
 
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