FOOD SAFE RUST PREVENTORS ???

SALTY · Jul 29, 2000

Can anyone recommend a FOOD SAFE substance that can be used as a protective coating for the blades (edges of coated blades) of knives that will be used for food?

I like to keep something on the blade, especially the carbon steels but really don't want R.I.G., 10w-30 or A.T.F. on my bagels.

Although, Amsoil synthetic on sliced tomatoes makes for an interesting BLT!

RH · Jul 30, 2000

People here have recommended olive oil for protecting the carbon steel blade on Opinels.

SALTY · Jul 30, 2000

Also, one of the BF members was kind enough to email with his suggestion of mineral oil or vegetable oil.

Anybody have experiences with either?

Samurai6 · Jul 30, 2000

I use mineral oil all the time. Works great.

bfm · Jul 30, 2000

Just remember that olive oil will go rancid over time. Would recomend regular cleaning and re-oiling if you go with it. I normally just keep the blade clean and dry it as needed. Never had even a high carbon one start to rust unless left for more than a few weeks.

yitz · Jul 31, 2000

Try Rennaisance Wax. Not just on the blade, but will protect other parts as well and isn't greasy like oil.

Joe Talmadge · Jul 31, 2000

I use mineral oil. The heavy kind, sold in the pharmacy in the laxative section, as an "intestinal lubricant". I've been recommending this for years as a safe rust preventative, it works fine, doesn't go rancid, etc.

Will Kwan · Jul 31, 2000

Food grade silicone lubricant was recommended on the Himalayan Imports forum by Yvsa. Try a search there.

Not too long ago mineral oil was used as a laxitive and people frequently took small doses of it. I think there are recent studies that suggest it might not be so good for us. In the quantities required for a knife I can't see it harming a person. I can't recall the details.

Will