How to make knife food safe (lubing question)

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verum14

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Hey there! I thought it'd be good to make an account here for this question, but I feel like I might stay even after, looks like a nice community.

So basically I am looking into pick up a new knife to add to my collection, however I have never really used food safe oil (never really had a reason or wanted to), and I would like to use it on this knife. Is there anything I should do once I get my knife (it will be fixed most likely) in regards to the oil added by whatever company makes the knife? I can guarantee those aren't safe for eating, and I am not too sure just coating it with the oil I buy will change that much.

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Not sure if that made sense, so if it didn't... basically I want to add food-safe oil to a new knife, should I worry about the factory's oils, and if so how to fix the problem.
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Thanks! All suggestions are appreciated :)
 
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I use my edc for food. I may be incorrect in that I'm only concerned about the blade itself that will touch the food. So when I get a knife, I usually clean mostly just the blade with soap and water.

Then to oil it, I use mineral oil which is food grade. I forget now whether all mineral oil is food grade and where I got it from. I pulled my bottle out and it says "Mineral Oil." Underneath it says Lubricant Laxative. For Relief of Occasional Constipation. So i guess that's how I know it's food safe. I have a syringe that I use to get the mineral oil to the pivot.

Bottom line, use mineral oil, it's food safe plus it'll help you be a regular guy, if you know what I mean.
 
Haha so I guess there is another, hidden, advantage to owning knives.

Thanks! And actually in the 5 minutes since I made the original post, I've changed my mind about going fixed blade actually to edc once again lol

One more thing... I probably already know the answer to this but I am going to ask anyways. For food on an edc do you prefer clip or american tanto
 
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This is one area H1 steel shines. I use my Salt1to cut up fruit quite often. Since it doesn't rust I just wash it in the sink with the other silverware. No oil required. As for which fixed blade to pick, there is probably no wrong answer.
 
You can buy food-grade mineral oil at the pharmacy in the laxative section. They have it there because while it's harmless it's also indigestible so if taking a dose of it, it passes right through the station without slowing down. :D But in the amount on a knife it has zero ill effect. It's common for dried fruits used in trail mixes and similar to have a light coating of mineral oil on them to keep them from clumping together. Just make sure you use food grade, because you can readily buy cruder versions of it or blends that aren't so safe, such as the oil used for lubricating hair clippers.
 
FortyTwoBlades said:
You can buy food-grade mineral oil at the pharmacy in the laxative section. They have it there because while it's harmless it's also indigestible so if taking a dose of it, it passes right through the station without slowing down. :D But in the amount on a knife it has zero ill effect. It's common for dried fruits used in trail mixes and similar to have a light coating of mineral oil on them to keep them from clumping together. Just make sure you use food grade, because you can readily buy cruder versions of it or blends that aren't so safe, such as the oil used for lubricating hair clippers.
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That helps even more, thanks! I will check once I get a chance to head down to the pharmacy.
 
I never use lube on my daily carry folder (Bradley Alias). It has bronze phosphorous washers. And I've never had any difficulty opening it.

I don't believe that lube is all that necessary on modern folders with pivot washers and stainless steel blades. I can see using it on an "old style" folder with no washers and carbon steel blade, but I believe that any modern folder of quality should be able to function just fine without lube. After all, there isn't really a lot of high-speed friction going on inside a pocket knife.
 
verum14 said:
Hey there! I thought it'd be good to make an account here for this question, but I feel like I might stay even after, looks like a nice community.

So basically I am looking into pick up a new knife to add to my collection, however I have never really used food safe oil (never really had a reason or wanted to), and I would like to use it on this knife. Is there anything I should do once I get my knife (it will be fixed most likely) in regards to the oil added by whatever company makes the knife? I can guarantee those aren't safe for eating, and I am not too sure just coating it with the oil I buy will change that much.

-
Not sure if that made sense, so if it didn't... basically I want to add food-safe oil to a new knife, should I worry about the factory's oils, and if so how to fix the problem.
-

Thanks! All suggestions are appreciated :)
Click to expand...

Best I have found is ballistol!
 
killgar said:
I never use lube on my daily carry folder (Bradley Alias). It has bronze phosphorous washers. And I've never had any difficulty opening it.

I don't believe that lube is all that necessary on modern folders with pivot washers and stainless steel blades. I can see using it on an "old style" folder with no washers and carbon steel blade, but I believe that any modern folder of quality should be able to function just fine without lube. After all, there isn't really a lot of high-speed friction going on inside a pocket knife.
Click to expand...

No, but there IS friction. A lubricant can decrease the wear factor many times over.
 
Ballistol-

Foodsafe
Green contents

NOT AN OIL BASED PRODUCT.

Water soluble and yet, protects and lubricates...works on my guns, furniture and knives. :)
 
It would take a while and probably be considered spam if I replied to each of your responses individually --

Killgar: Sort of.. I have yet to need and oil up my folders as well, but if I was going to be using this on food I would like to make sure to prevent rust (especially in the actual folding part of the knife), and I would most likely need to oil it up more often as well because I would be doing a quick blade wash after use in it is on food as well.

Thanks for all your suggestions on this topic, I will be sure to try some of these (and of course read some other reviews as well, that's just me). I will try and report back my results, but it may take a little while!
 
Any store that has a pharmacy section with have food safe pharmacy grade mineral oil. It's usually with the laxatives. Costs $3~$5 a pint and will last a long time.

Never use any vegetable-based cooking oil as it will rancid and taint food.


Oh ... and WELCOME to the forums!
 
As others have said Mineral oil is the way to go. But there is the other issue of food getting into the pivot and becoming a health hazard as it's very difficult to get in there and fully clean it all out as there is more to the knife than just cleaning the blade and what you can see. My suggestion is pick up a cheap ultrasonic and use that with some dish soap assuming you don't have any materials that will be harmed by the ultrasonic like pearl handles, and just use that occasionally or more often if you frequently use it for food on top of the normal soap and water washing you do to clean up the knife after use. This is assuming you use a folding knife though and not a fixed blade.
 
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