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Jade is still a favorite. I can't stand the smell and itchiness, but the results ...
 
I see a lot of beautiful knives here. Some obvious users some not. Some with wood scales and some not. Most of my knives have micarta scales but I am getting more with wood right now. My question is what do you use to protect the wood scales on users? I typically clean my blades with soap and water and dry. Sometimes I will put a food safe wax on the blades and scales. I don't worry about stains and/or patina that just happens and I don't care. What I don't want to do is do or not do something that will cause bad effect. I'm mainly thinking of my users. Sometimes I do use WD40 to clean my blade when I cut tape, flashing or something that has adhesive/sealer on it. Then I rub blade down with hand sanitizer as I do use it to cut food without thought. WD probably not the best for you or flavor of choice. If I have to polish, buff, wax, clean, seal, rub and all that then I'll just let it all go natural and fall apart. I'm way to lazy to do all that. LOL
 
abraves said:
I see a lot of beautiful knives here. Some obvious users some not. Some with wood scales and some not. Most of my knives have micarta scales but I am getting more with wood right now. My question is what do you use to protect the wood scales on users? I typically clean my blades with soap and water and dry. Sometimes I will put a food safe wax on the blades and scales. I don't worry about stains and/or patina that just happens and I don't care. What I don't want to do is do or not do something that will cause bad effect. I'm mainly thinking of my users. Sometimes I do use WD40 to clean my blade when I cut tape, flashing or something that has adhesive/sealer on it. Then I rub blade down with hand sanitizer as I do use it to cut food without thought. WD probably not the best for you or flavor of choice. If I have to polish, buff, wax, clean, seal, rub and all that then I'll just let it all go natural and fall apart. I'm way to lazy to do all that. LOL
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Food grade mineral oil works ok for me, to bring a little more shine to the surface and some resistance to drying out.


But, I wonder if most treatments work on the stabilized woods? those scales should be sealed against some environmental elements, such as oils and wax.
 
abraves said:
I see a lot of beautiful knives here. Some obvious users some not. Some with wood scales and some not. Most of my knives have micarta scales but I am getting more with wood right now. My question is what do you use to protect the wood scales on users? I typically clean my blades with soap and water and dry. Sometimes I will put a food safe wax on the blades and scales. I don't worry about stains and/or patina that just happens and I don't care. What I don't want to do is do or not do something that will cause bad effect. I'm mainly thinking of my users. Sometimes I do use WD40 to clean my blade when I cut tape, flashing or something that has adhesive/sealer on it. Then I rub blade down with hand sanitizer as I do use it to cut food without thought. WD probably not the best for you or flavor of choice. If I have to polish, buff, wax, clean, seal, rub and all that then I'll just let it all go natural and fall apart. I'm way to lazy to do all that. LOL
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I use this on my scales and mineral oil on the steel.
20250725_135409.jpg
 
I've used Howard's Feed N Wax but it does have some chemicals in it.

I think my favorite is Clark's Board Wax.

Food safe and I use it on both the blade and handles. Orange and Lemon infused soft carnauba/bees paste wax.


gygi.com

Clark's Cutting Board Finishing Wax

As the last step in Clark's Cutting Board Maintenance, the Finishing Wax creates a final protective barrier between your food and your board. It also gives wood a beautiful luster, transforming it from a tool to a show piece. Finishing wax acts as a protective barrier on your wood kitchen...
gygi.com gygi.com
 
So the Howards is or is not food safe? I know I don't eat off the handle but never know. Of course I used CLP for years on my blades and I'm sure its not even close.
 
abraves said:
I see a lot of beautiful knives here. Some obvious users some not. Some with wood scales and some not. Most of my knives have micarta scales but I am getting more with wood right now. My question is what do you use to protect the wood scales on users? I typically clean my blades with soap and water and dry. Sometimes I will put a food safe wax on the blades and scales. I don't worry about stains and/or patina that just happens and I don't care. What I don't want to do is do or not do something that will cause bad effect. I'm mainly thinking of my users. Sometimes I do use WD40 to clean my blade when I cut tape, flashing or something that has adhesive/sealer on it. Then I rub blade down with hand sanitizer as I do use it to cut food without thought. WD probably not the best for you or flavor of choice. If I have to polish, buff, wax, clean, seal, rub and all that then I'll just let it all go natural and fall apart. I'm way to lazy to do all that. LOL
Click to expand...

I use Howards Feed-n- wax on all the knives as I finish them, and on all my own knives, gun stocks, furniture, and grumpy wives. I recommend it. Won't hurt metals either. Easily. Wipe on, wipe off.

Greg nailed this one.
 
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