Keeping a folding knife used for food prep lubricated?

S

SurfingSalmon

Joined
Jan 11, 2011
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310
Preparing food with my folder is something that I greatly enjoy doing. I guess most of enjoyment from the knife universe comes from cutting apples and tomatoes or spreading butter.

What sort of chemical can I lubricate the blade with? I'm pretty sure WD-40, 3-in-1 oil, ballistic, and rem-oil won't fare to well in my stomach... I've glanced over some search engine searches and I think mineral oil may be adequate? Do y'all have any specific suggestions?

Much thanks in advance!
 
I use a toothpick or match stick dipped in mineral oil and apply one drop to each blade at the pivot. Work the blade, wipe of excess. Reapply after washing knife or as needed.
 
Just keep the blade clean & dry after use. I've never oiled or otherwise lubed the blade on any of mine. I generally just wipe them down with some Windex on a paper towel after using them. No worries, works like a charm. So long as the knife gets used regularly, and then cleaned up afterwards, that's all most knives will ever need.
 
cvc said:
I use a toothpick or match stick dipped in mineral oil and apply one drop to each blade at the pivot. Work the blade, wipe of excess. Reapply after washing knife or as needed.
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Ah, yes, this is what I generally do except with a not-mineral oil. I wipe off the blade before I use it, sometimes with soap, run some water over the blade, then get on to work. Do you have any specific mineral oil in mind (i.e. brand)?

Obsessed with Edges said:
Just keep the blade clean & dry after use. I've never oiled or otherwise lubed the blade on any of mine. I generally just wipe them down with some Windex on a paper towel after using them. No worries, works like a charm. So long as the knife gets used regularly, and then cleaned up afterwards, that's all most knives will ever need.
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Hmm okay. Does this just apply to stainless steels? I've been using a carbon steel Opinel as of lately and I plan on purchasing some Case cutlery in their CV. Should I be extra cautious with maintaining them or is the good ol' wipe 'n' wash fine, too (as well as oiling the pivot every fortnight or so)?
 
I started using vegetable oil many years ago without any issues... after all it is used to cook with.
 
SurfingSalmon said:
(...)Hmm okay. Does this just apply to stainless steels? I've been using a carbon steel Opinel as of lately and I plan on purchasing some Case cutlery in their CV. Should I be extra cautious with maintaining them or is the good ol' wipe 'n' wash fine, too (as well as oiling the pivot every fortnight or so)?
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The Windex wipedown applies to every knife I use, which are mostly stainless and a few carbon blades as well (including both a carbon and stainless Opinel No. 08). Lately I've been using my Schrade 8OT stockman in 1095 for food prep (fruit, tomatoes, pickles), and have been cleaning it the same way. Carbon blades will also patina very nicely from cutting fruits & such, which will add some rust protection over the longer term. Lubing the pivot occasionally is always a good idea, especially if you frequently rinse the blades. Just make sure it's clean before oiling it, or it'll just get gummed up & sticky.
 
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Food grade mineral oil purchased in a drug store.

Don't use vegetable oils. They will go rancid and before they do, they make nice bacteria growth farms.
 
I've recently started using a very light coating of lip balm on my knives. I always have some with me, and figure it must be OK to ingest or you wouldn't be able to put it on your lips. Just rubbing your finger on the balm and spreading it lightly on the blade forms a thin coating that seems to last well and prevent rust.
 
Alright thanks all, definitely going to try out mineral oil. Going to try out the Windex option, too, next time I clean the windows. Lip balm seems like an interesting idea....
 
Just bought a bottle of that mineral oil stuff from my local drugstore
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Should I be worried about any of these warnings?
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Don't worry about the 'warnings' on that bottle. In the miniscule amounts that will be left on your blades, you'll never notice any of the 'unpleasant' effects. The fact that the stuff is formulated to be ingested is actually a good thing. It's completely non-toxic; your body can't chemically absorb it, which is why it works for the purpose indicated on the bottle. ;)

On the other hand, a tablespoon or two of the stuff, directly ingested, will leave you rather 'uncomforable' for several hours. It does work very effectively when used according to the directions indicated on the bottle (please don't ask how I know this :eek:).
 
Edit. I neglected too see the part about food prep. Vegetable oil, or spray the knives with PAM and wipe off the excess. I've heard of using bee's wax too.
 
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Ballistol is mineral oil with a few additives and is considered food safe, but mineral oil's a LOT cheaper. :)
 
Wash the knife after use in clean water,dry it with a cloth and then lightly oil it with mineral oil.Goes well with all steels i have on my knives.(S90v,M4,M390,s35vn,s30...).
 
Chapstick, Blistex, Burt's Bees (though it's expensive and doesn't seem like it would leave a good taste), etc. are very useful for keeping carbon or CV blades coated. They are food safe.
 
If it needs lubricated, mineral oil is good, as mentioned above. Many knives only need to be kept clean, as they have teflon, phosphor bronze, or other lubricious washers which only need be kept free of grit.
 
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