Recommendation? Knife oil coating

[John Stubley]

I would like to see a corrosion test on oils available in the kitchen, mineral oil, sunflower oil, vegetable oil, rapeseed oil, olive oil ect, You can buy a pack of 10 stanley knife blades from a £1 shop they are cheap carbon steel, coat with the test oils and spray them with water a couple of times a day for a week, check for any rancid oil not just rust.

A simple cheap test.

John.

 

[Mo2]

I would like to see a corrosion test on oils available in the kitchen, mineral oil, sunflower oil, vegetable oil, rapeseed oil, olive oil ect, You can buy a pack of 10 stanley knife blades from a £1 shop they are cheap carbon steel, coat with the test oils and spray them with water a couple of times a day for a week, check for any rancid oil not just rust.

A simple cheap test.

John.

Some of those will go rancid

 

[John Stubley]

Some of those will go rancid

I want to know which go rancid and how long it takes, In the kitchen i wipe my knives down with any food safe oil i have to hand, the knife is going to be used again within a few hours anyway but rust can be super quick depending on what you were cutting.

John.

 

[loonybin]

Frog Lube all day, every day for a blade you will use on food:
This first picture is Day 1 after spraying with an isotonic saline solution (0.9% NaCl, the same salt content as blood)

 

[craytab]

Some of those will go rancid

Yes. Don't use anything made from food, especially if the storage is any longer length of time.

I want to know which go rancid and how long it takes, In the kitchen i wipe my knives down with any food safe oil i have to hand, the knife is going to be used again within a few hours anyway but rust can be super quick depending on what you were cutting.

John.

Then do a test. So long as you are using the knife only a few hours later none of those will go rancid in that time. Now, I don't know about everyone else but where I store my kitchen cutlery is clean, i.e. no food, so no food oil. It's just not a good clean kitchen practices policy. If you are going to use the knives in a few hours I would think a good was with hot soap water and allowing to completely dry would be enough. Remember, the hot water will heat the blade meaning any moisture left after a hand drying will evaporate quickly. Oil with non food oil if you wish at that point.