knife oil??

T

theaxel

Joined
Feb 27, 2013
Messages
86
I'm just asking about what sort of oil i should be using to stop my high carbon knives from rusting. I was using wd-40 but that didn't seem to work that well and you can't use that if you want to prepare food.

Any suggestions, and can you just use kitchen oil???
 
You should get something like a Tuf-cloth. Oil works all well and good... If the knife is slathered at all times. I stopped using plain oil pretty quickly. Another idea is to use petroleum jelly. It works great for storage, and when wiped off leaves a thin film behind that keeps the knife coated a little bit on the go.

You could also experiment with a patina. They don't stop rust, but they definitely slow it way down (not even my Peasant has gotten rust since being patina'd).

Also, when I saw the title, all I could think was "Made with real knives!"
 
There was a rust test done by a member here recently:

Apparently Eezox is the best rust inhibitor so far.
 
If you're using the knife for food preparation, use a food grade mineral oil which can be found at most groceries or pharmacies. I would never use any petroleum based oils for food prep, but that's just me.
 
Choji oil is mineral oil with a minimal amount of clove oil for the smell.
Food grade mineral oil will do the job, and is good for natural handle materials as well.
 
What I've seen people say is mineral oil... You're going to have to go to your drug store and buy something that most people buy for constipation.
I've tried olive oil on my cast iron skillets and it doesn't seem to work as well as the vegetable shortening we have, which is sad, because I rather an olive oil residue on my cooking surface than the shortening.
 
JackHammer said:
If you're using the knife for food preparation, use a food grade mineral oil which can be found at most groceries or pharmacies. I would never use any petroleum based oils for food prep, but that's just me.
Click to expand...

Mineral oil is a petroleum product..
 
I don't know about for use with food prep, but Renaissance Wax works well for preventing rust on carbon steel. Not an oil though.
 
JackHammer said:
If you're using the knife for food preparation, use a food grade mineral oil which can be found at most groceries or pharmacies. I would never use any petroleum based oils for food prep, but that's just me.
Click to expand...

Good advice here, mineral oil if used with food. I use nano-oil for the joints.
 
Frog lube and aegis solutions edc spray both are food safe I believe and both work well.
 
Food grade mineral oil or if you want "natural", sunflower seed oil takes at least 9 months to go rancid.
 
Non toxic knife oil that is safe for food prep. Your choices are mineral oil, baby oil, gelled baby oil, or vegetable/olive oil.
The mineral oil and baby oil which is mineral oil with fragrance added is not meant to be ingested but is approved for topical use.
It's not really toxic unless you drink a shot or two and even then it will act like a laxative.
Any oil that you cook with, vegetable oils are fine but the longer they sit the more they oxidize and will have a foul taste and sour smell.
What ever oil you use, it would be advisable for you to wipe the blade down before and after use. If you are packing your lunch, spray a 3" cotton rag/tee shirt square etc with non stick cooking spray, put it in a zip lock bag. After you eat, clean and wipe down your blade.
 
Apparently Frog Lube works well and is made of food safe ingredients. Maybe something to look into?
 
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