knives and food preparation

R

rrpalma

Joined
Nov 27, 2005
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I have several knives (mostly folding Spydercos and Benchmades). I've recently started camping, so I take some of my knives with me. I periodically treat them with Shooter's Choice FP-10 and Rust Prevent (same I use on my guns) to protect them from rust, since I live in a very humid area and close to the ocean. However, I kinda suspect it would not be a good idea to use said knives in food preparation?

Thanks for reading!
 
Food grade mineral oil is your friend. They work fine for treating knives and don't evaporate and leave gunk like how so many other oils do. The only problem with using too much food grade mineral oil is that it's a wonderful laxative.

I wouldn't want to eat anything that's been cut with gun oil. 3-in-1 tastes pretty darn terrible as well.
 
I keep a bottle of food grade mineral oil on my kitchen counter for occasional use on my high carbon kitchen knives.

You would need A LOT of any ordinary lubricant or protectant to do you any harm, but why not use something effective that's guaranteed harmless.
 
I have another vote for mineral oil. I put a light coat on some of my carbon steel slipjoints. If you have mainly Spyderco and Benchmade stainless blades you could probably get away with clean and dry with no lube. However, a light sprtizing of WD-40 on a caesar salad is not bad.
 
stevekt said:
I have another vote for mineral oil. I put a light coat on some of my carbon steel slipjoints. If you have mainly Spyderco and Benchmade stainless blades you could probably get away with clean and dry with no lube. However, a light sprtizing of WD-40 on a caesar salad is not bad.
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Spyderco knives still rust(except for H1 steel), CPM-S30v from spyderco won't be any more rust resistant than CPM-S30v from like kershaw.
 
Roger999 said:
Spyderco knives still rust(except for H1 steel), CPM-S30v from spyderco won't be any more rust resistant than CPM-S30v from like kershaw.
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Yes, I realize that which is why I stated keeping them "clean and dry". I only mentioned Spyderco and Benchmade because that is what the OP stated he owned but my statement was directed towards stainless knives in general.
 
Just wipe them off before using. It's a non-issue.
You ingest more petroleum particulates from smog.
 
Mineral oil or wax. Use carnuba or beeswax-based waxes because they will stay put and will not make you sick.

The only reason why I'd stay away from food oils & fats to lube a knife is that they can become rancid and they will also pick-up and breed all sorts of nasty germs right on the knife.
 
YayILikePie said:
Food grade mineral oil is your friend. They work fine for treating knives and don't evaporate and leave gunk like how so many other oils do. The only problem with using too much food grade mineral oil is that it's a wonderful laxative.
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+1 :thumbup:
 
Thanks for all your comments. I guess I might stick with the products I'm using, but not spraying too much. Then wipe them before cutting any food.
 
rrpalma said:
Thanks for all your comments. I guess I might stick with the products I'm using, but not spraying too much. Then wipe them before cutting any food.
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You get an A+ for reading comprehension.



I also use mineral oil. It costs ~$2/16oz.
 
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davide said:
Where do you get it? I got a bottle in a Rite Aid in NYC for about 6 dollars.
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I got the last bottle from Fred Meyer. It's Kroger brand - 16fl oz for ~$1.97. Seems to be about the same price at all the grocery stores though.
 
Is regular mineral oil and fragrance (standard baby oil) ok for knives and still use for food preparation?
 
I have had good results using Ren Wax. Of course I always take care to wipe down all metal showing before putting them up.
 
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