Lubricants / Rust prevention around food

M

Mindz_I

Joined
Nov 6, 2002
Messages
435
In the past I've always wiped down my blades with some sentry tuf-cloth or an old rag coated in 3-in-1 oil.

However, since neither of these sit particularly well with the preperation of food, what do people reccomend as a rust inhibitor for a blade that will be on and around food, as well as carrying out minor camp tasks?

Cheers
 
I use canola oil on my high carbon kitchen knives for short term protection. For long term I would suspect that paraffin or beeswax would be good as they are both considered acceptable for use on food processing equipment by the USDA. I've never actually used them though, but I know some makers coat their blades with them before they send them out.
 
Cheers guys, I'll bare the suggestions in mind.

hmmm mineral oil. While it might be suitable, it's never been something I'd have thought particularly good for you :D

Thanks again
 
Mineral oil won't hurt you, though according to the bottle, it is a laxative when taken in large amounts. I doubt that you could put enough mineral oil on a blade to have to worry about that though.
--Josh
 
There have been other threads on this and mineral oil is often recomended, I use it and like it, if you do a search you´ll find more comments.
 
you can also use Ballistol. You can supposedly drink it. But I don't think you would want to after taking a whiff.

Jon
 
:)I have suggestion. I use food grade silicone on most of the knives I sharpen that are Hi Carbon steel. It's used in the food industry when you need a lubricant. You can even modified it by using with a natural oil Canola, Olive, Sesame or other oil you prefer.
 
So, if I wipe a blade with a tuff cloth and then the next day cut a piece of meat with that knife and eat the meat, will I get sick? I don't do much food prep with my knives that I use Tuff Cloth on, but you never know...
 
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