Mineral oil on spyderco blue steel?

american21 said:
Will it prevent rust say if I wanna use it for food? It's an endura
Click to expand...

I highly doubt it...in my experience mineral oil won't even prevent D2 from rusting.

To prevent rust on a non-stainless blade you're gonna need something with more to it.

Will it only be used for food prep? If so use the mineral oil and deal with the patina.

If it will be used for food on occasion look into the other clp's out there. Most of them are food safe when dry. I use eezox for my blades and I've never had a spec of rust.
 
Last edited:
There is a brand of lube/oil/grease called Super Lube that makes very good food safe lubes, both liquid oils and greases. I highly recommend their products.
 
Pharmaceutical Grade mineral oil is fine as a food safe protectant. I've been using it for years on all my khukuri and other blades for storage.
Almost all of my blades are some form of non stainless. The only thing you need to know is that it is a mild laxative, so you may want to wipe the majority of it off before using it on your food.
 
mineral oil is just as good at preventing rust as any other product... while it remains on the blade. the difference between it and more modern lubes is that it wipes off very easily, which means as you cut into the steak all that juice comes into contact with the steel. which means it can corrode.

the best way to prevent rust on this steel while used on food is to spend half a second wiping it down when you are done. it's a common steel in high end chef knives, and it would be a waste of their time to try and keep it oiled or treated, not to mention the possibility of the oil or coating altering the taste. you know what they do to preserve them? wipe it on their rag before setting it down.

it's pretty simple.

mineral oil is only good for keeping unused knives rust free. once you start using them the oil rubs off and you're back at square one.
 
goodeyesniper makes an excellent point that is often left out of discussions about corrosion protection. I used to use mineral oil on my non-stainless knives used with food but now I use Froglube which is also foodsafe. It does not wipe or rinse off as easy as mineral oil.
 
american21 said:
What about Turtle wax? I also have various gun oils but that can't be food safe
Click to expand...

As mentioned Mineral Oil is food safe for knives and cutting boards. Olive Oil is not! It can turn rancid and have you and your family running for the bathroom!:eek:

I am a Wax man. I have used many kinds of automotive car wax with great results on none food prep knives.
I have heard that Johnson's Paste works fine as well. I suggest you read the label to see if there are warnings concerning food etc.

I would pass on using any gun oils on knives for food prep.
 
american21 said:
Will it prevent rust say if I wanna use it for food? It's an endura
Click to expand...

A carbon steel such as Super Blue will patina, not rust when you use it for food. The acids in the food, no matter what it is will react with the steel and turn it dark colors. There is nothing that can prevent that.
 
I use vintage carbon steel knives outdoors and in the kitchen exclusively. So what if they're not 'Modern Homes & Gardens' pretty, at least they're sharp and butter smooth as advertised. I am not a collector nor could care less about discolouration but every once in awhile do slyly partake of 'shining up' a blemished blade or two with 1000 grit automotive sandpaper. Been doing this sporadically for 25 years and on the same knives and so far have had no regrets. Every now and again I wipe my least used knives with cooking oil, but that's a rare event.
There are simple precautions you can take. Do not put knives away when they're wet and do not put off wiping a blade clean after it's been used.
Ask yourself: did I buy this knife to use for it's outstanding properties or did I buy this knife solely to impress onlookers and collectors?
 
RevDevil said:
A carbon steel such as Super Blue will patina, not rust when you use it for food. The acids in the food, no matter what it is will react with the steel and turn it dark colors. There is nothing that can prevent that.
Click to expand...

+1

It's one of my favorite reasons for using carbon/non stain resistant steel in the first place.

I use this Sodbuster for food prep all the time. It's had a couple of forced patina (that I've simply sanded away), but this natural patina is gorgeous. Probably can't see it but it's got a bunch of blue swirling.

IMAG1795_zpsc0b3d7ce.jpg


I say just use it. Use high grit sandpaper to remove if you don't like it.

As for damaging corrosion (rust in your case), a patina should help keep that at bay at least a bit. Otherwise, you've already been given excellent advice. ;)
 
I've had very good results using the TufCloth/TufGlide on my carbon steel blades including a Super Blue Delica. I put a few drops of TufGlide on the blade and rub it in with the TufCloth then let it dry and buff off the excess. Haven't had a single spot of rust on any of my knives since discovering the TufCloth.
 
american21 said:
The oil isn't food safe?
Click to expand...

The 'USP' grade mineral oil is food-safe. It's refined to a level that leaves nothing reactive to body chemistry, meaning whatever is ingested will pass through unabsorbed by your body. This is also why it works so well as a laxative, if ingested a tablespoon or two at a time. ;)

In the miniscule amounts used to coat or lube a knife blade used for food prep, you'll never see any health effects from it.


David
 
You must log in or register to reply here.
Back
Top