Need Some Tips on Oiling

J

Jared C.

Joined
Jul 8, 2015
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Hey everyone. This seems like such a dumb question, but I just want to make sure I am doing things right.

When oiling my knives, fixed blades and folders, to keep from rusting I generally use two main things. Some just all purpose 3 in 1 oil, and now I'm just starting to try mineral oil. I want my knives to be food safe which is why I'm switching to mineral. However I'm wondering exactly how to oil them, do I just wipe a thin coat on and leave it a little bit wet, or do I wipe it on and then immediately wipe it back off? Also how often do I need to re apply it? I'd rather not have my blades have wet oil on them when I'm using them but I would like to take care of them the best I can. I have S30V satin, 8cr13mov black coated, a few various 420 HC with stone wash and satin. Also I read some information on oils and it seems people don't think mineral oil really helps with rust at all and I'm sure compared to the 3 in 1 it doesn't compare but what are your opinions?
Thanks for the advice!
Jared
 
Those steels you listed, aren't going to rust very easily at all. I use stainless like that and rinse off wipe dry, never see any corrosion.
 
420 hc and S30V are highly resistant to corrosion, but 8cr13mov requires a little more care to keep the rust away. I generally use firearm CLP such as G96 or BreakFree on my knives.
 
jill jackson said:
Those steels you listed, aren't going to rust very easily at all. I use stainless like that and rinse off wipe dry, never see any corrosion.
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I'm with Jill. Just keep them dry and you shouldn't have any issue. If you're really worried about it and want something food safe, mineral or coconut oil should work fine. I like coconut oil personally.
 
Some makers suggest you don't oil the pivot as oil will attract dirt ! Stainless doesn't normally rust ,just rinse with water and dry.
 
Ok cool guys, thanks. So far I haven't had any rust but I'm so worried one day I will take out the s30v and it will have spots. For now Ill stick to cleaning after every use and maybe a coat of mineral oil on my s30v as that is the one I really care about.
Thanks again.
 
Meh, it's rust. I wouldn't use a rusty knife on food but otherwise it's mostly a cosmetic issue. I use mineral on my non-stainless about once a month if that.
 
Folders I rub them on my hair, fixed I use the juice from down under. 😮😬

Sent from my VS986 using Tapatalk
 
I don't oil SS unless it goes into long term storage. Then I spray with lanoline, & use 3 in one on the pivot.
 
If you're going to wipe, oil, water or otherwise, get a cloth, moisten cloth with said liquid and use that to clean/oil the object.

Don't just squirt the stuff directly into the blade and wipe. Prevents excess, concentrated zones, bleed, rust, etc.

Just like mama taught.
 
K.O.D. said:
Folders I rub them on my hair, fixed I use the juice from down under. 😮😬

Sent from my VS986 using Tapatalk
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You put Cartlon Draught on your fixed blades?
'Must add some flavor when you cut chicken.

Oh, and I don't oil my knive's pivots as I do believe the notion that it traps dirt.
 
Last edited:
Mineral oil; it's food safe.

I use petroleum based lubes generally on the pivots.
 
Another option that works real well preventing corrosion is food grade silicone grease.

Just rub a tiny dab on the blade and you're good to go. Works on dive knives used in scuba diving. Never any rust even after multiple hours/days in salt ocean water.
 
A tip for storing; some knives come with them, some don't, but those little silica packets that come with shoes, purses, and all sorts of other items, save them and keep them with your knives you have stored to help draw the moisture out of the air and away from your blades.
 
Jared C. said:
Thanks Gator, Ill check that out.
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Please do.

It is mil spec (used by military folks) and is relatively inexpensive and readily available. I use it for my firearms costing thousands, started using it when I was in Vietnam, so you can see how long I have been a fan of Break Free CLP.
 
moxie said:
Another option that works real well preventing corrosion is food grade silicone grease.

Just rub a tiny dab on the blade and you're good to go. Works on dive knives used in scuba diving. Never any rust even after multiple hours/days in salt ocean water.
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Mox-

Are you referring to a Synthetic like Mobile 1? What brand do you use? Salt water is the toughest stuff on any steel and I'm always looking for good products that protect from it's effects. I had a lab named Moxie, great retriever.
 
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