- Joined
- Jun 6, 2011
- Messages
- 149
I use Rem oil on all my knives. Generally don't use my camp knife for food prep and if I do I clean it before and after.
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
And I ain't dead yet.
+1 Same here man.I use Rem oil on all my knives. Generally don't use my camp knife for food prep and if I do I clean it before and after.
Hey Everybody......
If I remember correctly, oil of clove was the traditional Japanese answer .....Cammillus used to coat the Becker edges with Vaseline........ I have found that Vaseline or mineral oil works great and have no smell or discernible taste........Remoil has a good rep. Boeing has some long term goop that is pretty expensive and comes in very small cans.....WD 40 is wonderful but I have always found that it tends to linger a bit long on the pallette....and the flavor does not do a damn thing for me either......If you have not rendered your blade completely nekkid, Bladite's candle trick works just fine.......BTW, Moose remind me to tell you Farnsworth's story about Ballistol at lunch......
Lots and lots of ways yo skin this cat guys.....
All Best....
ethan
Honestly, I have found the blood of your vanquished enemies (accompanied by seeing them driven before you and the lamentations of their women) is more than sufficient to keep most knives in good working order.