Oil my Ti

Yes, avoid using organic oils on your knives.

As wildstar said, mineral oil is definitely superior for that purpose.

That said, there are other "higher tech" lubricants which you might find more effective. Tuf-Glide, Militec, FP-10 to name a few.
 
Tango44 said:
Why would you use olive oil, is there a reason for that?
Click to expand...
Well the main reason i would like to use olive oil is because i will be cutting things like apples and oranges with it. But is there another oil i can use that are ok with foods:confused:
 
Tango44 said:
Why would you use olive oil, is there a reason for that?
Click to expand...
Well the main reason i would like to use olive oil is because i will be cutting things like apples and oranges with it. But is there another oil i can use that are ok with foods:confused:
 
olive oil? sure sounds like bacteria breading ground to me.
if you are concerned about contamination, don't oil it period.
clean and dry works just as well
 
Olive oil will work as a lubricant, but it's not a good choice as a knife lube. Like many other plant based oils, it will eventually crosslink and become gummy.
If your knife is not made from stainless steel, then you do need to consider oiling the joint often and oiling or waxing the blade to protect it from rust. But if your knife is stainless, it really shouldn't need much lube.
I usually use a "high tech" lube like Miltec 1 or Tri-Flow where a little goes a long way and lasts a long time. I wash the blade (and sometimes the handle too) before food prep anyway so I don't worry about the lube contaminating the food.
 
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