Oil, wax or patina?

[MVF]

Having just gotten my first two "bare" non-stainless blades (a Fehrman Peacemaker and a Scrapper LE) I need to decide how to protect the blades. They both came with some kind of oil on them, but I will probably remove it to make sure they're ok to use with food.

I've recently heard of waxing a blade- what kind of wax is used? How well does it protect? Is it ok for food prep?

I understand mineral oil is the preferred oil for knives used with food, any others?

Lastly, a patina seems the least maintenance (at least from my limited knowledge), what are the pros and cons? What's your favorite method? I've heard of mayonaise, mustard, ketchup (are knives like hamburgers somehow?), vinegar, and lemon- any thoughts from those who have used these?

Thanks everyone who contributes here- I keep thinking how much I've learned here, but there always seems to be more I need to know!

 

[Dog of War]

I generally use oil on my carbon steel blades. Over time and with use they develop a patina anyway, which to my eye looks more appealing and seems more durable than the patina you get by trying to do it deliberately .... maybe has something to do with the fact that it's a complex patina caused by all kinds of things your blade has come in contact with. I kind of enjoy watching a blade slowly develop character.

Mineral oil is fine, and food-safe. For tougher conditions I like BreakFree CLP.

 

[orthogonal1]

I'm always suprised no ever mentions confectioners wax (like on jelly-beans). Oh well.

I let my carbon blades naturally patina up. Between, I just keep 'em dry; or, if I feel something more is needed, there is Renassiance wax or whatever oil I'm using at the moment.

Never really worry about the food safeness of oil. Guess I've seen too many people drink motor oil and such with no ill affect (except for the obvious lube affects).