Oil

J

Jack3dBrett

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Jan 1, 2016
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Didnt see anything about this in the sticky so excuse me if its in there. What are some household oils we can use for our blades. Any cooking oils? Coconut oil? Or do I have to go buy one. If this has already been discussed I wont mind being redirected.
 
ALso I just used my sprint Hap40 Endura to slice my orange, I then ran it under some water and wiped it clean. Will I have any troubles with rust? Sorry I am a newb
 
I would suggest spending the money on Ballistol, food safe, green, works on firearms, blades and leather as well as many other surfaces for cleaning and lubricating.

Find it here. Ballistol- I purchase a case every year and have yet to regret it.

Jack3dBrett said:
ALso I just used my sprint Hap40 Endura to slice my orange, I then ran it under some water and wiped it clean. Will I have any troubles with rust? Sorry I am a newb
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No, keep it clean and dry, oil regularily - all of my knives and firearms unless stored in vacuum sealed bags with grease, get biweekly oiling, if they are daily users, they get oiled and stropped daily.

Because of this rust is never an issue. :)

Using it on leather sheaths make the leather water resistant and quite protective versus destructive as they can be. Over time less is more.

Ballistol mixes with water. 10% solution for leather, 40-50% for knives and full for firearms



Alternatively mineral oil and coconut oil will work, however, I much prefer Ballistol :)
 
No cooking oils or vegetable-based oils. They go rancid and can start smelling and contaminate food.

Mineral oil, WD40, or 3-In-One oil work well.

Get Mineral oil from any pharmacy or pharmacy section of a grocery store. It's in the Laxitive area. It's pharmacy-grade therefore food safe. Costs about $3 a pint.

WD40 and 3-In-One oil work well in outdoor environments where food safety is not a concern.

Your options go up from here depending on how much you want to spend.
 
The laxative-grade mineral oil USP is somewhat viscous for knives. Norton Honing Oil or Howard Cutting Board Oil are both food-grade mineral oils, but lighter in weight. Sold at local hardware stores fairly inexpensively.
 
TravisH said:
No cooking oils or vegetable-based oils. They go rancid and can start smelling and contaminate food.

Mineral oil, WD40, or 3-In-One oil work well.

Get Mineral oil from any pharmacy or pharmacy section of a grocery store. It's in the Laxitive area. It's pharmacy-grade therefore food safe. Costs about $3 a pint.

WD40 and 3-In-One oil work well in outdoor environments where food safety is not a concern.

Your options go up from here depending on how much you want to spend.
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+1 well said
 
BOGUS!!! Food oils will not go rancid this way!

I have a pitcher of olive oil on my kitchen counter and while I use it regularly for food, it's a damn big container. Never goes bad. Consider how much oil you're really going to drop into the joint of any knife and tell me whether you honestly believe it's gonna go bad in your pocket. It's not like you're putting a jar of mayonnaise in your pants and leaving them out for a summer weekend! And who keeps food oils in their refrigerator? You keep them in the pantry, under the sink, or on the counter.

I use a small drop of olive oil, maybe not even a cc, in the joint of any folder applied with a toothpick or a bamboo skewer, whichever is handy, and I don't end up smelling like a gun cleaning kit. If you use old fry oil, you could end up smelling like a French fry, though. :)

Zieg
 
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Not all mineral oils are the same, the regular heavy mineral oil is pretty viscous but it will work, you can also cut it if its too thick but the light mineral oil like baby oil is better to start with, it can be found nonscented or as light mineral oil if you don't want the smell
 
The Zieg said:
BOGUS!!! Food oils will not go rancid this way!

I have a pitcher of olive oil on my kitchen counter and while I use it regularly for food, it's a damn big container. Never goes bad. Consider how much oil you're really going to drop into the joint of any knife and tell me whether you honestly believe it's gonna go bad in your pocket. It's not like you're putting a jar of mayonnaise in your pants and leaving them out for a summer weekend! And who keeps food oils in their refrigerator? You keep them in the pantry, under the sink, or on the counter.

I use a small drop of olive oil, maybe not even a cc, in the joint of any folder applied with a toothpick or a bamboo skewer, whichever is handy, and I don't end up smelling like a gun cleaning kit. If you use old fry oil, you could end up smelling like a French fry, though. :)

Zieg
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Try pouring the olive oil in a shallow pan exposed to air and see how it compares to the oil you keep in the big container over time. I believe the process at work is oxidation.
 
A thin layer of food-based oil applied to a blade or anything like it will start to get sticky and smell a bit 'off' in a matter of hours. I'd once tried a bit of olive oil as a skin conditioner (briefly suckered by trending stories of uses for it, on the web), including a bit on my face & facial hair in the morning, after washing up. By mid-afternoon, the little bit of oil in my moustache was already beginning to STINK, badly enough that I was compelled to wash it off (under the nose is a great way to find this out).

A big full pitcher of it on the counter is one thing, with only the surface exposed to oxygen and the larger volume below the surface not exposed and thereby able to stave off oxidation for a while. But a thin layer applied to a surface will start going bad almost immediately, because it's completely exposed to oxidation. In some uses, that may not necessarily be a major issue for a knife blade, if it's not used in the pivot where it'll eventually get sticky and collect dirt. But there's no such thing as a food oil that never goes bad; the 'shelf life' claims only apply if it's properly stored in a sealed container. If that container is mostly empty with a large volume of air left inside, that oil sitting at the bottom won't be safe for long either.


David
 
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None of this is relevant. A tiny drop of olive oil will never go rancid in your knife. It just wont. For one thing, it begins to break down too quickly (and so could be criticized for not being as long lasting as other oils, but it is sufficient for me). I use it and never have a problem wit it going bad. No one I know who does this has a problem. The OP won't have a problem. A pan of oil is nothing like that amount in your knife joint. And if your mustache stinks with a little oil on it, well . . . I'll leave others to opine ;)

Zieg
 
The Zieg said:
None of this is relevant. A tiny drop of olive oil will never go rancid in your knife. It just wont. For one thing, it begins to break down too quickly (and so could be criticized for not being as long lasting as other oils, but it is sufficient for me). I use it and never have a problem wit it going bad. No one I know who does this has a problem. The OP won't have a problem. A pan of oil is nothing like that amount in your knife joint. And if your mustache stinks with a little oil on it, well . . . I'll leave others to opine ;)

Zieg
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Truth, olive oil generally degrades before going bad.

I would suggest ballistol. However, it is up too you.

(I use it for my sheaths, firearms, knives and much more
 
I use 3 in 1 oil. Works for me. Kept a very nice sword I had rust-free until I sold it for way less than it was worth (got a sweet knife from the funds though! Can't complain).
 
I rarely even use olive oil to cook with. I've found that most food oils go bad. Anyway, another option, if you don't want to use oil, is find a food grade grease for stuff like deli-slicers. I have some stuff made in australia called Inox MX6, it works very well. I live in a rather hot climate, so oil doesn't stick around.
 
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