Oiling carbon steel?

D

dchancey

Joined
Sep 2, 2016
Messages
1
I just bought a carbon steel Case Toothpick and need to know whether, and if so, with what, to oil the blade. Is keeping it clean good enough, or no?

Thanks. 👍🏻
 
Depends on your climate. For me, everything that is carbon steel gets a light coat of gun clp(cleaner lubricant and protectant) after use. 90%+ humidity in my house can cause even cheap Stainless to rust

Sent from my SM-G920V using Tapatalk
 
I've used 3 in1 oil on my carbon blades for 50+ years. Of course, clean and dry them after use; then oil when at home. No "magic" oil or special stuff needed.
Rich
 
I use mineral oil on mine.
 
I have used remoil, clp, mineral oil, and vegetable oil (in a pinch) with success. I have been using balistol since it is safe to eat lately. Works fine so far and has not made me sick for food preparation. I do wipe my blade off beforehand.

Once they get a patina on them, I have very few problems.
 
I don't often oil my non stainless knives, but when I do, it's with breakfree (real CLP).... stay oily, my friends.
 
Mineral Oil is just fine, especially if you're going to cut food with it.

I use Mineral Oil for almost all my knives. My hard use field knives get 3-In-One oil (not food safe but better moisture protection).
 
Mineral oil. Or even better, a 22 weight white oil. It's much thinner, easier to use and leaves less bulk in oil, of that makes sense. Called white oil 22. Royal purple makes a food grade 22 weight also that is synthetic. We use it at work so I skim a teaspoon occasionally for use on knives
 
USP Mineral oil from any pharmacy. $2 for a huge bottle. Put some on a rag and wipe the blades to leave a thin coating. Put a drop in the pivot and work the blades. Wipe any excess.
 
Flitz Gun/Knife wax works great and can be used on the whole knife. It's even protects wood.
 
You must log in or register to reply here.
Back
Top