Oiling Slip Joints?

Beekman

Beekman

Joined
Feb 21, 2014
Messages
60
So I've been reading and reading and all the info is starting to confuse me. I was planning to maintain my new slip joints using a small amount of mineral oil in the joints and maybe a tiny bit on occassion to prevent the handles from drying out. Does this sound right to you guys? I keep reading conflicting info about using mineral oil on wood/bone/stag. Any advice is appreciated.

On that note, how much oil is needed for the joints and how frequently? Thanks all!
 
I use RemOil on mine. A few drops and you're good to go. Oil them when they become hard to open or after you use it a bit to keep the blade from potentially rusitng.

No expert on oil and handle material. I don't worry about it myself.
 
I've honestly never really worried about keeping the scales oiled. I try to put a drop of mineral oil in the joints once a week if I remember to do so, it usually ends up being once every couple weeks. I put the mineral oil in empty eye drop bottles which works great for putting a drop in the joints.
 
I use mineral oil on mine with no problems. As far how much is needed depends on how much you use it, the type of steel, and the climate where you live. I never use more than a drop in the joints, to much will just cause a buildup on a edc and be a mess to clean up. I also wouldnt reccomend soaking the scales but a light wipe with a oiled cloth every now and then wont hurt.
 
I use a needle oiler. A couple small drops in the joint, work the blade open n closed a few times and that's it.

If your knife gets wet you may do things differently, but mine dont get wet. Just pay attention to your knife. If it needs greater attention it will tell you (if rust starts for example).
 
I soak my old knives in Mineral oil for weeks at a time sometimes - be it whatever scales, I have never had any damage to any knife.
The reasoning in soaking these old knives is because they might be very stiff - etc and occasionally I take the knife out - work it-and plonk it back in again, and revived some great old knives through this method.
I then give it a good wash out using detergent and warm water-then air compressor air-gun out ALL moisture and lube the joints with a few drops of Mineral oil in the joints.
I haven't heard anything detrimental about the use of oil actually ON any scales - what have you heard?
 
I use Renaissance Wax on my long stored knives-without a doubt - but its totally impractical on a user, Mineral oil in joints though!
 
I use the same as my grandfather did for all his knives.

19555d1346497000-whats-best-oil-use-my-g23-3-1-oil.jpg
 
Inox lube (it's food safe) in a needle oiler. Frog Lube. Militec. BM Blue Lube. There are tons of satisfactory lubes. The Victorinox lube too. Whichever, just a tiny drop. A needle applicator is recommended. The oil will gather lint as it is and too much is even worse. I just tend to oil mine when I notice them feeling sluggish. My slippies with 1095 blades, I try to remember to wipe off nightly if I carried them with a silicone cloth. The others as well if they're laying there.

The scales will get wiped with the silicone cloth as I'm taking care if the blades, but otherwise nothing special.

Course, go with Vic alox - Maintenance free, and no rust issues with just very minimal care. Bomb proof. :)
 
Over time, dirt will accumulate and attach itself to the lubricant. I use pipe cleaners to clean in the hard to reach places on my slippies and a can of compressed air to blow things out.

I seldom use my pocket knives with food and don't really worry about using regular oil (typically "gun oil") versus mineral oil or some other food safe product. Kitchen knives are a different story, especially the carbon steel ones.

Love the 3-in-One reference. Brings back memories and I still have a few cans that have been sitting around for years.
 
I use a tiny squirt of WD-40 Silicone Spray. Just a little on the joints, the smallest squirt I can get out of the spray can tube. Any extra I rub onto the blades. It usually dries completely and leaves a thin silicone residue. I have no idea if it's best or not, but I already have a can of it and it works, so I use it.

I don't put oil on the scales mainly because I don't see any reason to. I do use a little Renaissance Wax on my bone handles for time to time mainly because I like the way it looks, rather than expressly as a protectant or treatment.

Other oils I've tried (3-in-1, Breakfree CLP) do tend to leave some extra oiliness that needs to be wiped off and a bit more of an odor so I don't use those much.
 
Thanks for all the great input gang, this is all very helpful! (That picture of the 3-in-1 really brought me back.)
 
matt009au said:
I just spray the pivot of mine with olive oil spray when it gets a bit stiff :s
Click to expand...

+1 Matt. I often use my traditional's for food prep and wash thoroughly afterwards with soap and hot water (especially if I am cutting any meat). I dry them and give it a tiny spray with "Pam Original" cooking spray on the pivot, work it in, wipe off any excess. Works great.
 
Keep it simple, little drop now and again when it gets a little dry or you fancy cleaning and sharpening it.

I use 3 in 1 or food safe oils like linseed or olive oil as I use some of my knives to eat with.

The old British army clasp knives even have ' oil the joints' on the pivot! This ones mine,

 
You must log in or register to reply here.
Back
Top