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Oiling your knife

I always use regular gun oil, never thought to raid the kitchen for oil...... I don't see how it would hurt it but I don't think it is the best option out there.
 
I use pam on my carbon fixed blades and never had any rust issues of any kind. Also keeps it food safe if need be un like gun oil.
 
You can use food oil, but just keep a lookout, because vegetable oils and the like can go rancid.
Food grade mineral oil is usually used on blades that come into contact with foodstuffs, and it doesn't go rancid.
Here is a link to a Himalayan Imports page that has some good info on oils and such: Khukuri Maintenance
 
I use Fluid Film. IT ROCKS !!! Made from sheeps wool (lanolin). READ THE F.A.Q.'s It is a jack of all trades, master of all.
 
Last edited:
Ta2warrior said:
Food grade mineral oil is usually used on blades that come into contact with foodstuffs, and it doesn't go rancid.
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I use mineral oil for everything: bench stones, coating carbon blades, lubing folders, etc. It lubes well, doesn't feel as "greasy" as many other oils (comes off the hands easily with a shop rag or hand towel), is cheap and easy to find, safe to ingest, and lasts pretty much forever.
 
G. Scott H. said:
I use mineral oil for everything: bench stones, coating carbon blades, lubing folders, etc. It lubes well, doesn't feel as "greasy" as many other oils (comes off the hands easily with a shop rag or hand towell), is cheap and easy to find, safe to ingest, and lasts pretty much forever.
Click to expand...

It's cheap, works perfectly, and non-toxic (just don't drink the stuff like water; it's consumed in larger quantities to "encourage" someone to have to use the bathroom (pediatricians, parents etc use it for their children).
However, butchers and food prep people use it to oil down all of their cutlery, and to oil their wooden cutting blocks after cleaning.
 
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