This ^^^I sometimes wipe a little olive oil on a carbon kitchen knife, because it's right there. Food safe, of course, and will get used often.
If you're talking about general maintenance, I'd recommend something like mineral oil. It won't go rancid like vegetable oils, and is also food safe.
For long term storage, Renaissance Wax was developed for museum display and storage (or so their marketing says) it's good stuff in my experience.
I sometimes wipe a little olive oil on a carbon kitchen knife, because it's right there. Food safe, of course, and will get used often.
If you're talking about general maintenance, I'd recommend something like mineral oil. It won't go rancid like vegetable oils, and is also food safe.
For long term storage, Renaissance Wax was developed for museum display and storage (or so their marketing says) it's good stuff in my experience.
I sometimes wipe a little olive oil on a carbon kitchen knife, because it's right there. Food safe, of course, and will get used often.
If you're talking about general maintenance, I'd recommend something like mineral oil. It won't go rancid like vegetable oils, and is also food safe.
For long term storage, Renaissance Wax was developed for museum display and storage (or so their marketing says) it's good stuff in my experience.
Good to know thank you!Pandama,
As others have said it will work in a pinch, but not ideal. If the knife is involved with anything food wise, definitely avoid Rem oil or the 3:1.
Enjoy the rabbit hole!
Purchased Ren Wax that was recommended... glad I did.I use wax for both short and long term. It's neither messy like oil can be, nor does it wipe off onto everything it touches. It won't be removed by the sheath like oil can be, and if wax gets on the inside of your sheath it won't cause any problems like oils do.