Protecting carbon steel from rust - a casual test of some protectants

How well would ordinary vaseline work? It is petroleum based isn't it? I usually use olive oil on carbon as those knives are used for food preparation and has no unpleasant taste or odour. WD 40 has always been a sound water repellant but not near any foodie knives....Very interesting thread.
 
Nevr-Dull seems like it might work also, as it leaves a thick oily layer after wiping a blade down...
 
Vaseline is chemically practically identical with Mineral oil. Only difference is that the hydrocarbon chains are longer and hence it has higher viscosity. Last on in the same progression would be paraffin wax. Except for the viscosity it has the same advantages/disadvantages as mineral oil: Food safe, but not added protectants while would protect trapping moisture nor any addition of antioxidants.
 
What about Ballistol? It's FDA or USDA (CRS over 40 years old!) approved for use around food equipment, and it says non toxic to humans on the can. I spray it on leather stuff to soften and repel water, and it is supposed to be good for guns, wood, leather, etc. Also is supposed to be a disinfectant for minor cuts and scrapes. It's been around a looooooooong time. I don't like to use it for a gun bluing rust preventative because it has a fairly strong scent. For knives not used on food products, Corrosion X will stop any rust from forming, stop any old rust from spreading or remove it completely, and is a high rated lubricant also. That's the one I use on my guns and knives. It's said to be biodegradable, but I don't know whether it's nontoxic or not. It tastes pretty bad, from accidentally wiping a drop on my lip one day, bleh! I like to soak new knives with it, work them a lot to flush the gunk out of the backsprings and joints, then blast it out with compressed air until only a film in left on everything. After it dries, the metal repels water like it has wax on it.
 
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