protective finishes for high carbon blades

[Paliden]

Different makers use a variety of finishes on their blades, but what would be the best food safe finish for a blade made of 1095, 5160, or 52100?
any advice would be helpful,
thanks,

 

[A C Richards]

A light oil when not using the knife. I use camellia oil. It is food safe and works good. Now when using a HC steel for a kitchen knife it will patina. I used one of my blades for everyday kitchen work and it developed a nice vary color patina. I wanted to see if I could clean it up so I polished it up with a little simachrome and it came right back to like new. I then sold it at the show I was at. Just be aware that there is little to nothing to do about the patina.

 

[Mike Turner]

I use the same as Chuck, I really like the Camellia oil.

 

[ryan9977]

if you're cheap u can use mineral oil instead of the camelia oil.....ryan

 

[Paliden]

thanks guys,
where can i find camelia oil

 

[Mike Turner]

I got mine at Blade West forget the guys name but think Dave Lisch knows him so I will find out but a quick google and this came up.

http://www.japanwoodworker.com/product.asp?pf_id=15.574.77&xref_idx=GoogleBase