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- Oct 17, 2010
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Camellia oil - aka Choji Oil
While traditional choji was clove oil, today's commercial choji is usually a blend of mostly camellia with some clove oil.
I personally found the camellia oil to simply "evaporate" over a few days time. I think it's great for daily use carbon steel kitchen knife that gets a wipe-down every day, but I didn't find it safe enough for anything that was going into storage or lay around on the bench for long periods of time. I'm in a weird environment though, super humid in the warmer months, and so dry in the winter that stag and even some composites will shrink, any ivory that hasn't been here will crack etc.
I like ren-wax, boeshield, or fluid film, but all of them, require you to have the material clean, and totally dry (not just cloth dry, but like, heat dried or similar) or you'll seal in moisture, and cause rust to happen underneath. Straight oils are a little more forgiving, but have to be applied more often. Ren wax if you get it prepped properly, and apply a couple of coats, works really well IMO, and is really nice for shows because you can use a microfiber cloth and "hand buff" out handling marks, and other crap that comes out of people's mouths between customers easily, and it's pretty forgiving under the fucked up lighting most of the show spaces have. Oil looks like absolute SHIT under those lights typically, and makes it look like there are flaws in materials that aren't there, even to the naked eye, but 10x worse in photos.
On the other hand, I wouldn't want to be eating ren-wax coming off a kitchen user knife, so camellia oil or some food oil is better. People get really fixated on the whole "this or that oil can go rancid" thing, mostly because I think the word conjures ideas of getting food poisoning or something, but "rancid" oil, is just oxidized oil, as long as it's food safe in the first place, may taste bad, but won't hurt you. In reality however, unless you leave something sitting for a couple years, it wont be an issue, and for a kitchen knife, peanut, olive, sesame, coconut, etc oils, are all FINE to wipe down carbon steel with, and usually a lot more accessible than camellia oil. I like peanut or coconut oil for my carbon kitchen knives, as they're neutral tasting. Coconut oil that's solid at room temp is nice, cause it "sticks" well, if the knife isn't being constantly used.
I'll admit I haven't really tried paste wax except as a handle sealer.