Rust in the woods.

[dawsonbob]

I use mineral oil as well since I have a huge bottle for my butcher block. As far as olive oil going rancid, here is an interesting article. For those who don't want to click the link, "Rancid oil has fewer antioxidants but is not poisonous." Just quoting the net here, no scientific proof.

But it tastes bad. Not that anyone cares if they're using it on a knife. What I heard that does make a difference though, is that vegetable oils — including olive oils — can promote bacterial growth. I don't know whether that's true or not, but I'll stick with mineral oil for everything except cooking.

 

[Sharp_newbie]

i was thinking of another type of oil. my mistake, as i have mineral oil here at home.