Should I avoid food prep with a knife lubed with 3 in 1 oil?

J

JonM

Joined
Aug 11, 2009
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Just a simple question for you all- is 3 in 1 oil relatively food safe in very minute quantities? I use it to lube the pivots of my pocket knives, and will also very lightly coat the blade in it. I also use my pocket knives on food, especially tomatoes for tomato sandwiches. Am I being a dummy who is slowly getting brain damage or am just fine?

Thanks,
JonM
 
Just wipe the blade off with a napkin to get any thick oil off, that will be more than enough. I wouldn't recommend it for a chef's most used knife, but otherwise there won't be a problem.
 
Any time you have a question like this, a good place to start is the MSDS sheet from the manufacturer:

Material Safety Data Sheet for 3 in 1 oil

Reference section 11. It appears to be non-toxic, but I personally would try to limit contact with my food. The way it smells I don't think it would taste very good. :barf:
 
Three-in-One won't hurt you at all. Just wipe it off for taste's sake.

If you're going to make a habit out of it, use a nice vinaigrette!
 
I oil all my pivots in 3 in 1 oil but I've never oiled the blades, I haven't had an issue, just make sure you wipe off all excess oil. If you end up getting diarrhea then you should probably stop using it.
 
Probably a question best asked of your local Health Department. Unless of course you want to risk a critical and a law suit from a customer that somehow notices it in their food. Just sayin...it isn't necessary so why risk it?
 
Captain Spaulding said:
Probably a question best asked of your local Health Department. Unless of course you want to risk a critical and a law suit from a customer that somehow notices it in their food. Just sayin...it isn't necessary so why risk it?
Click to expand...

He's just making tomato sandwiches with his pocket knife, not operating a restaurant.
 
Come on people, lets get real.

Unless your drinking lube oil, I don't see an issue.

I doubt if the trace amounts on a knife blade will have any affect on your health.
 
Having tasted 3 in 1 by accident, you won't like it:). Mineral oil is much better for your knives- no smell, doesn't gum up, etc.........
 
i am currently searching around for answers to this. i find that its really not an easy thing at all to get straight answers to.

i am currently looking for 'food safe lubricants' used in the food industry in particular on knives.

most of this stuff is USFDA food use approved and can be purchased on line for few dollars. soem is more expensive or ships in cases not by the single can. have a look...

http://www.nextag.com/food-grade-silicone-spray/stores-html

http://www.shopping.com/-dry+silicone+lubricant
 
I forgot to mantion, when google-ing this look for 'dry lubricants' or 'dry film lubricants'. this seems to be a better idea for EDC but i am not sure yet.

in comparison, TUF cloth is a dry lubricant, its not non-toxic and is not USFDA approved. I asked thier customer service people, and they tell me wash the blade forst and use it for food. re-apply TUF cloth when needed again.

i think this OK, BUT i don't find it comforting. to me its either food safe or its not.

in the mean time i use mineral oil from the drug store. its fine but a bit, well, oily. dry would be nice.
 
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