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

Thanks for all of the great replies you guys. I got a good laugh out of a few of them! Anyways I have always figured that it would be relatively harmless aside from perhaps the slight taste/aroma. The mineral oil seems like a good idea for the future as 3 in 1 seems to gum up and get dirty.

Well, I'm off to make another tomato sandwich- them things are damn good!
 
mineral oil can be used as a laxative but not in the quantities you'll get off a knife blade, takes a spoonful or two. and as with anything toxicity is dependant on quantity. 3-in-1 is a basic hydrocarbon petrolium based oil. I personally wouldn't rub down the blade with it, but you aren't going to get enough to hurt you from properly oiling the pivot. again that wouldn't be enough to run down the blade anyway, clean off the blade for taste's sake but you don't have to switch oil for your health either.
 
Mineral Oil is hydrocarbon based, with paraffin. The cosmetic grade is supposedly subject to more stringent standards. Butchers used it for years to treat butcher blocks. Unless you drink a bottle of it I wouldn't worry too much.

3 in 1, the regular one that's been around for many years, is mostly mineral oil with some additives.
 
JonM said:
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
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It just tastes horrible, the tiny amount you put on a knife won't be enough to poison you or anything. You'd have to drink quite a bit of it.
 
rather than use the3-1 on yor blade just keep it for your pivot. Id suggest throwing some spray oil on your blade. Ive been doing it for a while on my carbon blades and it works great:)
 
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