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- Dec 24, 2003
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- 1,390
For those forumites not familiar with the care of Japanese swords, here's a nice outline: http://www.japanese-swords.com/pages/handling.htm
The Choji oil is nothing more than mineral oil with a few drops of clove oil to distinguish it from cooking oil. I assume that some Samurai and other ancient Japanese sword owners mistakingly used their "sword oil" for cooking, with the surprising results!
Uchiko is an extremely fine powder used to remove old oil and its residues. I don't know what the grit is, but it is super fine stuff...
I was wondering if my khukuris could be oiled regularly Japanese style. The mineral oil treatment has been used for centuries, and many Katana blades from the 13th century look new!
Thanks!
The Choji oil is nothing more than mineral oil with a few drops of clove oil to distinguish it from cooking oil. I assume that some Samurai and other ancient Japanese sword owners mistakingly used their "sword oil" for cooking, with the surprising results!

Uchiko is an extremely fine powder used to remove old oil and its residues. I don't know what the grit is, but it is super fine stuff...
I was wondering if my khukuris could be oiled regularly Japanese style. The mineral oil treatment has been used for centuries, and many Katana blades from the 13th century look new!
Thanks!