Treated knives and food prep

jfn

jfn

Joined
Aug 24, 2009
Messages
758
The thought crossed my mind as I was applying Tufglide to my new ESEE4 and started thinking "man, I bet this stuff tastes gross"
Just out of curiosity, what do you guys do to rust protect your knives that allow them to be used for food prep? I know the standard answer around here is a little rust never hurt anyone, but I still like to keep my options open.
 
i believe the best option for knives and food prep is mineral oil. won't rot like olive oil.
 
Have you actually tasted it? It might be pretty tasty. :D The most common answer I hear is Mineral oil. I don't actually have any Mineral oil but use olive oil or any other vegetable oil and have never had a problem.
 
Just rinse the knife off before and after using it, then use whatever you normally use. Rust hasn't been a problem on my RATs.
 
wipe the blade across my jeans and go..... LOL
or dedicate one knife to food prep and another for everything else
 
like cooking with iron skillets
a little more iron in yr diet wont hurt ya:D

if using on a regular basis havent had much issue with rust on esee knives.
or all the other carbon steels knives i use(rare to find stainless blades in this house)
what little does show up periodically usually just wipes off, or comes off with use.
but as others suggested, if the knife is gonna be stored and not used for a period, any oil around the house, even the pam cooking spray that ya might find in yr kitchen cabinet....
 
my carbon kitchen knives only rust if they don't get dried off fresh from washing - I use this same logic for my RC knives and no spotting yet, even w/o wiping them down with oil.
 
i just make sure its dry...maybe a drop of 3-n-1 every now and then...but when i use my izula for food i wash it before and after no matter what...
 
as oil for anything i've used a black&decker bio degradeble lubricant
if it's bio degradeble it shouldn't give me problems ;)
 
Wipe on the jeans here as well.

I do use some Rem-Oil if a carbon/tool steel knife won't get used for a while, but other than that I don't bother.
 
I use my m4 Spyderco for food prep and no issues with rust as long as I wipe it off. Same with one of my 1090 steel knives. Just keep her clean and you're good.
 
Simple solution. Use it every day. Think about it. Grandma's knives were carbon steel and lated forever, without rust.

Or, on an untreated/coated knife, I slice a lime, or tomato and then squeeze the juice on the blade and keep it wet with that juice until the knife is almost black. That seals the pores and actually acts like gun bluing to a point.
 
For my hunting/EDC knifes I use Breakfree CLP, so I just wipe it off before use.

Carbon Steel kitchen knifes get dried after washing, and put back in the drawer-no oil, just patina to protect.
 
You must log in or register to reply here.
Back
Top