Using Blade for Work AND Food Prep

Slice-and-dice

Slice-and-dice

Joined
Jun 20, 2023
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When using your EDC for various daily tasks, do you also use it to cut food - slice fruit, cut steak or chicken at the dinner table, etc? Do you ever worry about the product you use to oil the blade or just give it a good wipe and go? I know some always use mineral oil for just such an occasion. Others may reserve one blade of a multi-blade knife for food. Does it matter to you?

Thanks for replying.
 
Each knife has a different use.

However, in situations like camping, a stir around in boiling water and a wipe down followed by air drying before using it on food is my habit. Cooking the food properly makes me feel more confident too.

Diluted vinegar isn't a bad thing to have handy.
 
I use my knives for everything food, work, etc.
I don’t oil the blades I rinse or wipe the blade off more so after food. I don’t oil my blades either, exception being some 50year old folders.

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I use Victorinox Multitool oil (food safe) or Mineral oil for the joints.
If I have to store the knife for a while or I want extra protection, I'll apply the same to the blade.
I don't like the idea of ingesting non-food safe oil, and since there are good alternatives, that's what I use.

I generally don't oil my blades- I just keep them dry.
 
Delgadonine said:
Each knife has a different use.

However, in situations like camping, a stir around in boiling water and a wipe down followed by air drying before using it on food is my habit. Cooking the food properly makes me feel more confident too.

Diluted vinegar isn't a bad thing to have handy.
Click to expand...

Speaking of vinegar, for that reason, I have a friend who dabs some ketchup on his blade, wipes it off, and uses it right away. Not sure if that's enough, but to each their own! I know ketchup stains my carbon blades pretty quickly LOL
 
I don't regularly oil the majority of my blades either. I clean them off after cutting food, and clean them before if I feel like it's needed, particularly if there is something (like tape residue) on them. Also, when I go camping I pack a couple of stainless Mora knives that I use strictly for food prep.
 
Slice-and-dice said:
Speaking of vinegar, for that reason, I have a friend who dabs some ketchup on his blade, wipes it off, and uses it right away. Not sure if that's enough, but to each their own! I know ketchup stains my carbon blades pretty quickly LOL
Click to expand...
Green tomatoes are more acidic than red. Your friend would be on the right track if he was using simply tomatoes. Ketchup has extra vinegar. Tomatoes are less acidic than Lemons, yet Lemons have more 'cleaning power'.

I hope Larrin chimes in because I believe he used Lemons in his study.

I'm not sure about Pineapples.

Am I derailing thread or just hungry?

Haha
 
I don't generally oil my knife blades, though for knives I use less often I might apply some Ren Wax. On those occasions when I have to use my pocket knife to cut something food related I just take the blade out of my pocket, wipe it off, and cut whatever needs cutting. If I know I'm going to be doing kitchen work, I bring kitchen knives. For those times when I've been traveling for work and used my pocket knife for both kitchen duty and pocket carry, I just wash the knife.

That said, I have certainly gone from gutting antelope to cutting potatoes with nothing more than a rinse and wipe of the blade.
 
The Grendels said:
I don't typically oil knives, unless it's for cleaning job that needs more than a rinse, brush, and a wipe. If you want a cleaning product that is actually food safe, you'd be well served by Ballistol.
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..preferably the H1 Ballistol. I switched to that some years ago. But I believe the regular stuff won't harm you either. But it will eat metal with copper and other non-ferrous metals in it to a small degree (designed to clean gun bores, after all), so best kept away from phosphor bronze washers.

Someone of the German site Messerforum.net ran a comparison test on the effect of different oils on non-ferrous metals. Your browser can probably translate the page if the pics are not enough:

Vergleich Pflegeöle und Buntmetalle

Vergleich Pflegeöle in Bezug auf Verträglichkeit mit Kupfer und Kupferlegierungen. Dabei im speziellem Öle zugelassen für Lebensmittelkontakt z.B. NSF H1 Für mich war es immer störend, das Ballistol Kupfer und Kupferlegierungen angreift. Siehe hier...
messerforum.net messerforum.net
 
I don’t oil blades. Drop some gun oil in a pivot now and then but that’s all. If I was gonna oil my blades and then use for food prep it’d be mineral oil or something like that. Maybe I’m lame or something but I just cut food in the kitchen with kitchen knives. Camping I’ll use my fixed blade but the only things it has cut are pretty clean so I might wipe it off on a pants leg first but that’s about it.
 
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