Using Blade for Work AND Food Prep

Slice-and-dice said:
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.
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Most of my blades aren't oiled as I only do that for storage. Outdoor knives if used for food prep need to be washed (soap & water) and wiped before using.
They are generally used to cut all sorts of things.
The only reason I personally don't use them for food prep is because I have plenty of cooking knives, And my carbon steel knives are oiled with Camelia oil whch is food safe. As is Mineral Oil if so marked.
 
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If I know ahead I'm doing food prep I bring an appropriate knife, my pocketknives are not oiled other than a drop in the pivots, and are wiped down before and after, nothing more. I have yet to suffer any ill effects.
 
I use a pocket knife in a pinch if I have nothing else available. I clean the blade afterwards with soap and water. I don't bother with oiling most of my knife blades.
Spent a week in a hotel recently, and used my Malibu to slice salami and bread for a quick meal or snack.
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I use my knives for anything and everything that needs cutting. Cut something dirty? Clean it. Back in pocket. Just today I had a sugar cone with vanilla custard. The paper wrapping on the sugar cone left paper/adhesive on the cone, out came the knife to scrape it off.
 
Most of my blades are stainless and do not get oiled. I prefer not to use folding knives for food, except for my Victorinox foldable paring knife.

I carry packets of little alcohol wipes to clean blades when I am out and about and need to use a knife for food.
 
I like an SAK with a large and small blade. The small blade gets used for utility, the large blade is saved for food or any task that requires blade length (not that many actually do).
 

Using Blade for Work AND Food Prep​


Make sure you clean the blade well after taking a long ride in your back pocket that has been seated on multiple chairs on other things.

Clean it good after using it to cut various grime ridden stuff.

Clean it anyway to be sure.

I do use work knives and various pocket knives for food prep and prefer to lots of times. They are also great for fishing trips.
 
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Slice-and-dice said:
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.
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I use "butcher block oil" which I think is just mineral oil. I started using it because I oil my cutting boards at the same time I sharpen and oil any carbon blades. But I also use it on the hinges of my folding knives. I've been very happy with it. No smell either.

But I have used 3-in-1 oil for my swiss army knife, and I've eaten with it, and no I would not worry about that health-wise, but it smells bad in the context of cutting some bread and cheese.

Mineral oil is cheap. A bottle lasts me longer than the store I buy it at. Every time I need a new one, I have to find a new place that sells it. (Health food / drug stores these days.)
 
Danke42 said:
I keep all my knives stuck in a potato
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I have to know more!

Is this one potato that is sprouting great-grandchildren by now?

Is it one potato per knife?

Is it a whole potato that you have to hold with one hand every time you stick the knife back in?

Or is it a half-potato so it doesn't roll around?

Do you have to get a new potato when the holes get too big and it starts to get maggots? How often?

Also, why not a piece of wood?
 
I use mineral oil on carbon steel from time to time, but mostly I just give her a wipe and get to it.
 
When I worked offshore in the Middle East in the 1980s, my EDC combo was a Buck 110 in a belt pouch and a casmping size SAK in my pocket , model now uinremembered. The Buck was routinlely used to cut sacks of chemichals open, so table use was out of the question. However, we were often served what they called beef, but I suspect was horse meat, from Austrailia. At times, the SAK came out to bring these unfmilure cuts of met down to chewable size.

Currently, my EDC is a multitool that is seldome used and never for much beyopnd opening a pkg . Sometimes, I use that on fast food instead of the plastic knives they have there.
 
Back during my pupal years working dairy farms, I'd wash the blade with soap and water at home. If I needed to cut edibles while still at work, an alcohol wipe or a splash of iodine tit dip followed by a wipe on a paper towel provided, what I felt, an appropriate level of cleanliness. These days I don't cut anything nearly that bad, so a wipe down on my shirt is usually enough to get rid of anything I'm concerned with ingesting.
 
jayjaygee said:
I have to know more!

Is this one potato that is sprouting great-grandchildren by now?

Is it one potato per knife?

Is it a whole potato that you have to hold with one hand every time you stick the knife back in?

Or is it a half-potato so it doesn't roll around?

Do you have to get a new potato when the holes get too big and it starts to get maggots? How often?

Also, why not a piece of wood?
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No wood here, we chopped down all the trees years ago. Potato is the only option.
 
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