using cedar oil?

[serpentsanddragons]

I wanted to know if anyone reccomends or has used cedar oil on their knives? And a little off topic on cast iron and cutting boards too. I'm looking for an oil that I can use on everything, instead of multiple oils. I know I can get a food grade mineral oil, but the cedar would also act as a bug detterant.

 

[Obsessed with Edges]

My only concern about cedar oil, is the 'aromatic' character might be nice for some uses (like restoring the cedar aroma of cedar chests, after they've dried out), but might impact taste/flavor in food prep, such as on a cutting board. The aroma of cedar is nice, but it's not generally subtle. And I'd assume the taste is quite bitter (though I've not tried it ).

I've been oiling the Walnut handle of my Opinel with plain ol' Canola Oil, and have had no issues there. But, I've also been thinking a lot about trying something different, like Walnut oil (seems a no-brainer?) or linseed oil. I think most folks would likely use food-safe mineral oil (such as 'cutting board oil' or 'butcher block oil', simply by another name) for most things. It generally seems to do a decent job on wood or metal, with minimal worries. As for bug deterrence, I'd think using just about anything to oil the wood and keep it moist would help (if you're concerned about things that actually EAT wood, like borer beatles or termites). Bugs that eat wood usually do so after the wood has dried out severely, or rotted. They usually don't attack healthy wood, so far as I know.

 

[serpentsanddragons]

Cedar is used to smoke and cook things like fish and it is a tea also. The problem I keep hearing about when using vegetable oils and the like is it can go rancid (after a long while). I have been using olive oil for my cast iron, mineral oil for the cutting and 3-in-1 for my knives (not kitchen knives, camping/survival knives). Thats alot of different oils to have. I am definetly switching to mineral oil now for everything. I'm thinking of the cedar oil mainly for the added benefit of bug deterrance, deet is not working good enough and it stinks and stings when I apply it. I'm not talking about applying cedar oil to myself, but if I'm using it on many things the aroma should envelope me. What risks would I take if I experimented myself with cedar oil? Could it ruin my blades, skillet, cutting board etc.? Thanx

 

[Obsessed with Edges]

I've heard of vegetable oils going rancid, but that usually comes with a qualification. The rancidity issues usually happen after the oil's been heated/cooked, which changes it's chemical properties and causes it to break down. The reason I used Canola oil on my Opinel, is because my mother's been maintaining a set of walnut-handled kitchen knives this way for the last 20 - 30 years. She still has them, and the handles have held up well. I've been paying close attention to the possibility of rancidity, with my Opinel. No issues thus far. I think the rancidity issue is minimized on an item like a kitchen knife, which gets washed freqently anyway (I hope), and the oil re-applied on a regular interval (maybe once a month or so). I say this with some confidence, as it directly applies to the aforementioned kitchen knives, which get used & washed almost daily, and re-oiled periodically. Reading more about the 'rancid' issues related to Canola oil, a few things keep coming up in common:

1. The 'rancid' nature applies to an off-putting or foul taste in food, in applications where it's used for COOKING (after it's been heated, as pointed out earlier).
2. Most commercially available Canola oils have been pre-processed (at high temps) to remove any odor or taste at room temperature, including after it's gone rancid (this explains much to me, as to why I don't smell any of it on my knife handles).
3. Universally, even rancid Canola oil isn't considered to be dangerous or toxic, especially when used for purposes other than the cooking/flavoring of food.

So, the issue of rancidity, in an application where it's used to moisturize & protect wood, seems to be largely moot.

I doubt the cedar oil would actually ruin anything (blades, skillet, etc.). But, in it's raw form, I still think it would impart a bitter taste on food, if used on food prep surfaces or cooking utensils. At the very least, I'd try it out on something 'expendable' first, and perhaps wash that item to see how easily the aroma/taste can be removed, if you don't like it.

 

[Bill DeShivs]

Any oil used on a wooden knife handle should be a drying oil like boiled linseed or tung oil.
Non drying oils just soak into the wood, softening it and breaking down the fibers.