"Wax on, wax off", Blade wax

[Wapiti]

This topic was revived for me by Goddard's article comparing protective waxes in the recent Blade.
I use Johnson's paste wax on most knife blades.
But I haven't found a good protective wax I am comfortable with to rub onto blades that will be used for kitchen duty. I often refurbish carbon steel kitchen knives, and I don't want to use a wax/oil that might be a health hazard, so I have been using warmed beeswax.
Does anyone have an "FDA" approved wax for blade protection that they would recommend? I have used olive and peanut oil, but was trying to find something that would creat a better protective layer.
I am going to check on the Briwax Wayne mentioned in his article and see if it is "safe" for food.
Thanks,
Brome

 

[Alain M-D]

Hi Wapiti !

I do not know if it work well on blades, but Lee Valley sells wax for bowls finish (or other wooden objects having to be in contact with food... )

Orange Wax (blend of beewax, canauba wax ans citrus oil)
or
Beeswax Salad Bowl Finish (blend of beeswax and mineral oil)

http://www.leevalley.com/wood/page.asp?page=42950&category=1,190&SID=&ccurrency=1

Alain M-D

 

[Wapiti]

Hmmmm, good thinking!
I just happen to have Lee Valleys catalog here. Now why didn't I think of that...because I have you guys!
I know a lot of the waxes people prefer for blade protection are mainly carnuba wax, and anything used for food bowls "should" be ok to injest. I just have to test some of this stuff out.
Thanks,
Brome