what blade treatment for food prep blades? and a couple fun pics!

S

sar5

Joined
Jan 15, 2011
Messages
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Hi all, I am posting this here because it is specific for a Busse NMSFNO. This knife is becoming my main butcher knife in the kitchen.

I try and find any excuse to use a Busse or kin!!!
CIMG8518.jpg


CIMG8520-1.jpg


The chicken doesnt look so big now!!
CIMG8522.jpg


Like cutting paper!
CIMG8526.jpg


Bones were split clean!
CIMG8524.jpg


It is a non coated blade and I want to know what oil to use in between uses. Is corn oil safe to use to prevent discoloration or tarnish, rust.?

Or is there a better one?

Thank you all.
I know the pics are corny but I needed a chuckle today, hope you do too.:)
 
Like the pics, i use my Busse's in the kitchen and just wash them off and wipe dry, never had a problem, done it for years.
 
I would use a very light coating of mineral oil, food safe, won't go rancid and has no smell or taste to speak of.
 
Once satin INFI is clean and dry, it is not going to discolor or tarnish. You will find that cutting some meats will give it a patina.
 
I like to rotate mine through the kitchen, but a Cultie lives there permanently. Here's my SHBA with ribs:
ribz2.jpg

Wash, wipe dry, repeat as desired. And, of course, enjoy! ;)
 
resinguy said:
Once satin INFI is clean and dry, it is not going to discolor or tarnish. You will find that cutting some meats will give it a patina.
Click to expand...

I used my MUK on the Thanksgiving turkey this year. The MUK worked like a champt but after the the dinner when I washed the blade, I do see discoloration/patina on the blade.

Busse-AHMLE-19.JPG
 
azshaman said:
I like to rotate mine through the kitchen, but a Cultie lives there permanently. Here's my SHBA with ribs:
ribz2.jpg

Wash, wipe dry, repeat as desired. And, of course, enjoy! ;)
Click to expand...

Holy Oinkin' Yowza!!!! :eek:

I'm on my way Robin!!!! :D

Yummmmy!!!!

Let's Drink!!! :thumbup:


Jerry :D


.
 
If the patina bothers you a quick rub with metal polish will bring it back to new condition.

I used Mother's Mag and Aluminum polish because that's what I had.
 
Wipe and dry is true, but I know how annoying a "non answer" can be :D Mineral oil is probably the best suggestion. That's what I've always used on my kitchen duty Busse/kin.
 
Another oil that won't go rancid like the organic oils (vegetable, olive, corn, walnut, etc) is camellia oil. Woodworkers use camellia oil on the steel and cast iron bodies of planes and chisels to keep rust away. It's non-toxic and your body is quite receptive to it. It is used a lot in cosmetics as an emollient to carry other substances/ingredients subcutaneous into the skin.

A tiny bit of camellia oil goes a long, *long*, LONG way. What you're aiming for is a super-super thin coating.

A dab of oil on a fingertip is more than enough to do a knife blade. Getting it spread around is the problem. One approach is to use a scrap of clean t-shirt cloth material with oil on it to apply the camellia oil, then store the cloth in a film canister, small jar, etc. At your next blade oiling session, just take the cloth from storage, apply another drop of oil to it (if it even needs it), oil the blade, and return cloth to storage.

Only concern with oils is sheaths, leather sheaths may (or not) be affected by the oil. Testing is a wise first step, or talk to your leather bender to get his input on the particular oil you're considering using.
 
I never use oil on any of my users unless they are getting taken out of rotation for a while.
Make sure you wipe down (right away) the blades after cutting something that leaves residue on them and you will be fine.
 
Certain foods/spices will leave a faint patina discoloration on INFI. If this bothers you, I recommend Mothers mag & aluminum polish to bring it back to new looking. HOWEVER, make sure you wash the blade really well after, and then either just dry or wipe with a food safe oil like mineral oil or Camellia oil and then wipe off the extra.

Mothers M & A polish did this to my neglected NMFBM... What you are seeing on the blade is water stains, tree sap residue, mild rust & some oxidation after I carelessly wiped it down and stuck it back in the cardboard sheath still wet...for almost a year before I pulled it out again for a show 'n' tell meet & greet with snwbrdr202. (I was on the phone and got distracted when I did this...boy was I surprised when I pulled it out and saw what I had done to my beautiful #27... :o:o)

before:
NMFBMLE-27_Dirty-Side.jpg


After:
NMFBMLE-27_after-Mothers-polish.jpg


With a mild patina discoloration, it takes but a few minutes to clean it up great...just remember to wash it off well after! Flitz will work also.
BTW, satin INFI does do well in a dishwasher... I have two kitchen duty blades, a BAD and a Cultellus, and I just toss 'em in the washer when done using them for food stuff.
 
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Tree Sap is my main nemesis for stains, they MUST be removed right away.
Nice before and afters on the NMFBMLE Jaxx...I'll have to give that a try
Thanks
 
Jaxx, does the Mothers Mag create any faint scratches or swirl marks on the steel? I've never used it and didn't know if it
was abrasive at all. If so, do you wipe it on and off in the direction of the grind lines?
Thanks.
 
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