What Do You Lube Your Buck Knives With?

Late to the party here, but I bought a small bottle of Coon P at SMKW about five years ago - it is a synthetic knife oil and has worked fine - loosened up a lot of dirty old knives and gotten the spring back in several. I assume it's food safe, I'm still here. OH
 
Old Hunter said:
Late to the party here, but I bought a small bottle of Coon P at SMKW about five years ago - it is a synthetic knife oil and has worked fine - loosened up a lot of dirty old knives and gotten the spring back in several. I assume it's food safe, I'm still here. OH
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it says in big bold letters its not food safe
https://www.smkw.com/coon-p-all-purpose-knife-care-oil-2oz-bottle

also one star review about staining knives... tho who knows what knife that was. synthetic generally means not food safe.
 
I dont lube my knives. found no need to for smooth pivots. maybe im doing it wrong and should?
 
jbmonkey said:
I dont lube my knives. found no need to for smooth pivots. maybe im doing it wrong and should?
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no need to, if you dont want to... however if you use the right lube it will protect the metal surfaces to prolong them from wear. others glob that junk on to see if it will be smoother (which i don't believe in doing).
 
WD-40 or sewing machine "3 in 1" oil.

Yes, I use the knives for food, too. If WD-40 and 3 in 1 were harmful, I think after 55 plus years I'd have a symptom of something wrong?
 
afishhunter said:
WD-40 or sewing machine "3 in 1" oil.

Yes, I use the knives for food, too. If WD-40 and 3 in 1 were harmful, I think after 55 plus years I'd have a symptom of something wrong?
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But, if you learn something isn't good I see no reason to keep doing it...especially when there are better alternatives.
 
For the guy using the used engine oil that has the additive.. used engine oil is considered a carcinogen.

If you use frog lube, you are supposed to heat the metal first, or you get a gooey minty mess.

I lube real sparingly, and wipe off the excess, usually just a drop of gun oil.

Folders aren't my first choice for food prep, I think bacteria in hard to reach places is a bigger risk than consuming miniscule amounts of oil.

Looks like food grade mineral oil is the way to go, I need to treat my cutting boards too. Sounds like it is good for the wood knife scales too.

Thanks for starting this thread, and making me rethink my ways. Gonna pick up some mineral oil tomorrow.
 
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