What oil is safe to use on knives used on foods?

Camelia oil has a great advantage over other edible oils (olive, sunflower, etc.) that it doesn't oxydize over time (get sticky, yellowish, rancid...). It's fluider and easier to apply than mineral oil (call it "vaseline" or "paraffine", it may be neutral but still gained from petroleum). One drop of camelia oil is enough for a chef knife sized carbon steel kitchen knife. Anyhow, I consider it a "protection oil", so I will at least wipe of the blade (or wash it) before use. The blades I use everyday (carbon steel included) need no oil at all, I wash and dry them. If any patina or pitting appears, it's a good rub with the ScotchBrite pad. If they get stored afterwards, they deserve a drop of Camelia oil. So... here you go :

 
Mineral Oil USP (the kind from the pharmacy), Howard's Cutting Board oil, Norton Honing Oil. All three are safe for food preparation surfaces. All three are mineral oil, just of varying viscosity.
 
WD 40 contains mineral oil. Once the carrier evaporates, that's all that is left.
It is a thin consistency oil, however.
 
Sorry to come off as a bit of a twit, but most households use maybe only five or six food-prep knives (large French chef/santoku, cleaver, utility/general purpose, paring, carving, and bread) on anything like a regular basis. It seems you could obviate any "oil anxiety" and some minor labor by simply settling on good quality stainless (think Wusthoff Trident or even Forschner/Victorinox) kitchen cutlery. Simply hand wash, dry, and you're done.
 
miso2 said:
I am not sure what you are trying to say, but tsubaki oil is extracted from seeds of Camellia Japonica or Yabu-tsubaki.
The English name of similar oil products in China is teaseed oil, in which Camellia seeds other than Camellia Japonica may be used.
Camellia oil is also a more generic name for oil extracted from similar plants in the same genus.
So I guess tsubaki oil is specific for those using Japanese local camellia Japonica, while teaseed oil and Camellia oil would indicate generic products and are used as English translation of Tsubaki oil.


Miso
Click to expand...

What I am saying is that some oil is for beauty products, and some is for cooking/oiling blades, getting the right kind is
favorable, and that everyone should read and understand the ingriedents list before using said products.


1234,,,:D
 
1234 said:
What I am saying is that some oil is for beauty products, and some is for cooking/oiling blades, getting the right kind is
favorable, and that everyone should read and understand the ingriedents list before using said products.


1234,,,:D
Click to expand...


Oh, I see. Sorry for misunderstanding.
I heard that if the product says 100% tsubaki oil you can use it for skin, hair, or cooking. So you can use it for knives for sure. But still the ingredients should be reviewed before taking it in.


Miso
 
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