I've got a leatherman super tool and a leatherman micra, and some knifes.<br><br>While looking around how to take good care of them (learing to sharpen them is the next step), I read the information on the Leatherman site.<br><br>Leatherman suggests using WD40 oil. (Not available in Belgium as far as I know)<br><br>But what about using our knife/tool for the preparation of food? If you only use your knife/tool for emergency food preparation, the harm done could be limited.<br>But what if you use your knife/tool regularly when not in an emergency (e.g. slicing an apple).<br>Should I use 'food'-oils to take care of the knifes or tools?<br>What products do you guys use? Do you clean/wash the tools every month, every week, ...?<br><br>Some good links might be interesting if someone already put this kind of info on a site.<br><br>I already learnt a lot by reading the articles and postings on the site. Keep up the good work! This site is very informative.<br><br>Thanx,<br>Tranx

Oil is to stop moisture from initiating rust and to lubricate the mechanism on folders. If you use your knives for food the best lubricant is mineral oil ( and even some nutritionists caution it's ingestion.) Stainless steel naturally requires less ( stress on less) and carbon knives will acquire a staining or "pickling" from foods that provide a small degree of protection. WD-40 is not that good of an oil. As the first of the new "super lubricants" it was sprayed into many semi automatic firearms; which proceeded to jam from the attracted debri and associated mess as it congealed on critical lockwork. My maintenance consists of washing in VERY hot water, taking care not to damage the natural wood and bone handle materials on some. Then on my carbon blades ( usually more traditional materials and used for food) I wipe olive oil. This is the same oil I maintain the leather sheaths with. Using the same oil helps eliminate any staining from the aniline dyes and acids used in producing the leather. the only pitfall is olive oil can go rancid if applied to thickly and the leather/oil is a feast for mice improperly left lying around. For the other blades, saws etc. I tried every latest hi tech super oil as it came out. I wound up falling back on a old can of gun oil with a fancy label. I was told it's common machine oil by my gunsmith. The key word is not to much oil and just give your tool a brief look as you use it and service accordingly.

I just consulted my favorite nutritionist (wife). :-) She said mineral oil should not be a problem. In amounts of a couple tablespoons, it acts as a laxative. She also noted that mineral oil is a frequently used preservative on knives. In her hospital kitchen, she uses cooking oil at most on instruments used in preparing food. She usually does not need such preservatives.<br><br>Incidentally, has anyone used Beakfree CLP on knives & other tools. Its label says that is nontoxic. <br><br>John

In place of the vegetable oil, you might consider using pure mineral oil (which doesn't turn rancid) which can be picked up in any pharmacy. I use it for protecting carbon steel kitchen knives, sharpening steels, cutting boards, as well as on natural handle materials as a preservative. I have used it lightly on leather as well and haven't had any problem as yet. It can also be used to lubricate and protect bench stones such as the Arkansas or India stones.