High Carbon Knife Oil Question

Posted by: TomSwango

High Carbon Knife Oil Question - 02/16/06 03:59 PM

It appears that high carbon knives need to be kept oiled in order to prevent rust. My question is since I use my knife mostly for cutting food items and do not want machine oil on my food. What do you suggest. Can I use cooking oil or what is the best or normal solution.

Thanks Tom
Posted by: Blues

Re: High Carbon Knife Oil Question - 02/16/06 04:10 PM

Buy yourself a bottle of pharmaceutical grade mineral oil (used as a laxative and available at any drug store chain).

It is non toxic and won't get rancid. Works great on steel and for conditioning wood and other natural materials.
Posted by: Chris Kavanaugh

Re: High Carbon Knife Oil Question - 02/16/06 07:39 PM

Carbon knives used in food preparation will eventually develop a 'pickled' discoloration that is itself mildly rust inhibiting. Get yourself a high carbon Mora and impale some innocent russet potato overnight. In the morning fry up the potato while admiring the almost damascene patterns in your blade. A little mineral oil and your set. Some steels rust with just a dirty look. It's part of the territory.
Posted by: norad45

Re: High Carbon Knife Oil Question - 02/16/06 08:27 PM

I've been using olive oil and it seems to work pretty well. Just don't let the wife catch you dipping the knife in the bottle. <img src="/images/graemlins/grin.gif" alt="" />
Posted by: Blane

Re: High Carbon Knife Oil Question - 02/16/06 08:43 PM

I've used spray on PAM which works very well.
Posted by: Breaker

Re: High Carbon Knife Oil Question - 02/17/06 02:36 AM

HI tom iuse my silicone gun cloth works fine


regards Breaker
Posted by: pipedreams

Re: High Carbon Knife Oil Question - 02/17/06 03:59 AM

I'm a true-blue carbon steel fan and I second the mineral oil suggestion.

todd
Posted by: KG2V

Re: High Carbon Knife Oil Question - 02/17/06 05:48 PM

I always found that using them EVERY day, clean and hand dry ASAP, and a light wipe with veg oil (never gets a chance to go rancid - see the use every day part) works fine - in fact, the are nicely grey pickled, and have been for years, so the wipe is kinda optional
Posted by: NAro

Re: High Carbon Knife Oil Question - 02/17/06 07:46 PM

My experience with carbon steel butcher's knives, used-washed-dried very frequently is that they needed NOTHING ELSE. YMMV, but I inherited my Grandfather's then my Father's actual commercial butcher's knives: 80+ years of use and no problem. They're beautifully discolored, but none of it "rubs off" (which is my test for rust vs patina).
Posted by: jamesraykenney

Re: High Carbon Knife Oil Question - 02/18/06 08:31 PM

Quote:
I'm a true-blue carbon steel fan and I second the mineral oil suggestion.

todd


Thirded...
Posted by: SheepDog

Re: High Carbon Knife Oil Question - 02/18/06 10:32 PM

Mineral oil and food grade grease both work well. The mineral oil is easy to find and works well so it is my choice now that I am no longer in the industry. Incidentally it is also what you need to use on the wooden handles of your knives and on the wooden or bamboo cutting boards.