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#60583 - 02/16/06 03:59 PM High Carbon Knife Oil Question
TomSwango Offline

Registered: 10/26/02
Posts: 67
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

#60584 - 02/16/06 04:10 PM Re: High Carbon Knife Oil Question
Blues Offline

Registered: 05/27/01
Posts: 30
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.

Live Free Or Die

#60585 - 02/16/06 07:39 PM Re: High Carbon Knife Oil Question
Chris Kavanaugh Offline
Carpal Tunnel

Registered: 02/09/01
Posts: 3824
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.

#60586 - 02/16/06 08:27 PM Re: High Carbon Knife Oil Question
norad45 Offline

Registered: 07/01/04
Posts: 1506
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="" />

#60587 - 02/16/06 08:43 PM Re: High Carbon Knife Oil Question
Blane Offline

Registered: 01/09/04
Posts: 8
I've used spray on PAM which works very well.

#60588 - 02/17/06 02:36 AM Re: High Carbon Knife Oil Question
Breaker Offline

Registered: 12/18/05
Posts: 8
Loc: mid michigan
HI tom iuse my silicone gun cloth works fine

regards Breaker

#60589 - 02/17/06 03:59 AM Re: High Carbon Knife Oil Question
pipedreams Offline

Registered: 07/11/04
Posts: 32
Loc: OK
I'm a true-blue carbon steel fan and I second the mineral oil suggestion.

Every moment is an adventure. Are you equipped?

#60590 - 02/17/06 05:48 PM Re: High Carbon Knife Oil Question
KG2V Offline


Registered: 08/19/03
Posts: 1371
Loc: Queens, New York City
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
73 de KG2V
You are what you do when it counts - The Masso
Homepage: http://www.thegallos.com
Blog: http://kg2v.blogspot.com

#60591 - 02/17/06 07:46 PM Re: High Carbon Knife Oil Question
NAro Offline

Registered: 03/15/01
Posts: 491
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).

#60592 - 02/18/06 08:31 PM Re: High Carbon Knife Oil Question
jamesraykenney Offline

Registered: 03/12/04
Posts: 315
Loc: Beaumont, TX USA
I'm a true-blue carbon steel fan and I second the mineral oil suggestion.



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