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For those of you that cut food with your EDC knife...

Discussion in 'Knives' started by Curse The Sky, Jul 18, 2013.

  1. Curse The Sky

    Curse The Sky Loaded Pockets

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    ...what do you use to oil it?

    Stainless knives aren't as big of a deal, but I'm expecting to have to oil my carbon steel knives from time to time. I really don't want to use something petroleum based if I'm ever going to be cutting food with it.

    What do you suggest?
     
  2. warchild
    • Memoria in Aeterna
    • In Omnia Paratus

    warchild Eternal Pockets

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    I have a couple with carbon that I use for food occasionally and I either just clean them and wipe them dry, or I may very,very lightly use Olive oil. My BIL who's a Butcher gave me food grade oil to lube them and that stuff had worse odor long term than the Olive oil.
     
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  3. Nick4305
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    Nick4305 EDC Junkie!!!!!

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    What about using olive oil ? It's an ancient traditional way to oil knives used by italian custom knifemakers.
    I have only doubt about it using the knife for cakes and fruit cutting...btw surely better imo than mineral petroleum oils.
     
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  4. Curse The Sky

    Curse The Sky Loaded Pockets

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    Wouldn't food oils like olive oil go rancid when left out? Not trying to be difficult, just looking at my options. :)
     
  5. Kones

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    Mineral oil would work as well
     
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  6. PaBushcrafter4659

    PaBushcrafter4659 Loaded Pockets

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    Break Free CLP. I use my mora clipper for a lot of food stuff since it's not used for much else...so it gets pretty dirty. The break free always seems to do a darn good job.
     
  7. Nick4305
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    Nick4305 EDC Junkie!!!!!

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    Olive oil is intended to been put in place only for blade long-lasting protection; if you use just a few drops on a clean blade, it should not risk self-oxidation that cause rancidity. However, i think is easier to sweep away the olive oil smell rather than petroleum from blade before to use it.
    Have nice days.
     
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  8. Foster
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    Mineral oil is a food-safe alternative that won't go rancid. It's sold at pharmacies as a laxative, though in the quantities used to oil a knife it shouldn't have those effects.
     
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  9. Ibrahim Sarp Dogan

    Ibrahim Sarp Dogan Loaded Pockets

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    3M multi purpose lubricant, silicon free.


    Sent from my iPhone using Tapatalk
     
  10. MJGEGB

    MJGEGB Loaded Pockets

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    Flax Seed or Linseed Oil is a good option IMO.

    My preferred method is to build up a patina on the blade and to keep it dry. This aids in sharpening as a bonus as you will see the fresh steel when you sharpen letting you know what parts of the edge you have not reached.
     
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  11. Snappy Hat

    Snappy Hat Loaded Pockets

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    I was a chef and I use mineral oil. You can get 16 oz at Target for around 3 buxs.
    Also the parts I am oiling is mostly just the pivot point not the blade itself on
    my stainless stuff but mineral oil will be fine on blades , wipe off excess.
    Olive oil will go rancid as stated above.
    I take apart any folders I have and wash and dry then reoil pivot points and
    any internal liners. The point is just not to have the factory oils leaching
    into your food when you cut from the knife and your hands touching it.
     
  12. Grinch

    Grinch Banned

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    quick dip in some vinegar will do the trick .
     
  13. Russ Prechtl

    Russ Prechtl EDC Junkie!!!!!

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    When you think about how little will be left on the steel when it's wiped off after lubricating, really any oil should be safe (petroleum or not). The risk of having a microscopic amount of anything petroleum we put on our knives causing any health problems to a fully-grown human is so small as to be non-existant. It's a principle of Industrial Hygiene called Dose-Response. The higher the dose of stuff we are exposed to, the greater the effect on the body. Unless we're lubricating with Cyanide, Strychnine, or Ricin, it's all good. Let's use what works best for our blades. The risk of rusting steel is orders of magnitude higher than the risk of any health effects!

    I do woodworking as well, and a lot of people have concerns about food-safe finishes on cutting boards or salad bowls. It's common now for the magazine experts to publish the fact that once the finishes have dried and cured, the harmful stuff evaporates and the film coating left over isn't an issue.
     
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  14. Nick4305
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    Nick4305 EDC Junkie!!!!!

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    Not according to your opinion, but i respect it.
     
  15. Gollum24601

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  16. MedusaOblongata

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    Isn't Tuf Cloth made of mineral oil? I ask because I've used it on carbon steel blades and it keeps them from rusting, but leaves a terrible taste on food. I won't cut food with knives I've used it on for that reason.
     
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  17. Nick4305
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    Nick4305 EDC Junkie!!!!!

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    What about salt and pepper ?
     
  18. Bigdaddyrooster
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    ^^^^this

    Sent from my SCH-I605 using Tapatalk 2
     
  19. OreoGaborio

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    Hmm... glad I stumbled on this. Just purchased an Endura for general purpose use, including food prep when I'm camping and hadnt really thought of this issue. Obviously not a carbon steel but I suppose it's worth thinking about it anyway. Thanks for posting the question.
     
  20. Yablanowitz

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    Chap Stick. If it's safe enough to smear on my lips, I'm not too worried about a little getting on my apple. Put a tiny spot on each side of the blade and wipe to spread it.
     
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