I'll confess I don't oil my knives. I never disassemble my knives. If they get dirty I blow them out, wipe the blade off etc. Basically all of the knives I use regularly are coated so I figure it really doesn't need much. I've never had issues opening/closing because of it. Maybe it's not as smooth as if I did oil a bit. I do have a few blades now that are not coated and I figure I should coat them lightly with some oil. I searched via tapatalk or whatever the app is and didn't come up with any oil threads. For my purposes I want a food prep safe oil. There tons out there, mineral oil, Japanese tea seed oil, camellia oil... What do ya'll use? Does it make a difference? And I'll even ask a dumb question because I trust you guys more than google. I believe I did put Rem Oil or some other gun oil on one of my fixed blades after it came in direct contact with dish soap and the blade was discolored until I applied oil. Any way to make it "food safe" again? Even worth worrying about realistically? I've read once you use gun oil or the like that you should never ever use the knife for food prep. May be true in California but not sure how legit that is.