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    Username Post: Carbon steel maintenance - what oil???        (Topic#277948)
    kovacsgy
    Master Member KnifeNut!
    *
    07-09-03 05:22.54 - Post#277948    



    Hi!

    Does anyone of you use a carbon steel knife for eating?

    I'd like to know what kind of oil do you use, which does not harm the health.
    I use mineral oil on my large carbon knives, but mineral oils are not eatable. I've tried cooking oil, which has been good on the polymer-sheath knives, but now I'm gonna use a leather sheath carbon steel knife, and I don't want to saturate the sheath with an oil that taints by the time.

    So, what I'd like is an oil which doesn't taint and can be eaten.
    Can you help me? What do you advise?

    Thank you!
     


    frankk
    Master Member KnifeNut!
    *
    07-09-03 08:08.16 - Post#278004    


        In response to kovacsgy


    Mineral oil is edible if you get the kind from a pharmacy (commonly used as a lubricant / mild laxative). Mineral oil is odorless, tasteless, and dose not turn rancid like cooking oils will.

    Mineral oil is also great for conditioning wood or stag scales and can be used as a honing oil.




    - Frank
     
    Boriqua
    Master Member KnifeNut!
    *
    07-09-03 08:17.33 - Post#278006    


        In response to kovacsgy

    I’m a Carbon steel kinda guy !!

    I believe you can eat Mineral oil as it is sold in the pharmacy as a laxative. In addition it is supposed to be tasteless. Olive oil has been reported to work well as well but I would worry about it becoming rancid.

    Tuf cloth is GREAT for carbon steel knives and although it has not gone through FDA approval its makers claim it is safe. I have even used it on carbon steel around sea water and worked great. It is what I currently use on my carbon steel straight razor that I use every day to shave.

    Keep in mind that you need the thinnest of coating of either of these so it shouldn’t to adversely affect your leather sheath.
    Alex
    Alex


     
    brianWE
    Member
    *
    07-09-03 09:57.36 - Post#278046    


        In response to kovacsgy

    AG Russell markets a product he swears by. "Rust Free", I think. Haven't tried it but I trust AG.
    Brian W Edginton
    Please don't attack me for what you read between the lines of my posts.
    I didn't write it...you did.








     
    Boriqua
    Master Member KnifeNut!
    *
    07-09-03 12:01.38 - Post#278102    


        In response to brianWE

    I have it Brian but it does say something like dont use with food knives ... Im paraphrasing because I dont want to get my tired ol butt up but it is on the label.
    Alex
    Alex


     
    BC0311
    Master Member KnifeNut!
    *
    07-09-03 14:25.31 - Post#278149    


        In response to kovacsgy

    Good point, Gyorgy. I use a 5" carbon steel bladed Toothpick at our monthly steak grills. It did change the color of the blade, but I don't mind. I always just wiped off the blade before cutting with it, but I might give the mineral oil a try.

    Mineral Oil that is bought in a Pharmacy for consumption as a laxative would make sense as the safest, effective solution. Might even aid with digestion a little.
    BC


     
    brianWE
    Member
    *
    07-09-03 14:40.04 - Post#278160    


        In response to Boriqua

    In reply to:

    I have it Brian but it does say something like dont use with food knives



    Thanks for that.
    Was going from memory, too
    Brian W Edginton
    Please don't attack me for what you read between the lines of my posts.
    I didn't write it...you did.








     
    oldedog47
    Journeyman KnifeNut!
    *
    07-09-03 15:04.53 - Post#278172    


        In response to kovacsgy

    Carbon steel is not going to rust as fast as some folks think. most of my kitchen knives are Old Hickory brand carbon. I wash them off in the sink and wipe them dry and put them back in the knife block. The blades are a charcoal grey in color but the patina helps keep them from rusting. With a little bit of care a carbon blade does not need to be oiled. I'm 55 years of age and till very recently my pocket knife was always a carbon steel stockman. The only oil it ever saw was a drop of 3 in 1 on the joints once in a while. just take a moment to clean it and dry it once a day and let it darken and it will be just fine.
    Will Devlin.
     
    Race
    Journeyman KnifeNut!
    *
    07-09-03 15:42.55 - Post#278183    


        In response to kovacsgy

    I'm with old dog on this one. Once the patina forms, a blade can maintain in that state for years. I carried a Case folder for a long time aboard ship without trouble. If you're worried about long term storage plain old vaseline works just fine, won't discolor leather, and doesn't go rancid. Just wipe off before using the blade to eat with.
    "You have to go out, you don't have to come back".


     
    LAK
    Journeyman KnifeNut!
    *
    07-09-03 16:45.27 - Post#278200    


        In response to Race

    Ditto last two posts above. In a household environment it is better to just keep them clean. And that is what I do; they get cleaned immediately after use, dried, and put away.

    In the field, same thing. As long as they are clean you won't get poisoned even if there is some rust present. For those "ideal conditions" hikes and camps, a small bottle of isopropyl alcohol (99%) is useful for sterilizing any utensils used for eating - as well as a first aid kit item.
     


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