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'Oiling' Knives

"Oiling" knives. This is what I do, for my knives, which I use.

For, 'eating' purposes. Pocket knife/s for coring apples, eating tomatoes, opinions, peppers, etc. out of the garden. Heaven forbid I introduce anything, into my body, (other than the good things, like tobacco & Beer, & Brandy).

"Ballistol" is a product, that works well with metal AND wood or bone. It is non toxic. Before that I used, 'Raw', Linseed oil, (Raw, not boiled) Boiled has dryers in it, it is what you add to paint. (Raw, one used to give to Milk Cows, as a laxative).

Another option is a, Birchwood Casey product, "Bore Butter". Again, a, natural, product. And if a thin film of it exists on the blade. It ain't gonna hurt you.

A thin film, regularly applied, will keep away the rust.

If you want to 'oil', a, "show knife". Do any petroleum product you are comfortable with. Cause your not gonna cut anything with that blade your gonna eat.

Just my 4 cents worth. (2 cent extra for Michell Obama, so she can go on her vacations)

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Permalink Reply by Jan Carter on October 7, 2012 at 21:27

I will have to check out the Bore butter. Mostly my EDC cuts food so I am always on the lookout for a way to keep it oiled but not sticky. Thanks for the heads up

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Permalink Reply by 2jyogek3v7kj1 on October 18, 2012 at 10:24

I primarily use Renaissance Wax, it's a Micro-Crystalline Wax Polish that was designed in the UK and use by the British Museum and restoration specialists internationally. It helps revive and protect anything from metals to leather and wood. I've read its also used on paintings as well but I wouldn't know anything about that.

It's a silicone based product that leaves a virtually invisible film on a knife that protects from rust and give is a nice natural sheen to all my stag handled Bowie knives. I don't use it on my damascus as with that I prefer a oiled wet look and most of my damascus sits in a display cabinet.

For damascus I use Hanwei sword oil wich is a pretty low viscosity oil that leaves a nice heavy coat that last a long time. When you have a larger collection you don't want to have to take them out and oil them every 3months. I usually get 4-6 months out of this stuff. I had been using a thinner honing oil before i began using the Hanwei but I'll never go back.

I never use oil on my kitchen knives as the Wustoff is stainless and is indestructible.

I hear alot about people using vegetable oil or even olive oil but haven't used it myself. Anyone have any luck with any natural food oils?>