knife oil

[41]

I don't have much experience with knife care. I just bought a Bucklite Max 679. It is a stainless steel, fixed blade four inch knife. I will be mainly using this knife for skinning and cleaning deer and hogs. I've searched on google, but I can't find very much information on oiling a kinfe, and the information that I have found seems to contradict each other. I've seen where people use a wax lubricant such as whitelightning, gun oils such as rem oil and hoppe's, mineral oil, and vegetable oils.

So, my question is what do you use to oil your knives, and how often do you recommend oiling the blade? Also, I have previously used hot water and soap to clean my knives after cleaning an animal, but my previous knife has rust on it, so is this method ok, or will it rust my new knife?

 

[Riot Earp]

Any gun oil will work fine. You can clean a stainless knife with soap and water, but I would dry it with a hair dryer afterwards, and then oil it.

 

[Saakee]

I use food grade oils myself (usually my cheapest olive oil) when sharpening/post-water-and-soap cleaning pocket and kitchen knives.

 

[Waywatcher]

I use soap and water for cleaning. Acetone for extreme cleaning, but only on bare blades.

For oil I use Breakfree CLP.

For wax I use Trewax (paste wax).

I use these based on the recommendations from Albion Swords, who manufacture 100% carbon steel, unprotected, swords, that need the utmost corrosion protection. It's up to you to decide if oil or wax is more appropriate for your application. In general, for me, the things that get used often get oiled, and the things that get used seldom get waxed.

 

[Vonderek]

For knives that you're gonna use on food, either vegetable or olive oil.

 

[hso]

or mineral oil

If it is stainless why do you think you need to oil it? Clean it and dry it and you shouldn't have to oil it.

 

[41]

If it is stainless why do you think you need to oil it?

Because I'm a knife noob. Will the oil on your hands not cause it to rust, if you handle it?

 

[hso]

I do have friends that can leave rust on a stainless knife in the pattern of their fingerprints if you don't wipe the blade down. Amazing body chemistry at work.

OTOH, normal people don't cause a reasonably cared for stainless knife to rust just by handling it.

I always wipe blades down after handling. I use a Marine Tuff Cloth for that, but I coat almost everything in White Lightning out of paranoia because I do have those friends that must be the offspring of the monster from Aliens.

 

[41]

Thanks for the input. I don't seem to have overly corrosive oil/sweat, and it is only around a $30 dollar knife, so it is not irreplaceable. I will just try to keep it clean and dry, and if I see any sign of rust, I will start keeping it oiled.

 

[JohnKSa]

...I coat almost everything in White Lightning...

I hadn't really considered White Lightning as a corrosion preventive. That's interesting--I may have to give it a try in that application. I will say it's by far the best lube for folding knife pivots that I've ever tried.

 

[Valkman]

I use a Tuff Cloth sometimes also, but mainly as long as they are clean and dry I leave them alone. Also if they have a leather sheath I leave them out of the sheath.

 

[Jim Watson]

I*XL says "Oil the joints."

 

[danez71]

For knives that you're gonna use on food, either vegetable or olive oil.

No... dont do that thinking it willl make it safe for food. Those oils spoil.

You want a food grade mineral oil like what would be used on a wooden cutting board.

Its avail everywhere.

 

[Vonderek]

^These knives are used regularly so they are constantly cleaned and re-oiled. My advice is not for a knife put into long-term storage or display.

 

[nevermas]

Food safe mineral oil, can be found in the laxative aisle. Olive oil spoils easily.

 

[sixgunner455]

medical or food grade mineral oil is really inexpensive, too. a lot less than olive oil. OTOH, you probably already have vegetable or olive oil in the cupboard.

 

[Vonderek]

Thanks for the heads up. In all these years I never got sick or diarrhea but in the future who knows. Again, I expect a knife used on food to be cleaned and oiled regularly...certainly more frequently than the time it would take for the oil to go rancid. If you are treating a knife to be stored for a long period of time, use something else.

 

[rcmodel]

On all my Benchmades, Spiderco's, Kershaw's, and CRKT's get hosed out with WD-40, blowed out with an air compressor, and one drop of Rem-Oil on the henge about once a month.

Kitchen knife set & folders used for cutting meat or food?
I wash the blade in running hot water in the sink and wipe dry after every use.

No need to oil the blade on a stainless knife.

Carbon steel knives have to be constently oiled or waxed or they will tarnish while you stand their and watch.

rc