Thread: Food Grade Oil For Knives

Veggie oils are sweet as long as you use the knife reasonably often, leave them too long exposed to air and they can go rancid, especially cold pressed oils like olive oil.

The Japanese use camellia oil, which works mint as its the perfect viscosity and doesn't go rancid. Little on the spendy side but it last forever and a day.

Originally Posted by Nick-D

Veggie oils are sweet as long as you use the knife reasonably often, leave them too long exposed to air and they can go rancid, especially cold pressed oils like olive oil.

The Japanese use camellia oil, which works mint as its the perfect viscosity and doesn't go rancid. Little on the spendy side but it last forever and a day.

The cold pressed olive I've found to not be too bad in a sheath - I've left one knife for 12 months in the leather and no issues. Open air would be a different story likely, but then mineral oil is not too good left like that either. It will dry or pick up crap when exposed to the air...