Author Topic: Knife Protection During Storage? (Read 776 times)

Zbone · « **on:** January 15, 2011, 10:41:00 PM »

Any butchers out there that can advise of a good “editable” coating to protect knives in storage. I understand butchers constantly work their knives and don’t store them long but thought they might be able to give some good advise.

I know good petroleum oil with Teflon like a Rem-Oil or something would be the ticket, but I’m looking for something editable that I don’t worry about removing all the petroleum the next time I cut meat.

Bought a butcher set this year, and right now lightly coated them with Wesson, vegetable oil in storage, but don’t know if that is good, but figured better than nothing???

Thanx for any help,
Gary

**DONOTDELETE** · « **Reply #1 on:** January 15, 2011, 10:44:00 PM »

Vegy oil If storing over a year..

Zbone · « **Reply #2 on:** January 15, 2011, 10:46:00 PM »

Then veggie oil works?

americanhunter7 · « **Reply #3 on:** January 15, 2011, 10:53:00 PM »

Food grade silicone spray

eagleone · « **Reply #4 on:** January 15, 2011, 11:09:00 PM »

veg oil will be work just fine

snow leopard · « **Reply #5 on:** January 15, 2011, 11:10:00 PM »

spray with PAM.

Benny Nganabbarru · « **Reply #6 on:** January 15, 2011, 11:13:00 PM »

I probably don't know what I'm doing, but I just use gun oil.

mrjsl · « **Reply #7 on:** January 15, 2011, 11:14:00 PM »

Mineral Oil - you can get it cheap at any drugstore in the laxative section

mmisciag · « **Reply #8 on:** January 15, 2011, 11:41:00 PM »

2x on the mineral oil.

Martin

kung fu kid · « **Reply #9 on:** January 16, 2011, 12:35:00 AM »

I called Randall Knives a while back about protection knife blades, and they told me the secrect was to remove any moisture in the steel. And he said RemOil works the best.

LPN · « **Reply #10 on:** January 16, 2011, 01:10:00 AM »

I would think Remoil would be the way to go,,you can always clean the blade before using,,wouldn't veggie oil spoil/sour or have some other kind of breakdown,,mold?

Cane Knife · « **Reply #11 on:** January 16, 2011, 01:24:00 AM »

Tallow

Lin Rhea · « **Reply #12 on:** January 16, 2011, 08:24:00 AM »

I use veggie oil or spray with PAM.

OconeeDan · « **Reply #13 on:** January 16, 2011, 10:04:00 AM »

Lin, I thought you were a Ballistol fan?
Dan

OconeeDan · « **Reply #14 on:** January 16, 2011, 10:06:00 AM »

Oops, sorry, didn't see the "edible" part.
Dan

hvyhitter · « **Reply #15 on:** January 16, 2011, 10:28:00 AM »

You have to watch as some veggie oils will break down/oxidize with time and turns into gummy "tar" like substance thats a real chore to get off. Found out the hard way when I coated some cast iron and put into storage.

Lin Rhea · « **Reply #16 on:** January 16, 2011, 10:55:00 AM »

Dan, I do use Ballistol. In the specs, they claim it's edible. I am not too worried that I might ingest a tiny bit, but I sure dont want to get wormed. Not by that anyway.

Zbone · « **Reply #17 on:** January 16, 2011, 03:52:00 PM »

Where can one find "Ballistol"? There web page doesn't give dealer locations.

Thanx folks

755 · « **Reply #18 on:** January 16, 2011, 04:26:00 PM »

try knifemakers supply shops think i got mine from texas knifemakers supply or jantz

OconeeDan · « **Reply #19 on:** January 18, 2011, 08:05:00 AM »

Ballistol is a lube used mainly for firearms, you'll find it at Brownells, Midway USA, etc.
At the Blade Show, the knives there get handled constantly. Lin was carrying a rag around and wiping off the grubby pawprints, I asked him what he was using. Ballistol was his answer.
Dan

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Author Topic: Knife Protection During Storage? (Read 776 times)

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