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How to prevent the edge oxidation?
I think I need something like oil. I've used camellia oil. It's food safe but I found it couldn't prevent edge oxidation well. 

What is the best solution? I'm looking for it can be used on kitchen knives. 

Thank you.
Hello SHARPCO! I've tried experimenting with this as well and without total success. I've used both olive oil and vegetable oil. I wonder now if the problem is that these are water based (soluble) oils and contain some water themselves.  I know that there are some mineral oils (hydrocarbon based) out there that are safe for human consumption. In a former life I used to sell 55 gallon drums of the stuff to health food stores. Perhaps that is the answer. I would assume though that someone out there makes an oil that is safe and recommended for protecting the surface of steel knives.
Just found this on Amazon -

                                                  [Image: 71g1nkR3yoL._AC_SL1500_.jpg]
EDCi is getting some good reviews.
A thin coat of Super Lube works well and is food safe. 

"Super Lube® Metal Protectant and Corrosion Inhibitor is an NSF registered Food Grade lubricant, rated H1 for incidental food contact and meets former USDA (H1) guidelines."

Also, their general purpose grease works well too in my experience and is also food safe:

I use the general purpose stuff a lot and wouldn't be without it.  I does not seem to break down or turn runny.  I tasted some once and it has basically no taste.  It's also plastic safe.  

It's inexpensive and can be found at hardware stores. Give it a try.  You might like it.
Thank you all Smile

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