How to prevent the edge oxidation?

[SHARPCO]

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.

[Mike Brubacher]

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.

[Mike Brubacher]

Just found this on Amazon - https://www.amazon.com/Mineral-Cutting-B...1526&psc=1


                                                  

[SteveG]

EDCi is getting some good reviews.

[grepper]

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."

https://www.amazon.com/Super-Lube-82003-...8ZZ3O?th=1

Also, their general purpose grease works well too in my experience and is also food safe:
https://www.amazon.com/Super-Lube-Oz-Tub...B000XBH9HI

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.

[SHARPCO]

Thank you all