- Nov 11, 2009
- 31,071
Oiling kitchen knives? Odd.
Wash 'em off and dry 'em and stick 'em in the knife block. My old carbon steel knives get that dark stain/patina, but the sharpen easily and cut just fine. If I were to get compulsive about them I'd use some olive oil, always at hand in the kitchen.
I suppose if you're hacking apart something large and edible in the woods, wiping any oil on the blade would take care of any issues.
Just don't use "oil of bitter almond".
Wash 'em off and dry 'em and stick 'em in the knife block. My old carbon steel knives get that dark stain/patina, but the sharpen easily and cut just fine. If I were to get compulsive about them I'd use some olive oil, always at hand in the kitchen.
I suppose if you're hacking apart something large and edible in the woods, wiping any oil on the blade would take care of any issues.
Just don't use "oil of bitter almond".