I've just bought a Spyderco UK penknife.
I was cutting up the dog's meat with it last night and washed it afterwards. I then did my usual and sprayed it with WD40 on the assumption that it will dispel any water in the joints of the knife.
It occured to me that WD40 doesn't taste very nice. What is a better way of making sure the blade and pivot doesn't rust but that still allows using the knife for food preparation?
Cheers
I was cutting up the dog's meat with it last night and washed it afterwards. I then did my usual and sprayed it with WD40 on the assumption that it will dispel any water in the joints of the knife.
It occured to me that WD40 doesn't taste very nice. What is a better way of making sure the blade and pivot doesn't rust but that still allows using the knife for food preparation?
Cheers