Which oil for 01 carbon tool steel?

[Clouston98]

As it says in the title just wondering which is best to use. Not looking for a super oil but I have no clue which type to use. Don't really bother with it normally just thought it would reduce rust and corrosion.

Any help much appreciated!

 

[copper_head]

WD40 works for me

 

[mountainm]

Greasy rag works for me.

 

[John Fenna]

I use WD40, 3-in-1 type oil, veg oil or even bacon grease...
I have yet to have a blade go rusty on me - though I always force a patina on Carbon Steel as soon as I can - which also helps avoid rust.

Not letting your knife have too long a rest between usages also helps

 

[Clouston98]

Thanks for the help chaps !

I have veg oil, WD40 and lots of rags to hand so ill have a try with different ones and see which I like best .

 

[dwardo]

Its just a moisture barrier so you either keep it dry or keep it water resistance
Either way its hard to avoid a good patina without lots of wasted time polishing or very little use.

 

[Uilleachan]

I'm a wee bit more up market than veg oil, it's tesco's "ground nut oil" for me, as thats what I use. Veg oil is fine, especially if your planning using your O1 carbon blade for food prep and or eating. For applying the veg oil an oily rag is the way to go, and again veg oil is safe, so no issues stowing the veg oil rag in a trouser pocket, there's heath issues associated with prolonged exposure to mineral and some synthetic oils, "particularly bad for a man"; as my old granny would say

WD40 and similar is good for cleaning up steel, but it evaporates surprisingly quickly, if you do use WD and plan to stow the item, wipe off the WD after cleaning and wipe down with lub oil, 3:1 (or veg oil) etc as that'll protect it far longer.

 

[SimonM]

I use cooking oil on my personal knives as I use them for food prep.

On the Scout knives, I use 3 in 1 silicone spray.

 

[Will_]

I always force a patina on Carbon Steel as soon as I can - which also helps avoid rust.

What is a patina? Do Heinnie sell them? Only joking - I kind of know what they are, but how do you force one on your steel?

 

[Uilleachan]

Vinegar soaked rag wrapped round the blade

I prefer clean steel and an oily wipe

 

[copper_head]

Anything acidic will work Will, wrap in a vinegar soaked rag for a few hours for really dark or just cut up a lemon and leave it for a bit. Tomato sauce is good for making patterns

 

[Dave Budd]

i just dry my knife before I sheath it and use it frequently enough to not worry about real rust. I don't think I've oiled or removed rust from my knife in the 7 years I've been using it, but then it is a forged finished one and that tends not to rust so much anyway

 

[Chris the Cat]

Thats my knife Dave, you are just looking after it for me for a wee bit longer!

da C.

 

[Dave Budd]

you're right mate, I'm trying to look after it well for you! Who am I kidding? I don't look after my knives! I am planning to make myself a new knife before the end of the year though

 

[Chris the Cat]

Well the old one goes into safe keeping with me 'yea old keeper of the blades of Buddliness!!'

C.

 

[presterjohn]

I use cooking oil on mine with the assumption that at some time the knife will come into contact with food.

 

[lannyman8]

now veg oil is fine as long as you use your knife quite often as i find it tends to gum up after any length of time, for that reason i use WD40 for short periods less than 40 days or thicker engine oil bike chain oil type for a longer period...

horses for courses and all that though...

 

[kelster]

Camelia Oil is my choice as protects, has a good shelf life on the metal and is safe when used in food prep