My buddy has a ridiculously sharp(and expensive) handmade jap kitchen knife, he uses vegetable oil on it.
Japanese blade- protecting from rust?
I was given 2 Japanese kitchen knives that my sister in law never used. They were left in their original boxes for years and when I took them out, each has a small rust spot at the cutting edge. These are the sharpest knives I have ever used and appear to be handmade. Is there anyway to protect these blades? I will lightly sand the rust spot away, but is there an oil to use on the blade that will help protect it AND is safe to use on a knife that will be used to prepare food? Thanks.
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Thanks for the reply. Do you know if he just wipes it on/off or does he let it soak in?TheRedHorseman said:My buddy has a ridiculously sharp(and expensive) handmade jap kitchen knife, he uses vegetable oil on it.
Just wipes it on with a paper towel or cloth.
I heard of using grease and/or Petroleum Jelly as a substitute for a Cosmoline type protective coating for blades.
+1 on the olive oil, use the knife, rinse it clean and rub a thin coating of olive oil.
Yup, olive oil, or pure mineral oil. if you store the knives in a wooden block holder you want to use mineral oil. Veg/Olive oil will turn rancid after a while in the wood..
Also wash those blades by hand, it is whats best for them..
--->APB
Also wash those blades by hand, it is whats best for them..
--->APB
Clove oil is what is used on serious Japanese blades
if its a good chefs set they shouldn't rust, while the Japanese are well known for their skill with knife making, Germans are currently producing the best culinary knifes. its actually pretty funny that the worlds top sushi chefs are using German steel. now thats not saying japanese knifes are bad, they're just different and intended for light duty and delicate cuts.
since they have a higher carbon content in them they are very hard if sharpened correctly they can be very sharp. the down side is since they are carbon steel or Damascus they are brittle and prone to rust. if your blades are carbon or Damascus then they must be washed with hot soapy water and dried fully within 5 to 10 min after every use. if your blades are rusting then scrub the area with a magic eraser and any cooking oil. clean and dry your blade. then use a food safe grease that can be found at most stores that cater to chefs and restaurant needs and store.
also never stress your knives by cutting bone or frozen items, and always keep them sharp.
since they have a higher carbon content in them they are very hard if sharpened correctly they can be very sharp. the down side is since they are carbon steel or Damascus they are brittle and prone to rust. if your blades are carbon or Damascus then they must be washed with hot soapy water and dried fully within 5 to 10 min after every use. if your blades are rusting then scrub the area with a magic eraser and any cooking oil. clean and dry your blade. then use a food safe grease that can be found at most stores that cater to chefs and restaurant needs and store.
also never stress your knives by cutting bone or frozen items, and always keep them sharp.
Japanese use Choji (clove) Oil as a preservative for blades..
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