Food Grade Blade Cleaner And Lubricant

It's a misconception that steel knife blades are truly non-porous. While the surface may appear smooth and solid to the naked eye, even microscopic imperfections in the metal can allow moisture to penetrate and initiate the corrosion process
. This is particularly true for high carbon steel blades, which are more susceptible to rust than stainless steel due to their higher carbon content. 
Here's why oiling is crucial even for seemingly non-porous steel blades:

• Rust Prevention: Oil creates a protective barrier, essentially acting as a shield between the steel and the elements that cause rust, particularly moisture and oxygen.
• Corrosion Protection: Beyond simple rust, oil also helps to protect against corrosion, preventing discoloration and degradation of the blade over time.
• Reduced Friction: A well-oiled blade experiences less friction during cutting, improving the smoothness and efficiency of your cuts.
• Prolonged Sharpness: By minimizing corrosion and friction, oil helps to maintain the blade's sharp edge for longer periods, reducing the frequency of sharpening.
• Enhanced Appearance: Regular oiling contributes to a polished, clean appearance, preventing staining and dulling of the blade's surface.
• Protection for Moving Parts: For folding knives, oil lubricates the pivot points and hinges, ensuring smooth opening and closing mechanisms. 
• In essence, oiling acts as a preventative measure to safeguard your knife blade against the detrimental effects of rust, corrosion, and wear.

 

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Don't Just Sharpen the blade........Maintain The knife......Horace Whitlock