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crankypolly
05-12-2013, 05:03 PM
I am getting a Gesshin Ginga White #2 gyuto and am wondering if I need to put camelia oil or some other type of oil on it in between uses. It will be my primary kitchen knife and I am not sure if oiling it is only for longer term storage.

Also - should I put mineral oil on the handle once a month?

Thanks.

crankypolly
05-12-2013, 05:11 PM
Did I put this in the wrong place? If so, where should my future questions go?

Mike9
05-12-2013, 05:24 PM
I use camellia for long term storage, or shipping. Knives out of rotation get a schmear, but for regular use I just run them under water then dry them off. That seems to leave a film of oil (or grease) that keeps them from oxidizing.

Mineral oil by itself is OK - mineral oil and bees wax is better. (Often referred to as board butter)

franzb69
05-13-2013, 01:10 AM
+1 to what mike9 said

=D