Camelia Oil Question
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?
Did I put this in the wrong place? If so, where should my future questions go?
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)