Steak knife handle maintenance

[DaM0w]

We have about 20 wooden handled steak knifes at work that each get washed (in a machine currently, subject to change) 3ish times a knight We’re having a problem keeping the wood hydrated with weekly oiling(mineral). Is there a food safe oil that we can implement to combat this issue or would hand washing solve the issue

 

[aporigine]

We have about 20 wooden handled steak knifes at work that each get washed (in a machine currently, subject to change) 3ish times a knight We’re having a problem keeping the wood hydrated with weekly oiling(mineral). Is there a food safe oil that we can implement to combat this issue or would hand washing solve the issue

I would soak them in paraffin wax (the stuff used for canning) held at 90°C for an hour or three. It should be much slower to dissipate. If the handles will take 110-120° (230-250°F) you’ll displace any water from the wood, improving wax penetration.

It super helps if you run them on a not-hot cycle in the dishwasher.

 

[M1k3]

Tung-oil, Shellac or something else more stable and resistant to water and heat?

 

[aporigine]

Tung-oil, Shellac or something else more stable and resistant to water and heat?

Shellac will not do well with alkaline detergents. I clean my shellac brushes with ammonia or sodium carbonate; it becomes completely water-soluble overnight at slowest.

I’ve used alkali to strip oil-based paint. Same problem only slower.

 

[HolyDiverScallop]

Hand washing and a daily oiling would solve the problem. Hand washing and paraffin as above would probably be even better.

G10 or Corian handles might be even better.

 

[M1k3]

Shellac will not do well with alkaline detergents. I clean my shellac brushes with ammonia or sodium carbonate; it becomes completely water-soluble overnight at slowest.

I’ve used alkali to strip oil-based paint. Same problem only slower.

Plasti-kote and that's my final answer!