We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Mar 04, 2014 9:34 pm
I know that you are supposed to use Camellia Oil on Japanese Knives every so often,I was wondering are you supposed to apply this to the blade after every use or only every couple of use's.
Tue Mar 04, 2014 9:41 pm
Personally, I only oil a carbon knife if I am going to box it for a while. Usually daily use and cleaning is enough to keep them in good shape. The handles I oil as necessary to keep the unstabilized ones from cracking or drying out.
Tue Mar 04, 2014 9:52 pm
You might want to oil the blade if your storing the knife for an extended period of time. Otherwise clean and dry is best.
Tue Mar 04, 2014 10:31 pm
Thanks for the input guys and I'll be sure to keep what you guys said in mind.
Wed Mar 05, 2014 7:30 am
Wed Mar 05, 2014 8:50 am
Some people in very humid climates might want to consider storing their blades with the oil as a protective covering.
For must users, I'd agree that the oil is only necessary if the knife is stored away and is not going to be used for some time.
Wed Mar 05, 2014 5:00 pm
While I generally agree with all that's been said so far, the knife can play a big role here too. For instance, a Suminagashi Shigefusa should be oiled regularly until a patina has developed. The cladding in that knife is EXTREMELY reactive and can turn orange (rust) in a few seconds. There are other knives like this one that should be handled similarly.
Wed Mar 05, 2014 5:10 pm
Mineral oil works well for knives too and is much cheaper than Camellia Oil in most circumstances.
Wed Mar 05, 2014 8:48 pm
Jeff B wrote:Mineral oil works well for knives too and is much cheaper than Camellia Oil in most circumstances.
Wed Mar 05, 2014 10:00 pm
Never oiled a blade....I guess the 5 percent humidity is good for something besides shrinking handles.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.