Every time you use the knife the olive oil is probably really good for your hands. I just read, recently, that Victorinox oil is made of 'food grade mineral oil'. I'd never have thought that there was such a thing but there you go. Mineral oil that doesn't poison you if you use your knife to peel or eat fruit and suchlike. Cheers!
Couldn't you just, I don't know, take some Ballistol and spray it into the pivots to do the same thing without getting water, which could rust the blade/liners/spring depending on what they're made of, into the inner workings of the knife?
If you dry very thoroughly and immediately, you should not get rust. I prefer to wash my traditional folders because they come pretty gritty from the factory with machine residue and I use my traditional folders for food processing.
@@SubUrbanNinja-EDC I agree a little water shouldn't hurt your traditional folders if they're made of stainless steel. If they are made of carbon steel... I learned that years ago I wiped a carbon steel Opinel down with a damp cloth to clean the blade, dried it, and put it back in my pocket. I must not have got all the water/moisture off because the blade had a pretty good rust spot in less than 3 hours. I got the rust off, but the blade had a patina where the rust was. As for using Ballistol on knives used for food prep. It should be fine as long as you wipe the excess off. Ballistol is listed as non-toxic on their website, and Felix Imler said it is food safe (even though it isn't certified as such) in a recent video on lubricating Swiss Army knives. He also said Ballistol sells a version which is certified as food safe for those who want/need the a certified food safe version.
Beautiful!! Great job
Every time you use the knife the olive oil is probably really good for your hands.
I just read, recently, that Victorinox oil is made of 'food grade mineral oil'. I'd never have thought that there was such a thing but there you go. Mineral oil that doesn't poison you if you use your knife to peel or eat fruit and suchlike.
Cheers!
👍🏼
Hope it is working good.
Couldn't you just, I don't know, take some Ballistol and spray it into the pivots to do the same thing without getting water, which could rust the blade/liners/spring depending on what they're made of, into the inner workings of the knife?
If you dry very thoroughly and immediately, you should not get rust. I prefer to wash my traditional folders because they come pretty gritty from the factory with machine residue and I use my traditional folders for food processing.
@@SubUrbanNinja-EDC I agree a little water shouldn't hurt your traditional folders if they're made of stainless steel. If they are made of carbon steel... I learned that years ago I wiped a carbon steel Opinel down with a damp cloth to clean the blade, dried it, and put it back in my pocket. I must not have got all the water/moisture off because the blade had a pretty good rust spot in less than 3 hours. I got the rust off, but the blade had a patina where the rust was.
As for using Ballistol on knives used for food prep. It should be fine as long as you wipe the excess off. Ballistol is listed as non-toxic on their website, and Felix Imler said it is food safe (even though it isn't certified as such) in a recent video on lubricating Swiss Army knives. He also said Ballistol sells a version which is certified as food safe for those who want/need the a certified food safe version.