View Full Version : Paper or Camelia Oil for Carbon Steel Knives?
01-22-2005, 04:00 PM
A German importer of Japanese knives says in it's catalogue that camelia oil isn't recommended for knife storing, too unsanitary. Wrapping the blades into a piece of newspaper, alternatively to use a wooden sheeth (saya) would be better.
Personally I've never had the feeling that it needs more than a magnetic stripe to store carbon steel knives.
It may be unsanitary but it is a simple thing to wash the camelia oil off before using the knife. Mineral oil is fine and so is wax but you will certainly need to wash off wax if you use it. I use camelia oil personally.
I think it is a good idea to put something on a carbon steel blade to prevent rust in storage unless you live in a desert area. I'm not aware of any deserts in Germany, Peter.
01-22-2005, 04:31 PM
[ QUOTE ]
I'm not aware of any deserts in Germany
[/ QUOTE ]
there are some culinary deserts.
01-22-2005, 05:14 PM
I was just wondering if using a dessicant pack in the box would work to help keep carbon steel knives from rusting? Anyone tried it?
01-22-2005, 11:25 PM
I would be very concerned about using a newspaper to store a knife. Paper is usually quite acidic, due to the use of sulfites in the manufacturing. Wax paper might be OK, but I'd make sure to coat the blade with oil before wrapping it.
I cannot se the problem. It is considered non-toxic and has been recommended by makers such as Watanabe.
I wonder if this is a case of an over zealous health and safety regulation
01-23-2005, 11:15 AM
I think that JerzyMade's point is that if newsprint has acidic paper, then it could deteriorate the blade's edge. Apparently (ie. I'm a newbie and haven't experienced this), acidic foods and acids (such as those found in bleach, etc.) will pit carbon steel blades and their edges, both weakening and dulling them. I don't know if this also applies to stainless steel.
Generally not. I've read posts about corrosion on a carbon steel edge reducing sharpness. I haven't experienced it personally but that may be because I sharpen my knives so often.
01-23-2005, 01:30 PM
Thanks for the info. I got what I had posted from the eGullet Knife Maintenance and Sharpening "class" post. I would think that if you were to oil the blade before wrapping it in newsprint, I would think it would be fine.
Do you have any experience with spending a day cutting acidic foods like tomatoes, fruits, etc. and their affect on a carbon steel blade? I mean actually cutting because I would assume that someone who spent the money for a nice one would clean and dry it properly afterward.
According to the eGullet article, they implied that the blade would dull from that. It seemed surprising to me that carbon steel would deteriorate so quickly because I used to use it as a machinist and we never had any issues with tool steel... so long as we cleaned it properly before storing.
I have read that article and I disagree with the writer on this issue.
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