Help with kitchen Knives...

[CJ Tylers]

Hello folks! I was fortunate to be gifted a nice knife set for Christmas, which I plan on putting to good use very soon. That said, it's a low-mid set, MoV 15 steel...so high carbon etc. I've been desperately searching for some food-safe mineral oil for oiling the blades.

Now, I've searched through a few stores, only to be given the run around at each...so now I'm hoping to finding some kitchen experts on here. So, what's the best kind of oil to get, and where can I get it?

I've already tried House of Knives, London Drugs, Kitchen Stuff and a local health food store (just for giggles)... each one either sent me packing, or tried to send me to the other.

Thanks!

 

[VanessaofBC]

I am taking a stab at this for you.

Where do college kids pick up their knives for culinary school? Where do chefs shop for their knives?

Or perhaps ordering it offline from Chef Depot or a Chefs Catalogs.

http://www.chefscatalog.com/product/29986-chefs-conditioning-oil.aspx

edit: I just read that you can buy it at the pharmacy where it is "digestive lubricant" it is in the section with Pepto Bismol & laxatives.

 

[Ms Erica Phoenix]

I am taking a stab at this for you.

I giggled at the pun.

 

[CJ Tylers]

After some googling, whilst resting from my hectic day of breaching the zombie crowds at metrotown... it seems that regular mineral oil from the drug stores is the preferred maintenance method. Apparently, it's found in the "laxative" section.

It seems that I confused the London Drugs people when I asked for Food-Safe mineral oil... I'm quite sure they have to have it there some where. ugh. I guess it's time to hit the street and walk to Pharma-Save.

 

[badbadboy]

I just suggest keeping them sharp with a ceramic rod and a light stropping weekly. I have never oiled any knife ever. All steel will rust if not properly taken care of so its important to wash and completely dry the knives after use.

X50CrMoV15 - German steel. Very stain resistant. Other than that not much to speak of. The cryptic X50CrMoV15 stands for 0.5% carbon, the other 15% is composed of 14% or 14.5% of Cr, some Mo and V. X in the name is a an indicator for high alloy steel, 0.5% C content means, by definition X50CrMoV15 isn't a high carbon steel, despite of some marketing claims. In fact it has less C content compared to 440C steel. However, it's plenty tough and resists corrosion well and it is a high alloy steel. If you don't want to bother maintaining your knives this is a good choice. Except for the low edge holding ability of course. In the end, you end up sharpening it a lot more often, so low maintenance statement is really arguable. Used by Wusthof, Victorinox and others in their high end knives. Ref - X50CrMoV15 Steel Composition. If you are interested, you cn also read up on DIN And EN Steel Standards Naming Conventions.
X55CrMoV15 - Variation of 1.4116 steel. Pretty much the same, except for the slightly higher C content - 0.55%. Used by Messermeister. Not sure who else uses it. You can see the detailed differences in composition on this X55CrMoV15 vs. X50CrMoV15 steel composition comparison graph.


http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteelp2.shtml

 

[VanessaofBC]

ROAR ^^^^ That sounds manly "a light stropping"

I keep my knives on a magnet above the stove, it is very handy access and keeps the blades from going dull. I heard that was the secret to pro longing your knives life.

Did your knives come in a block or bag?

 

[CJ Tylers]

Mine fortunately came with a block, so that will help with maintenance.

Badboy, thanks for the synopsis. I'll be eventually moving into SHUN, because...well... SHUN. I've read that the Lagostinas do have a slight problem with the rust/discoloration, which is why (even with MoV15) I was thinking about the oiling.

 

[UhOh]

Last time i got a deal on kitchen knives they were rusty within 6 months. Didn't turn out to be such a great deal.

 

[Ms Erica Phoenix]

Last time i got a deal on kitchen knives they were rusty within 6 months. Didn't turn out to be such a great deal.

Often a great deal doesn't turn out to be a great value...it ends up being worth EXACTLY what you pay for it.

 

[Flanders]

Now what about good pots and pans? I like them heavy haha! As they cook more even then the cheap pos light weight ones

http://www.all-clad.ca

 

[PlayfulAlex]

http://www.all-clad.ca

Interesting corporate story, products available locally... http://www.all-clad.ca/tools/where-to-buy/where.htm?rt=V6B 3Z1

 

[janje]

Good knives last forever, clean them right after use and keep them dry and they should be just fine.
Hold them with a pinch on the spine just past the bolster when you are using them and you will feel that they are fine equipment.

For pots, I've always used Lagostina. What sucks is I needed to get all new pots to work with my induction cooktop, how I can't live without the cooktop.

 

[badbadboy]

Mine fortunately came with a block, so that will help with maintenance.

Badboy, thanks for the synopsis. I'll be eventually moving into SHUN, because...well... SHUN. I've read that the Lagostinas do have a slight problem with the rust/discoloration, which is why (even with MoV15) I was thinking about the oiling.

Shun's are a very good set of knives although you will pay a lot for the name.

Henckel's top brand is good too.

Personally, I prefer Japanese CROMOVA 18 steel on Global Knives. Never rust, hold an edge extremely well and are light and comfortable in the hand. If you go this route, you will need to buy a Global sharpener too because they are ground a a different bevel degree than any other manufacturer. Even blade sharpening services won't touch them. That is why I became proficient at knife sharpening them myself. Globals are expensive but if you take care of them they should last a life time.

Pots - I have both All Clad and Langostina, maybe Henckels too

I am not just a BBB and can cook too

 

[vancity_cowboy]

never heard of oiling a kitchen knife blade - sorry, can't help

 

[HunkyBill]

The mineral oil in the pharmacy section is actually heavy mineral oil.
Generally, most people never oil their knives.
BTW, it's one of the old superstitions: It's bad luck to receive knives as a gift.

 

[badbadboy]

never heard of oiling a kitchen knife blade - sorry, can't help

Oiling knives is common if they have carbon steel content. Typically not used on good kitchen knives because citrus acid and water can accelerate the rusting. Kitchen knives with chromium and vadnium content usually make the rusting a non issue.

 

[vancity_cowboy]

Oiling knives is common if they have carbon steel content. Typically not used on good kitchen knives because citrus acid and water can accelerate the rusting. Kitchen knives with chromium and vadnium content usually make the rusting a non issue.

when i was kid, my pa had a set of high carbon knives. he taught us at a very early age: 1. that they were sharp enough to remove a finger without the former owner even being aware of it, and 2. to wash them with water right after use then dry them right away and put them away in their proper place

that was 60 years ago. i still have those knives and although they have taken on a gun-metal grey patina, they do not have any rust or corrosion, and i keep them sharp enough to shave with. they have never seen a drop of oil in their lives

there just isn't any substitute for proper care

 

[badbadboy]

I just suggest keeping them sharp with a ceramic rod and a light stropping weekly. I have never oiled any knife ever. All steel will rust if not properly taken care of so its important to wash and completely dry the knives after use.

X50CrMoV15 - German steel. Very stain resistant. Other than that not much to speak of. The cryptic X50CrMoV15 stands for 0.5% carbon, the other 15% is composed of 14% or 14.5% of Cr, some Mo and V. X in the name is a an indicator for high alloy steel, 0.5% C content means, by definition X50CrMoV15 isn't a high carbon steel, despite of some marketing claims. In fact it has less C content compared to 440C steel. However, it's plenty tough and resists corrosion well and it is a high alloy steel. If you don't want to bother maintaining your knives this is a good choice. Except for the low edge holding ability of course. In the end, you end up sharpening it a lot more often, so low maintenance statement is really arguable. Used by Wusthof, Victorinox and others in their high end knives. Ref - X50CrMoV15 Steel Composition. If you are interested, you cn also read up on DIN And EN Steel Standards Naming Conventions.
X55CrMoV15 - Variation of 1.4116 steel. Pretty much the same, except for the slightly higher C content - 0.55%. Used by Messermeister. Not sure who else uses it. You can see the detailed differences in composition on this X55CrMoV15 vs. X50CrMoV15 steel composition comparison graph.


http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteelp2.shtml

when i was kid, my pa had a set of high carbon knives. he taught us at a very early age: 1. that they were sharp enough to remove a finger without the former owner even being aware of it, and 2. to wash them with water right after use then dry them right away and put them away in their proper place

that was 60 years ago. i still have those knives and although they have taken on a gun-metal grey patina, they do not have any rust or corrosion, and i keep them sharp enough to shave with. they have never seen a drop of oil in their lives

there just isn't any substitute for proper care

Yup, as you can see I said that in my first post in this thread.....

 

[pilpay]

Don't need any oil if you keep them clean and dry... But if you need to oil them for storage, any cooking oil would work. Grape seed oil would be good as it has very little flavour to it.

 

[J.O. Henson]

I've heard of seasoning a cast iron pan but not knives.