Please help save this Special Knife

[valbeck]

While observing and trying my skills in the kitchen at Lucas Carton, then a Michelilin 3 star restaurant in Paris, I was befriended by the Chef de bouf. I think he took pity on me for my tenacity and my absymal knife skills which I heretofore had deemed excellent.

Anyway, he taught me much about the pleasure of cutting your own meat and then he took me to the store where the local chefs bought their knives. He insisted I buy the knife in question. A Carbon Steel with a 12 inch blade 2 1/2 in. wide and weighing in at 1 1/2 lbs. Its a great knife for cutting up meat and poultry but... it has some rust on the blade. Its 10 yr. old and this is a first.
I used barkeepers friend and elbow grease but now I want to protect the blade.


can you advise?
Thanks,
a humbled cook
I don't want to use gun oil and think veg oil will frement

 

[Scotch]

This is what you want -- Camellia Oil: "Description: For centuries, camellia oil has been used to protect the finest Samurai swords. A small amount applied to your carbon steel knives will keep them free of corrosion and rust. Camellia oil is non-toxic and non-allergenic. Spray bottle."

The Epicurean Edge: Japanese and European professional chefs knives

 

[sparrowgrass]

I think a little dab of any cooking oil would do the same thing, for less money. Rub it in well with a soft cloth, each time you wash the knife.

 

[valbeck]

I've been warned NOT to use cooking oil. I don' remember why.

 

[valbeck]

Scotch,
Thank you. I ordered it
Val

 

[GrillingFool]

If you don't want to oil the blade, just make sure you clean it well and DRY IT WELL
after each use.
I have found that a Scotch Heavy Duty green sponge/scrubber is a perfect cleaning
tool. The scrubber will remove the rust and discoloration quite well.

 

[Scotch]

I've been warned NOT to use cooking oil. I don' remember why.

Because it turns rancid very quickly.

 

[Robo410]

food safe mineral oil, the same as for your cutting boards, works fine.

 

[GB]

food safe mineral oil, the same as for your cutting boards, works fine.

That is exactly what I would use. Much cheaper and just a effective as the more expensive specialty oils.

 

[Scotch]

At least on knife expert whose opinion I trust told me that mineral oil is not dependable for stopping rust on carbon-steel knives, that he has have rust develop on such knives when coated with mineral oil and stored for an extended period. He and others recommend camellia oil. See this thread on Fred's Cutlery Forum: http://www.foodieforums.com/vbulletin/showthread.php?t=7343&highlight=mineral

 

[TheMetalChef]

Because it turns rancid very quickly.

IDK... I rub my wok down with a bit of peanut oil after each use. Never had a problem with rancidity (or rust, for that matter)