Question: what do you use for food-grade oil (primarily for an M4 type steel on a folder that will occasionally be used on food)?
I am leaning towards mineral oil due to how cheap and available it is. Camellia sounds interesting but seems expensive for not much benefit over mineral oil, except perhaps avoiding discoloration. But I prefer developing a patina so that isn't a factor.
Synthetics seem to offer longer lasting coverage and they don't make the blade sticky. But which ones, and are they that much better than mineral oil?
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