Tsubaki knife oli

Tsubaki knife oliWould love to know the science behind this oil and why it works on knives. I thought that vegetable oil would suffice in protecting my carbon knife, but this works so much better, and curbs the rusting so that it forms a nice patina on the surface of the blade. Feels pretty dry, similar to the "dry" oils my girlfriend uses on her skin. No wonder Tsubaki oil is used in skin-care products too. It's not a once and for all, full proof protection from rusting, but I'm glad I made the purchase as it provides a very good resistance for the knife, against all the acids and liquids and corrosive compounds it comes in contact with.

I bought this to keep my Japanese sashimi knife looking pretty while I wasn't using it. After a while, the metal of carbon steel knives will darken and turn dark grey as it oxidizes. This black rust isn't bad it's Fe3O4 and it protects the knife (as opposed to red rust) but does not look as nice. Putting some of this on a rag or paper towel and rubbing it on the knife before putting it away will keep it looking bright and shiny, protecting it from any corrosion.

I recommend cleaning up your knife with a "rust eraser" first to get rid of the oxidization and then rubbing this oil into the metal to show off your expensive knives.

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This is the only oil I would use on my High Carbon knife. It doesn't leave any funky residue on the blade and is completely food safe. A little goes a long way too. This bottle lasts for a long time. Highly recommended for anyone who needs to protect their knife from rust.

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It's about 4 oz and is a good product. It takes a while to show up because mine came with foreign postage.

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It has a different feel than cooking oil. A drop on the knife and it looks shiny and slick but does not feel "oily" at all. The only negative: all the info is in Japanese so I do not know what is the composition and if I am supposed to remove it from the knife prior to its use

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