Your Knife Wants Mineral Oil. Here's Why.
Carbon steel loves a bit of attention. Mineral oil is the best way to give it that.
A carbon steel blade is a living thing compared to stainless. It develops a patina over time. It responds to what you cut, how you store it, and how you care for it. That's part of what makes it feel like your knife and not just any knife.
It also helps keep rust at bay. Carbon steel and moisture aren't best mates, so a light coat of oil is cheap insurance. If you want to know more about why drying your knife properly matters, → we wrote about that here.
Mineral oil is the easiest way to keep it happy. A thin wipe across the blade after each wash keeps the steel smooth, clean, and ready to go. The oil sits on the surface and lets the blade rest without reacting to moisture or air.
Here's how to do it.
Wash your knife. Towel dry it straight away. Both sides.
Put a few drops of mineral oil on a cloth and wipe the blade down. Tip to heel, both sides. Done. Takes less time than putting your dishes away.
How often? After every wash is ideal. At minimum, any time you're putting it away for more than a day. You'll notice the blade feels better for it. Smoother in the hand, cleaner on the cut.
Why mineral oil and not olive oil or coconut oil? Cooking oils go rancid. They break down, get sticky, and start to smell. Mineral oil is food-safe, doesn't go off, and stays clean on the blade indefinitely.
Our Mineral Steel Oil is a small bottle that'll last you months. A few drops each time is all you need. Your knife will thank you for it.
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