Am I over-thinking this food/knife issue?

[ryguy76]

Hi guys,

I have shied away from using any of my folders for food prep as I am apprehensive about the tri-flow oil I've used on a my knives at the pivot and because I'm not sure the cleaning process is worth it. Having said that, the logical side of me thinks that as long as the blade has been cleaned since applying the oil, the blade won't contaminate food as I have only ever oiled it the once. And the cleaning process post food stuff, (slicing apples etc), may only be a matter of wiping the blade down, and not immersing the whole thing and going through the drying process etc.

Can you guys talk some sense into me on this and let me know your routines if you're using your folders in this capacity?

Thanks.

[Malfeasant]

I haven't found any issue putting a drop of lube in my pivot then using it for food. Being only a single drop or two. It seeps down into the bearings and stays there in my experience not even getting on the blade. If you want to oil your knife without worry of toxic chemicals you can use food safe mineral oil or olive oil. I've used olive oil on some of my knives that aren't rust resistant. Well, the olive oil was put on the blade directly haven't put it on the pivot. I'm thinking it's safe to put there as well. May attract some dirt and dust though.

[Brock O Lee]

I regularly use my folders for on-the-go food prep (fruit etc). The key is to use a long enough blade (3.5 -4 inch) so you don't get food and juices in the pivot, where the oil is. This makes cleanup simple and easy too.

[Brock O Lee]

Be careful when you use olive oil, it turns rancid and becomes gummy after a while. It should be ok if you just coat a blade surface that sees frequent use.

[Doc Dan]

Use Vaseline. It is mineral oil and paraffin wax and is not toxic. I put it in my pivot, too. It stays better than plain mineral oil. Old fashioned 3 in 1 oil is okay. I prefer the Vaseline.

[Evil D]

If you're only lubing the pivot and not the entire blade, you have nothing to worry about. As for clean up if you're only cutting with the blade then just rinse it off and wipe it dry and you're good to go. I guess if you're doing some heavyheavy food prep like cleaning a deer or something like that you may need to clean the pivot but I don't get the pivot dirty just with casual food prep.

[tap78]

I use a Plain edge Pacific Salt for food prep at work and smometimes at home...
I don't lube the pivot at all and having H1 on board gives You the comfort to clean the knife as often as You want :)









Salts are fantastic knives!

[demoncase]

Hi guys,

I have shied away from using any of my folders for food prep as I am apprehensive about the tri-flow oil I've used on a my knives at the pivot and because I'm not sure the cleaning process is worth it. Having said that, the logical side of me thinks that as long as the blade has been cleaned since applying the oil, the blade won't contaminate food as I have only ever oiled it the once. And the cleaning process post food stuff, (slicing apples etc), may only be a matter of wiping the blade down, and not immersing the whole thing and going through the drying process etc.

Can you guys talk some sense into me on this and let me know your routines if you're using your folders in this capacity?

Thanks.

You'll be fine-

Here's the Material Safety Data Sheet for TriFlow lube
http://www.oregoncoastcc.org/wp-content ... ricant.pdf

TLDR?- Here's the snippet that matters: "CHRONIC HEALTH HAZARDS
No ingredient in this product is an IARC, NTP or OSHA listed carcinogen.
Reports have associated repeated and prolonged overexposure to solvents with permanent brain and nervous system damage"

Considering the tiny amount on a pivot of a knife (1 drop- maybe 1ml?) and then only a tiny fraction that might end up in your food....well, you'll get more solvent exposure next time you go to the gas station.

Seriously- as there is no LD50 listed (that's the standard measure of toxicity- a Lethal Dosage for 50% of a population of lab rats) then you're good to go....Like all oil/solvent materials- bathing in it or breathing it a lot (like for 8 hours a day) is what counts as 'prolonged exposure'

[ThePeacent]

H1 is your friend here...





water, coffee, yoghourt...





Don't over think it, just do it :D

[ryguy76]

Yep, I don't plan on oiling the pivots regularly, just if they get sticky, and won't be oiling the blades directly, so should be fine for that aspect, especially judging from the MSDS. (Thanks Demoncase)

Sounds like for the food prep I'd be doing, I can just wipe the blade clean with a soapy cloth, rinse, then towel dry. I'm pretty careful so won't soak the handle and pivot area likely.

Also sounds like I need a Pac Salt.

[Blerv]

I think a reground Salt would be a great apple knife :).

Cross-contamination is more likely to make you sick than a little pivot oil, I think. With a long enough blade I think most food processing can be kept away from the pivot.

[bdblue]

I think this is overblown. What would happen if you put a drop of oil on your burger and ate it? I think it would take a lot to really harm you. I can't imagine getting milligrams or micrograms of lube from the pivot onto food. For that matter if you oiled the blade and then wiped it off how much could you get on some food? I worked in a garage for 6 years and no telling how much oil/grease/gasoline got onto my food during that time and that was very many years ago.

[ryguy76]

I think this is overblown. What would happen if you put a drop of oil on your burger and ate it? I think it would take a lot to really harm you. I can't imagine getting milligrams or micrograms of lube from the pivot onto food. For that matter if you oiled the blade and then wiped it off how much could you get on some food? I worked in a garage for 6 years and no telling how much oil/grease/gasoline got onto my food during that time and that was very many years ago.

The logical side of me completely agrees with you. I'm less concerned with the oil aspect though. The main concern was using the blade for food prep, cleaning it and not getting the water out completely if doing it quickly, then finding I needed to re-lube etc...

[SpyderNut]

I think this is overblown. What would happen if you put a drop of oil on your burger and ate it? I think it would take a lot to really harm you. I can't imagine getting milligrams or micrograms of lube from the pivot onto food. For that matter if you oiled the blade and then wiped it off how much could you get on some food? I worked in a garage for 6 years and no telling how much oil/grease/gasoline got onto my food during that time and that was very many years ago.

The logical side of me completely agrees with you. I'm less concerned with the oil aspect though. The main concern was using the blade for food prep, cleaning it and not getting the water out completely if doing it quickly, then finding I needed to re-lube etc...

As long as you use compressed air (like from an air compressor) on the pivot after washing, you should be just fine. FWIW, I agree with bdblue also regarding trace amounts of oil in the food. My father made numerous PB&J sandwiches for us kids when we were little using his trusty old Victorinox folder--and that blade only received a cursory swipe on his jeans to be deemed "clean" enough for food prep

[Sharp Guy]

My father made numerous PB&J sandwiches for us kids when we were little using his trusty old Victorinox folder--and that blade only received a cursory swipe on his jeans to be deemed "clean" enough for food prep

Ha! That's usually what I do. Serves as a strop at the same time. :D

[Malfeasant]

My mother worked in a behavioral medical center, there was a guy that came in and drank a couple quarts of motor oil. He was just fine... Not sure mentally (before drinking the oil). Nonetheless he wasn't facing any terminal results of ingesting oil..