I'm going to have to leave my knives for about 7 months. They're high-end Japanese carbon steel. What's the best way to prep them for their long desertion?
tsubaki oil aka camelia oil. Mineral oil is okay, but I think it will evaporate eventually. That's just a guess. It definitely doesn't polymerize, dunno where else it could go.
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!