How To Oil A Knife & The Benefits of Doing So

When you think about knife maintenance, sharpening is probably the first thing that comes to mind. Although regular stropping or sharpening keeps the blade in good working order, there are other maintenance steps you should take to preserve your knives for the long haul.

Oiling creates a barrier between the blade and the environment, shielding it from moisture, oxygen, and other corrosive elements that degrade steel over time. Without it, even the most high-end knife can fall victim to corrosion, discoloration, and wear, so in this blog, we’ll show you how to treat your blades like a pro, why it’s worth the effort, and how regular oiling can transform the way your knives perform. 

Why Oiling Your Knife Is Essential

Knives are tools that endure a lot: slicing, chopping, carving, or simply weathering the elements in a knife sheath. Without proper care, even the best blade can degrade over time. Oiling your knife as part of your regular maintenance regimen delivers benefits like the following:

• Prevents Rust and Corrosion: Knives, especially those made from high-carbon steel, are prone to rust when exposed to moisture. Oiling creates a protective barrier, keeping water and oxygen away from the blade’s surface.
• Reduces Friction: For knives used in heavy-duty tasks like cutting or chopping, oiling minimizes friction. This not only makes the blade glide smoothly but also reduces wear and tear during use.
• Prolongs Sharpness:  A well-oiled knife holds its edge longer, as the oil prevents micro-corrosion along the cutting surface. Less sharpening means less steel removed over time, preserving the blade.
• Improves Appearance: Regular oiling keeps your knife looking polished and clean. It prevents discoloration, staining, and dulling so that your knife looks as good as it performs.
• Protects Moving Parts (For Folding Knives): Folding knives rely on smooth, precise movement. Oiling the pivot points ensures effortless action and prevents debris buildup that can jam the mechanism.

What Type of Oil Should You Use?

The type of knife, how you use it, and the environment it’s exposed to all play a role in determining which oil will deliver the best results. Using the wrong oil can lead to sticky residue, a dull finish, or even contamination (especially for kitchen knives). To get it right, you need to understand what works, why it works, and when to use it.

Food-Grade Mineral Oil: The Gold Standard for Kitchen Knives  

Food safety is non-negotiable. That’s why food-grade mineral oil is your go-to option for kitchen knives. It’s odorless, tasteless, and completely safe for knives that touch food. Unlike natural oils like olive or coconut oil, mineral oil doesn’t go rancid over time, so you don’t have to worry about unpleasant smells or contamination creeping in.  

Food-grade mineral oil is also incredibly easy to work with. It spreads evenly, absorbs just enough to protect the blade, and leaves a clean finish that repels moisture. For chefs and home cooks alike, this is the easiest way to keep your knives rust-free without compromising safety or performance. Apply a thin layer after washing and drying your knife, and you’re good to go.  

Pro Tip: Food-grade mineral oil also doubles as a conditioner for wooden knife handles or cutting boards, making it a great addition to your kitchen care routine.

Specialized Knife Oils: Premium Protection for All Blade Types  

If you want top-tier protection, specialized oils are worth the investment. Products like camellia oil, which are specifically designed for knives, deliver a lightweight, protective layer that shields against rust, discoloration, and moisture. These oils are especially popular with collectors or anyone handling high-carbon steel blades that are more prone to corrosion.  

Specialized knife oils are thin enough to spread easily across the blade but durable enough to resist wear, making them perfect for both display pieces and everyday tools. Plus, many of these oils are designed to resist gumming up over time, which is a common issue with heavier oils.  

Gun Oil or Machine Oil: Heavy-Duty Protection for Outdoor Knives  

Outdoor knives and folding knives face tough conditions: think rain, mud, and constant use in rugged environments. For these blades, gun oil or lightweight machine oil offers the high-performance protection they need. The oils form a strong barrier that repels moisture and prevents rust on metal exposed to the elements.

What’s more, gun oil is great for folding knives with moving parts. It lubricates hinges, pivot points, and locking mechanisms, ensuring smooth action without jamming or sticking. Lightweight machine oil offers similar benefits, making it a great choice for knives that demand durability and reliability.  

Natural Oils: Use With Caution  

Natural oils like olive, coconut, or vegetable oil might seem like convenient choices. They’re readily available, and many people already have them in their kitchen. However, they come with drawbacks when it comes to knives. These oils can turn rancid over time, leaving behind sticky residues that attract dirt and create unpleasant odors.  

While natural oils may work in a pinch for temporary care, they’re not ideal for long-term maintenance. They’re also more prone to gumming up, which can lead to a dull blade or stiff folding mechanisms. If you must use a natural oil, clean your knife thoroughly afterward and switch to a better option as soon as possible.  

How to Oil a Knife: Step-by-Step Guide

You can maximize protection and performance by oiling your knife properly. 

Step 1: Clean the Knife Thoroughly  

Oiling a dirty knife traps grime, dust, and moisture against the blade, which can lead to rust and corrosion - the exact problems you’re trying to prevent.

For kitchen knives, use warm water and mild dish soap to wash away food particles, grease, and any lingering stains. Be thorough but gentle: don’t use abrasive sponges that could scratch the blade. Once washed, dry the knife completely with a lint-free cloth or paper towel, as any residual moisture can interfere with the oil and promote rust.  

For outdoor or folding knives, use a soft cloth and a steel-cleaning solution to remove dirt and residue from outdoor use. Pay special attention to the hinges and pivot points of folding knives, where debris often accumulates. For stubborn grime, a soft-bristle toothbrush can clean the steel without damaging the surface.  

Pro Tip: Always clean your knife immediately after use, especially if it’s been exposed to acidic substances (like tomatoes or citrus), as these can corrode the blade.  

Step 2: Choose the Right Oil  

Different types of knives have different needs, and the wrong oil can leave behind sticky residue, contaminate food, or fail to protect your blade in harsh conditions.  

• For Kitchen Knives: Use food-grade mineral oil. It’s safe for food contact, easy to work with, and doesn’t go rancid like natural oils.  
• For Outdoor Knives or Folding Knives: Opt for specialized knife oil or gun oil. These lightweight, high-performance oils provide a strong barrier against moisture, making them ideal for rugged environments.  
• For Collector’s Knives or Decorative Blades: Go for a specialized oil like camellia oil. These are designed to enhance the blade’s appearance while offering premium protection.  

Make sure your oil is lightweight and non-gumming. Heavy oils can attract dust and dirt, which defeats the purpose of oiling in the first place.  

Step 3: Apply the Oil  

With this step, the goal is to coat the blade evenly without overloading it with oil. 

• Start by adding a few drops of oil to a clean, lint-free cloth. You can also apply the oil directly to the blade, but using a cloth gives you more control.  
• Spread the oil evenly across the blade, making sure to cover the entire surface. Pay close attention to the edge and any areas prone to moisture exposure.  
• Flip the knife over and repeat on the other side. For folding knives, apply a small amount of oil to the pivot points and hinges. A precision applicator can help you reach these tighter areas.  

Pro Tip: Less is more when it comes to oiling. A few drops are usually enough to protect the blade. Over-oiling can leave behind a sticky residue that attracts dust and dirt.  

Step 4: Wipe Off Excess Oil  

 Take a clean, dry cloth and gently wipe the blade to remove any excess. The goal is to leave a thin, even layer of oil that’s barely noticeable but fully protective. For folding knives, wipe off any excess oil from the hinges and pivot points to ensure smooth movement without gumming up the mechanism.  

Pro Tip: After wiping, hold the blade up to the light. A properly oiled blade should have a subtle sheen but not appear wet or sticky.  

Step 5: Store the Knife Properly  

Even the best-oiled knife can rust if stored carelessly.  Below are some recommended steps:

• For Kitchen Knives: Store them in a knife block, on a magnetic strip, or in a protective sheath. Don’t put them in a drawer where they can rub against other utensils, which can dull the edge and damage the finish.  
• For Outdoor or Folding Knives: Keep them in a dry, cool place away from moisture. Avoid leather sheaths for long-term storage, as leather can trap moisture and accelerate rusting. Instead, use a synthetic or plastic sheath designed for blade protection.  
• For Collector’s Knives: Consider storing them in a display case with a desiccant packet to reduce humidity. High-carbon steel blades, in particular, benefit from this extra precaution.  

Pro Tip: If you live in a humid environment, check your stored knives regularly. Even a well-oiled blade can develop rust if exposed to prolonged moisture. If you’re storing your knives in a wood knife block, wash and dry them with a towel, then let them sit out for a few minutes before putting them in the block. Even though they appear dry, this allows undetectable leftover moisture to evaporate, ensuring the knife slots in the block do not become damp.

How Often Should You Oil a Knife?

The frequency of oiling depends on how often the knife is used as well as its environment. Below is a schedule you can use as a general guideline:

• Kitchen Knives: Oil once a month or whenever the blade looks dry.  
• Outdoor Knives: Oil after every use, especially if exposed to water, humidity, or harsh conditions.  
• Collector’s Knives: Oil every 3-6 months to maintain appearance and prevent rust during storage.

If you notice discoloration, stiffness, or a rough texture on the blade, it’s time to reapply oil.

Take Your Knife Maintenance to the Next Level with Red Label Abrasives  

Oiling is critical for knife care, but proper preparation is key to achieving the best results. Whether you’re maintaining a chef’s knife, survival blade, or a military heirloom, Red Label Abrasives offers premium abrasives to refine, sharpen, and protect your knives.