One concern I have is that you should be careful about what you coat your blade with if you will be using it to slice/chop/cut food. You really don't want to be eating the stuff you are coating your blade with. I would recommend you wash it off with soapy water first - then cut your food then re-coat. Or stick to the stainless for food prep and use the non-stainless for cutting non-edible stuff. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Thoughts on this?
I know a lot people use mineral oil, food safe and cheap.
On the other hand, I don't even coat my knives. Unless I plan to store the knife away for years (which I don't), there's no point in oiling the blade.
