Hi all, I am posting this here because it is specific for a Busse knives and kin. My Busse NMSFNO. This knife is becoming my main butcher knife in the kitchen.

I try and find any excuse to use a Busse or kin!!!




The chicken doesnt look so big now!!


Like cutting paper!


Bones were split clean!


It is a non coated blade and I want to know what oil to use in between uses. Is corn oil safe to use to prevent discoloration or tarnish, rust.?

Or is there a better one?

Thank you all.
I know the pics are corny but I needed a chuckle today, hope you do too. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />


P.S.
A well set table!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />