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="" />

Vegetable base oils can go rancid over time. Use a mineral base oil, like what you use on the butcher block and wipe down before use.

+ 1

Been looking for mineral oil for some time now to now avail. Lots of baby oil, but not sue I want my knives smelling powder fresh <img src="/ubbthreads/images/graemlins/frown.gif" alt="" />

If the knife is used often enough then the issue with veg oil going rancid becomes a non issue.

Leave the chicken grease on it.

Go to your pharmacy and find the laxatives, it will be somewhere around there <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Got mine at a hardware store, I put it on all my walking sticks/canes.

Make sure that the mineral oil you use is a food grade mineral oil.
J

Thank you all, good to see you HD! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I wish I had 2 more hands so I could give those pics 4 thumbs up.

Great pics!!!

That chicken looks small compared to your NMSFNO