#1,323 in Health & Personal Care
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Reddit mentions of KUROBARA 100% Pure Tsubaki Japanese Knife Maintenance Camellia Oil (8.6 oz)
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of KUROBARA 100% Pure Tsubaki Japanese Knife Maintenance Camellia Oil (8.6 oz). Here are the top ones.
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- [Professional Carbon Steel Maintenance Oil] It is a high-grade Japanese sword & Japanese knife maintenance oil that prevents rusting of carbon steel. It is ideal not only for kitchen knives, but also for carpentry tools such as planes and chisels, gardening scissors, bonsai tools, and woodworking knives, etc. Since it does not dry easily and can be used as lubricating oil, it can be widely used in sewing machines and other general precision machines.
- [Completely Safe Food Grade Purity] It is manufactured by extracting high-quality Japanese camellia oil with 100% purity. It is tasteless, odorless, and non-drying, so it is ideal for maintenance after use. Because of the high degree of purity, it does not affect ceramics, plastics, rubber material, etc., so it can be used with confidence for various types of tools.
- [Authentic Japanese Quality] Made in Japan. It's a real Japanese experience utilizing over 80 years of technology and experience of KUROBARA brand.
- [English Instruction] A official English manual is included.
- "[8.3 oz Dispenser Spray Type] 8.3oz (245ml) Pure Tsubaki knife Oil (Camellia Oil). Simply spray on the blade and wipe it off."
Features:
Specs:
| Height | 2.05118110027 Inches |
| Length | 7.94881888953 Inches |
| Number of items | 1 |
| Size | 大 245ml |
| Weight | 0.3858089585 Pounds |
| Width | 2.05118110027 Inches |
Yes you should still keep the blade oiled. The patina helps prevent corrosion but it is not perfect and you can still stain the blade by leaving it dirty. You can use the blade for food prep, just make sure and keep a food safe oil on it. I suggest camellia oil.
If you are going to be doing any large quantity of food prep with it, I suggest leaving it alone and letting the patina develop naturally. The best patina's I've gotten on knives are from natural use. That being said, I work as a prep cook, so my volume of use is a bit more than the regular user.
Tsubaki oil is great as a leave-on. It's not crazy expensive but I still don't cleanse with it (unless I'm out of other stuff!) because I feel like it's more precious than mineral oil.
In Japan, tsubaki oil is used as knife cleaner (much the way mineral oil is used as a wooden board cleaner) so it's available very cheaply in that "format" and it's food-safe. Here's the one I buy on Amazon Prime. I'm sure you could find a better per oz price somewhere from a bulk supplier but I simply don't make enough stuff to need more than 8 oz of the tsubaki at a time. Since I don't use it for cleansing, I don't go through it very quickly!
This is how I prep my Kuroki stones:
Clamshell:
Pour the stones into a large plastic bowl, add a mild dishwashing detergent and hot water. Stir the stones with your fingers thoroughly for a minute or so, then rinse until the water is clear. Drain, and spread the stones out on a towel to dry.
Slate:
Again, wash as above, but stir more vigorously, gripping slightly to rub the stones against each other. Rinse and dry as above. Once dry, transfer in batches of ~30 to a 1 quart ziplock bag, add several drops of oil (my personal preference is for Camelia oil https://www.amazon.com/gp/product/B001TPFVHC/ref=ppx_yo_dt_b_asin_title_o06__o00_s00?ie=UTF8&psc=1 ), and work the stones around until coated. Wipe the excess oil off with a cotton cloth, then spread out on paper towels let dry overnight. Check the stones in the morning - they should be an even matte black and not at all oily to the touch.
Cheers, and congrats on the new stones.