Why Professional Chefs Oil Their Knives (and Why You Should Too)

In a professional kitchen, knives aren't just tools—they're essential partners in every culinary creation. One practice that separates amateurs from professional chefs is the regular oiling of knives. But why exactly do seasoned chefs carefully oil their blades, and should you follow suit? Let’s dive deep into this essential knife-care practice.

1. Protecting Against Rust and Corrosion

Professional-quality knives, particularly those made from carbon steel or high-carbon stainless steels, are susceptible to rust and corrosion due to prolonged exposure to moisture, acids from food, and oxygen. Regularly applying a thin layer of food-safe oil creates a protective barrier, preventing moisture and oxygen from reaching the blade surface, thus significantly reducing the risk of rust formation.

2. Maintaining the Knife’s Finish and Appearance

High-end knives, especially those with Damascus or layered-steel patterns, can lose their visual appeal if not maintained properly. Applying oil enhances and preserves the blade's natural luster and detailed patterns by preventing oxidisation and micro-corrosion that dull the blade’s appearance over time.

3. Enhancing Blade Longevity

Knives continuously exposed to moisture, salts, and acids experience gradual microscopic deterioration, known as galvanic corrosion or pitting. Food-safe oils act as inhibitors, slowing down the chemical reactions that lead to blade degradation, therefore substantially prolonging your knife’s lifespan.

4. Smoother Cutting Performance

Though subtle, regular oiling can actually enhance blade performance. A well-oiled knife creates a slight lubricating effect, minimising friction between the blade and the ingredients, allowing smoother, more precise cuts, especially important in delicate culinary preparations.

5. Easier Cleaning and Maintenance

An oiled knife not only resists corrosion but also makes subsequent cleaning easier. Ingredients and residues are less likely to adhere firmly to a well-maintained blade, reducing cleaning effort and minimising potential blade damage during maintenance.

Which Oil Should You Use?

Not all oils are suitable for knife care. Always opt for food-grade, neutral oils, such as:

Camellia Oil: Traditional choice among professional chefs and Japanese knife enthusiasts; provides excellent protection without odor or residue.
Mineral Oil: Easily accessible, affordable, tasteless, and odorless, commonly used for wooden knife handles and blades.
Food-Safe Tsubaki Oil: Highly refined, traditional Japanese oil specifically designed for blade maintenance.

Avoid vegetable or olive oils, as these can become rancid over time and may negatively affect the blade or transfer unwanted flavours to ingredients.

Proper Knife Oiling Technique:

Clean and dry your knife thoroughly after use.
Apply a very thin, even layer of oil using a clean cloth or paper towel.
Wipe off excess oil, leaving only a minimal protective coating.
Store knives properly in a clean, dry place.

Chef’s Tip:

Regularly oiling your knives—weekly or bi-weekly, depending on usage—is a habit that will visibly enhance their performance, maintain their beauty, and increase their longevity.

Adopting this simple but critical practice, used by culinary professionals around the world, ensures that your knives remain trusted, reliable companions in your culinary journey, always ready for precision and perfection.