Camellia Kitchen Knife Oil - Carbon Steel and Cast Iron
Tsubaki (Camellia Oleifera) Oil is an Omega-9-containing natural oil virgin-pressed from the seeds of the oil-seed camellia. Camellia oil is traditionally favored in Japan for preservation of fine tools, swords and cutlery.
Camellia Oil is universally considered the premium option for protecting high-end carbon-steel kitchen knives, swords, and cast iron cookware.
Camellia is preferred due to its imparting no taste to foods, while also displacing moisture, forming an oxygen barrier and preventing rust and pitting.
To use, spray oil on knife surface, then wipe gently leaving a thin film of oil on all metal surfaces.
Apply immediately after each use of carbon steel knife or cookwear and after exposure to water, foods or humidity.
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Camellia Kitchen Knife Oil - Carbon Steel and Cast Iron
Tsubaki (Camellia Oleifera) Oil is an Omega-9-containing natural oil virgin-pressed from the seeds of the oil-seed camellia. Camellia oil is traditionally favored in Japan for preservation of fine tools, swords and cutlery.
Camellia Oil is universally considered the premium option for protecting high-end carbon-steel kitchen knives, swords, and cast iron cookware.
Camellia is preferred due to its imparting no taste to foods, while also displacing moisture, forming an oxygen barrier and preventing rust and pitting.
To use, spray oil on knife surface, then wipe gently leaving a thin film of oil on all metal surfaces.
Apply immediately after each use of carbon steel knife or cookwear and after exposure to water, foods or humidity.
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Description
Tsubaki (Camellia Oleifera) Oil is an Omega-9-containing natural oil virgin-pressed from the seeds of the oil-seed camellia. Camellia oil is traditionally favored in Japan for preservation of fine tools, swords and cutlery.
Camellia Oil is universally considered the premium option for protecting high-end carbon-steel kitchen knives, swords, and cast iron cookware.
Camellia is preferred due to its imparting no taste to foods, while also displacing moisture, forming an oxygen barrier and preventing rust and pitting.
To use, spray oil on knife surface, then wipe gently leaving a thin film of oil on all metal surfaces.
Apply immediately after each use of carbon steel knife or cookwear and after exposure to water, foods or humidity.
