Blade care - oil question

[sencho]

On the site recently liked to by Moriyama san and Stephen, they talk about using "vegetable oil" for the blade. They do not mention clove oil at all.... any opinions to this, does this mean the average vegetable oil for cooking is OK???

 

This is the site and it is under the "manual" tab

 

http://www.global8.co.jp/katana/index.htm

 

cheers

[Stephen]

indeed...must be n translation, choji oil I believe is mineral oil with a clove additive. How come he's doing it with the tsuka on I don't know, I was taught to do it with a complete bare blade.

[Guest Simon Rowson]

In the thin, but colourful, book "Introduction to Japanese Swords Through Pictures" by the All Japan Swordsmith Association, it refers to:

 

Yellow Oil: Vegetable oil (camellia oil) easily oxidized. Not suitable for a cracked saya. Absorbs moisture and salt. Works as a cleaner.

 

Clear Oil: mineral oil. Does not deteriorate for a long time. Does not work as a cleaner.

 

I can attest to this as I used the yellow oil for years in the UK with no ill effects but, one month after arriving in Japan (smack in the middle of the humid summer), my Jumyo katana developed a nice coating of red surface rust....ouch!

 

Simon