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we have a large collection of old kitchen knifes
my wife's grandmother had the first TV cooking show in Portland - if any of you remember, she was sponsored by PGE
so we have all the presentation knives she was given to demonstrate on her show
I've read the old standard was BLO, but this doesn't seal the wood against meat juice and cooking oils
I read that Danish oil is recommended - the same oil I use on my Mosins and Mauser - have lots
what do you guys use?
my wife's grandmother had the first TV cooking show in Portland - if any of you remember, she was sponsored by PGE
so we have all the presentation knives she was given to demonstrate on her show
I've read the old standard was BLO, but this doesn't seal the wood against meat juice and cooking oils
I read that Danish oil is recommended - the same oil I use on my Mosins and Mauser - have lots
what do you guys use?