Best Oils for Cleaver Knife Maintenance | Protect Carbon Steel Blades

If you own a cleaver knife, you know it’s a workhorse in the kitchen. Whether it’s a Chinese cleaver, butcher knife, or meat cleaver, these blades need care to last. One of the best ways to keep your knife sharp, rust-free, and ready for meat prep is by oiling it.

Let’s look at the top oils for cleaver knife maintenance and how to use them properly.

Why Should You Oil Your Cleaver Knife?

Oiling your knife helps in three key ways:

• Stops rust – Most cleavers are made of carbon steel or high carbon blades. These metals rust fast if left unprotected.

• Keeps it sharp – A dry blade can become brittle. Oiling helps preserve the edge.

• Extends life – With proper oiling, a kitchen knife or meat cleaver can last for many years.

Whether it’s a Serbian cleaver or a simple chef knife, oiling is a basic step you shouldn’t skip.

Best Oils for Knife Maintenance

Here are the top oils that work best on cleaver knives and other blades:

1. Tsubaki Oil (Camellia Oil)

• Lightweight and natural

• Won’t go rancid

• Best for carbon steel blade knives like the Chinese cleaver

2. Food-Grade Mineral Oil

• Cheap, odorless, and safe for food contact

• Perfect for meat cleaver and butcher knife

• Easily available in most stores

3. Coconut Oil

• Natural and antibacterial

• Good for high humidity areas

• Works well with Serbian cleaver or chef knives

4. Olive Oil (Use with care)

• Easy to find

• Can go rancid over time, so not best for long-term storage

• Use only if you clean and re-oil often

5. Jojoba Oil

• Non-toxic and long-lasting

• Great for folding knives or pocket knives

• Doesn’t spoil or smell

Best Oil by Knife Type

Different knives need different care. Here’s a quick guide:

How to Oil Your Cleaver Knife

It’s easy to oil your knife. Follow these steps:

1. Clean the blade
   Wash with soap and water. Remove food or stains.

2. Dry it completely
   Never oil a wet knife. Water causes rust.

3. Apply the oil
   Use a soft cloth. Rub a small amount along the blade.

4. Store it safely
   Use a knife block, sheath, or magnetic strip. Keep away from moisture.

If your cleaver cuts meat often, oil it once a week. For storage, once a month is enough.

Extra Tips for Knife Care

• Don’t put knives in the dishwasher.

• Use a wooden or plastic cutting board.

• Avoid acidic foods sitting on the blade.

• Always dry and oil after cutting raw meat.

• If your high carbon knife shows rust spots, scrub lightly with baking soda before oiling.

Regular oiling not only protects your cleaver knife, but also makes chopping faster and easier.

Final Thoughts

Your cleaver deserves care. Whether it’s a butcher knife, kitchen knife, or folding knife, keeping it oiled helps you get clean, smooth cuts every time.

Tsubaki oil and mineral oil are the best choices for most blades. They’re safe, long-lasting, and easy to apply.

Oiling takes just a minute but saves you years of damage.

(FAQs)

1. What oil should I use on a carbon steel cleaver?

Use Tsubaki oil (Camellia oil) or food-grade mineral oil. Both prevent rust and are safe for kitchen use.

2. Can I use olive oil on my meat cleaver?

Yes, but only if you clean and reapply it often. Olive oil can go rancid, so it’s not ideal for long-term protection.

3. How often should I oil my cleaver knife?

Oil your knife once a week if used regularly. If stored, oil it once a month to prevent rust.

4. Is Tsubaki oil safe for kitchen knives?

Yes. Tsubaki oil is natural, food-safe, and highly recommended for carbon steel blade maintenance.

5. What’s the best way to store a cleaver knife after oiling?

Store it in a dry place using a knife block, sheath, or magnetic strip. Avoid leaving it in drawers or damp areas.

6. Can I use coconut oil on my Serbian cleaver?

Yes. Coconut oil is a great natural option with antibacterial properties, perfect for high-humidity environments.