Bags packed, lights off, blinds shut, plants watered. And your knives?
Well, you probably think they are fine just as they are. But the truth is, they would appreciate a bit of your care and affection.
Leaving your Japanese knives (especially the carbon steel ones) unattended without a coat of oil once in a while is a rookie mistake. They don't need a hug and a kiss goodbye. They need a physical barrier against humidity. Wash them, dry them completely, and oil the steel before you walk out that door. The blade will be grateful.
When should you oil a knife? A thin coat of food-safe mineral oil or a suitable blade-care oil is particularly useful for reactive carbon-steel knives that will sit unused for a while, especially in humid conditions. Most stainless kitchen knives need less attention, provided they are clean and completely dry.
Wash off any food residue, dry the blade thoroughly, and apply only a light film of oil with a clean cloth. Store the knife in a dry place, then wash it before preparing food again if the product instructions require it. Think protection, not an oil bath.
