Tsubaki oil is widely used in Japan for a variety of applications, but it is indispensable for maintaining kitchen knives because it prevents rust and moisture from damaging a blade. Also called camellia oil, this oil is food safe, does not dry quickly, leaves no sticky residue, and repels dust and fingerprints from sticking to blades.
And tsubaki is simply the best oil for maintaining or seasoning carbon steel and cast iron pans, as it will absorb quickly and will not get sticky. Over time, other oils will become sticky and leave an unpleasant odor in the pan.
Overall, frequently using carbon steel knives, I apply this oil to my knives nearly every day. It's simply the best way to prevent rust and stains from occurring. And it only takes a small amount to coat your blade. Also, as I use cast iron pans almost daily, tsubaki oil is my absolute favorite for preventing rust and maintaining the pan surface. Highly recommended.
