After much experimentation with knife sharpening and looking for the easiest way, i have settled on using a diamond steel for knife thinning and then using a small sharpener (called a Chantry) which has a spring loaded set of revolving steels angled at about 60 degrees to each other to finish off on.
The steels in their bearings need some lubrication. (As it will not come apart) I am looking for a *food safe* oil since its going to run down on all over the knives. I know common oils like Olive oil will simply turn rancid. Drying oils like walnut oil will just dry up.
Grateful for any info on any common Food Safe kitchen oil, suitable for metal lubrication please. Thanks.