I have a nice set of steel scissors I keep in the kitchen. Since they occasionally touch food, I keep them clean by tossing them into the dishwasher. After they come out, I put a few drops of extra light olive oil in the hinge and wipe away the excess. A friend of mine says that this is bad, since the olive oil may break up, or congeal, or attract pests - and that I should use machine oil instead. I don’t want a petroleum-based grease oozing from my scissors into, say, the flour!
So, how should one lubricate kitchen utensils?
The Dun King