[Joel Whitmore]

I was wondering what was used to protect the blades of medieval swords. Did they use mideral oil, some form of animal oils,? I have never heard anyone talk about it really and I was curious. Did they use anything? Anyone have any info?

Joel

[David Black Mastro]

[Craig Peters]

[Geoff Wood]

IIRC at least some of the vegetable and animal oils will breakdown leaving acidic residues over time, which mineral oils don't tend to do. Also, if you've ever used lanolin, it doesn't really enhance the beauty of the blade. Often stiffens into yellowish waxy stuff (although I've found it will protect well for at least a couple of years in storage). Any of you who've handled sheep will know what I mean. Takes some washing to get of your hands.
Geoff

[Alexander Hinman]

[Philip Cromwell]

[Jesse Frank]

I normally use a 50 50 mix by volume of beeswax and olive oil. It works quite well. It isn't completely necessary to melt it, although that can help if you want a really thick coat. I sometimes use it just like ren wax, just take a soft cloth, rub it on the semi hard mixture, and rub on the blade. I also use it for a leather conditioner. It is freaking outstanding for that, although I use more wax for that purpose, closer to 70: 30, or the sheath ends up feeling sort of greasy. One of the main things l like that combo for is that it does an outstanding job of protecting the blade in the sheath. I had a knife protected with this mix, in a sheath conditioned with the 50:50 mix for over a year here in humid florida with no rust whatsoever.

[Daniel Parry]

I think the Japanese may have used the oil from cloves historically. Seem to recall that from somewhere, but there are plenty of nihonto gurus on the sight who can confirm or deny that I'm sure.

[Alexander Hinman]

[Joe Yurgil]

[Bruno Giordan]

Olive oil

i live in nortehrn italy, in a spot where olive oil is still made acording to age old techniques.

Olive oil is regularly used by old farmers to protect their iron and steel tools, also old tools that are often kept as museum pieces in farms are oiled for protection.

This oil (extra virgin) has an extremely low acidity.

It has a moderate but effective derusting quality, since freshly rusted pieces can be restored to a clean state in a day or less, while the treatment respects highly the surface.

It may be used as a cooler for tempering as well as a mean for natural blackening.
the downside of it is that for a foreigner it could be costly (15 - 17 euros per liter here, abroad much more), but more than often a bit less than half a teaspoon of it would be more than enough for a blade.

It is considered one of the best gourmet oil in the world, so it may have a proper use in cooking as well ...

[Wolfgang Armbruster]

[Chad Arnow]

Oakeshott mentioned that grease was used (he didn't name the source of said grease, though). The combination of grease and indoor dust and humidity conditions is what he said often led to the distinctive patination pattern/look found on swords preserved in churches.