Storage

• The most likely cause of rust on kitchen knives is improper storage. Store knives in a dry place and not touching other knives. A knife block is the best option if available.
  
  

Cleaning

• Wipe off any food or moisture from the knife's surface immediately after use. Acidic foods like tomatoes or citrus fruits are especially known for causing oxidation.
  
  

Protectants

• The use of a mineral oil or even cooking oil lightly applied over the surface of the knife before storage can prevent oxidation.
  
  

Dishwasher

• Leaving a kitchen knife in the dishwasher even for a short period after washing can cause the early stages of oxidation to begin. Always wash cooking knives by hand.
  
  

Sharpening

• Keep knives sharp and avoid using for anything else but cutting food. This can lead to chips and cracks on the surface of the knife, making the alloy weaker, and more susceptible to oxidation.