Any kind of high-carbon steel will rust. On the plus side, it will take a nice sharp edge easily. Make sure that you're not putting your knives in the dishwasher. Wash them by hand and don't let them dry in the drainer - dry them right away using a lint-free towel and put them away.
Use some Bar keepers friend from the cleaning isle on them. You should also wash by hand and not in he dishwasher as that will rust stainless steel as well as dull the blade and finish. Sawing into an onion works well too.
Hand wash in warm water with a mild dish detergent. Dry right away and then oil them with a good tool oil. I use WD40 on them every time I use them and that seems to work well but I still hit them with the tool oil about once a mounth.
Wash quickly, dry immediately, and avoid putting fingerprints on them as you put them away.
Steel wool and start drying them after you get them wet
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