Keep the blades dry and wipe fingerprints and moisture after use with a soft cotton cloth or chamois all. This is particularly important with blades of steel with high carbon content. Tarnish or oxidation is a normal behavior of carbon steel and can not be avoided. This normal oxidation or tarnish protection actually protects the chef knife in rust and gray to blue, rather than have rust red tones. Apply a few drops of oil or any quality silicon treatment to the blade with a soft cotton cloth, all outstanding protection. A good wax is also an excellent protection.
When not in use, as leather is not separately store knives and leather bags to moisture and can rust your blade. Tanning salts and acids in the leather can rust or tarnish steel. Keep leather supple leather preservative or mink oil.
Keep sharp knives. A sharp knife is safer to use. A chef knife requires minimal effort to cut, and therefore has less of a chance to hatch. The key to sharpening is to do it regularly. Do you often use a sharpening steel or some other mechanism. If you have trouble, get an edge on the knife, they have sharpened professionally.
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