That's the easist way of all. You can watch 52-100 stain after slicing most friuts and vegetables. But for those who like shiny, there is tuf cloth and other rust inhibitors. But for kitchen knives, I just let them go. Nearly all Busse-made knives come coated with a very durable coating anyway, so I just don't get the big thing about SR101 rusting easier than SR77. Yes, it does. So what?