Just purchased my first carbon steel knife and am wondering if there is anything I should be aware of in it's maintenance.
Of course, I wash and dry all of my knives after each task. That goes without saying. I will be cutting a lot of lemons, onions, etc that will rust or discolor the blade. Does this occur only if I let them sit too long after cutting or is it something that I will just have to accept owning carbon steel?
I own the Norton combination water stones-440/1000 and 4000/8000 along with the stone leveler(not sure what it's called). So I think I'm set on sharpening. What about a honing rod? I've read in some places that you shouldn't use honing rods with Japanese knives and others that recommend ceramic rods only.
Is there anything else I should know or just cut away as usual? Not sure what exactly to ask. Just looking for some pointers.