20.5 Maintenance and rust

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Clean and dry the blade after each use, especially after cutting acidic or salty foods.
Apply a very thin coat of oil (food-grade mineral oil if you cut food) to carbon-steel blades and to moving parts.
Don't store a wet knife in a leather sheath: leather holds moisture and rusts the steel.
Light rust: rub it with fine steel wool or an abrasive sponge with a little oil; dry and oil.
Folding knives and multitools: blow out or rinse off sand, dry, put a drop of oil on the hinge, and open and close several times.
Wooden handles on axes and tools: check for cracks and splinters; sand and apply linseed oil. A loose head is dangerous: don't use the tool until it is repaired.
Store tools in a dry place, with desiccant (silica packets) in the box.