Hey all, I have been cooking a long time with stainless and small budgets, and I am very new to carbon steel. Those around me who know seem to think that explaining is beneath them. Though I have been using this forum as a reference, I still have a lot of questions. Some of them are probably going to be dumb, so please bear with me! I want to expand my knowledge as well as my collection, and educated purchases make the best keepers. After deciding on and not purchasing a half-dozen other knives, I recently bought a Yoshikane V2, and first priority is learning how to care for it properly. Some basic carbon-steel care tips would be greatly appreciated, as well as some feedback on this knife. Thank you all in advance!!