So our restaurant closes every september and i have acquired some carbon and semi-stainless knives this year. I normally use most of them on a daily basis so its not a big deal and make sure their dry and stored in their sayas.
I was thinking i will sharpen them, and then make sure their dry and do the same thing. although being here in fl we have so much humidity i feel they will probably get too moist over that amount of time. Is there anything i should do?
Also with small rust spots on the spine, can you use flitz to remove it or what is the best way?