A big +1 on the cooked potato, like fingerling or mini potato, cutting alot of those by the time you are done, you will have a knife that can't just be wiped off, gotta scrub it. Same if your doing alot of beef and salmon can get sticky, but usually it's easier to keep your knife clean breaking salmon down. I hardly wipe my blade after every potato I cut though, if I did, I would lose my job hehe. At the end of the night, I take my knives to the cappucino machines hot water dispenser and get a yellow/green scrubby and some soap water, I lay my knife flat on the table with the handle off the edge. Scrub the table first of course, or just throw a towel or newspaper down. I guess it's the same as the sideways sink method, just always gone right on the 'metal' table, no scratching or chipping. Tsubaki oil if it's going away for long, but I don't oil my knives generally, just my Doi.