I know Jon will give you much more detail, but I have a simple routine. I have a couple of cotton terry bar mop towels handy in the kitchen; after each veggie type, I give the knife a quick rinse, then wipe well with one towel and dry it completely with the second. When I'm done with prep I wash the knife right away with dish soap and a sponge, rinse and wipe dry again. I then let the knives sit out for a while before putting them away for the night. It doesn't take but a couple of extra seconds during prep, and one less thing to wash up later on.