At least, that's the advice from the Guide to the Galaxy, more or less, with a little adjusting to fit. The question is... what KIND of towel? Now, before one of you Admins moves this to the Off-Topic room, this is actually a serious knife-related question. Everyone agrees that carbon knives should be (washed and) dried after each use, but no one says what to use for that all-important task. What difference does it make, you ask? Well, if you were afflicted with the pathetic excuses for toweling that seem to be all that's available in my area, having driven all the useful towels into exile, apparently, you would not ask such silly questions. Now that I am no longer affiliated with any restaurants and, therefore, persona non grata at my local supply store, I find myself stuck with an assortment of essentially useless cloths that seem to actively repel water, rather than absorbing it. So, where does a non-professional find decent, absorbent kitchen towels, these days? Preferably without spending a fortune on them. It seems like such a simple thing, but it's trickier than one would expect.