Looking for some specific tips about caring for carbons used for home cooking. I'm new to Carbon Steel knives, J-knives and sharpening but I'm already hooked. I'm a home cook (and a girl)...wondering what people use to keep their carbon steel knives clean while working. Do you take it over to the sink a few times or just wipe it on some sort of cloth? Wet cloth, Dry cloth? Trying to learn tricks from the experienced. My new gyuto is a Kikuichi TKC and isn't reactive, I also have a Tanaka Kurouchi Nakiri. I have to say, cooking is already way more fun!