I own a couple of carbon knives. It seems to me that white 1 and 2 rust more often. I left my white2 knife unused for a week and rust begin to form. Whereas my blue steel knives doesn't rust as often as my white steels. Anyone can give some advice how to keep my white steels knives rust free longer? I would like to use them as often as possible because they gives a very sharp edge compared to blue steels. But this problem is preventing me from using them that often. Some times it has patina but still rust. Applying oil doesn't really help because I'm in a commercial kitchen. Any expert can advise on this?