Bee, I wouldn't shy away from using the knife for food, just clean it well right away after each use. I use HOT water and dish soap, rinsing with HOT water, then drying with a towel. You could then use a light coat of mineral oil, vegetable oil, 3in1 oil, the merits of each have been discussed here in other threads. I just use a little 3 in 1 if I use anything at all (after the HOT water cleaning).

You just can;t leave a carbon steel blade lying around after food prep like you can a kitchen blade. They're stainless steel so you rarely have a problem with them.