Hey Naseem, welcome to the campfire.

I found a product that works pretty darn good for protecting carbon steel knives in wet climates.

http://sentrysolutions.com/welcome.shtml

They seel a product called tuf cloth, which is a cloth impregnated with a substance that bonds to the metal molecularly and is pretty durable. I don't know how difficult it is for you, but you can order from their website, and it is not terribly expensive.

None of my best fixed blade knives are stainless, and some have rusted. Since I started using this tuf cloth stuff, I have no more problems with rust/corrosion on them or my blued firearms.

As an alternative, you can season carbon steel knives much the same as you would cast iron cookware. Simply coat the blade lightly with vegetable oil, shortening, lard, or beef tallow. Using a torch, lighter, candle or small flaming fire, you can scorch the fat on the blade. It will turn brown, then shiny black, and will seal the metal well. You can season the blade all the to the edge, just be prudent about how you apply the heat so you don't hurt the temper of the steel at all. You'll have to do this after heavy use, as the coating will wear and open up to expose the metal, and even at that the coating is not entirely impervious, but it will help a lot.