I coat my carbon steel knives with BreakFree CLP or RIG grease for long term storage. I use mineral oil on carbon steel knives that I know I will use for food preparation. My stainless knives are usually left uncoated or at most wiped with a silicon gun rag.<br><br>I have several knife sharpeners but find myself using the Spyderco Sharpmaker most of the time. Once I have established the kind of angle I want on a blade I find a few strokes on the Sharpmaker with 2 different grits of ceramic rods adequate to maintain and restore a good working edge. If I really have to do a lot of work on an edge I use either a Razors Edge system or a DMT clamp and rod guide type device. The Sharpmaker uses triangular ceramic rods so you can sharpen serrated edges.