Caring for a carbon steel knife during use

So I finally honed up the Masa-something carbon steel knife my Dad gave to me. I used it to dice some onions for dinner, then put the thing down to add some spices and stir my chili. Picked it back up and darn wouldn't you know it started oxidizing already. I realize now I need to wipe the thing off immediately after use. What does everyone use to do this? Or should I just let the thing oxidize since eventually the patina will protect it in the long haul? I just picked up a Wa-Petty so I need too start getting into the habit

 

Did you mean Masamoto?
Anyway, when you're cutting acidic foods like onions, tomatoes, citruses, etc. just rinse and wipe straight after you've finished.
There is no way you can avoid patina, but better safe than sorry.

 

Or Masahiro...
Make sure to clean the edge immediately. Oxidation will dull.

 

How was the chili Kent?

 

I thought is was delish! My kids had 2nd's and 3rd's. My wife said I added too much cumin. There is always a critic lol.

 

Thanks for the advice guys. For some reason I thought I had to do it sushi itamae style with the white towel and wipe after each cut.

 

Keep a small damp cloth at the bottom corner of your cutting board to periodically wipe the blade, and certainly before you lay it down. This will minimized/slow the patina development...if that's what you want.

http://www.kitchenknifeforums.com/showthread.php/299-My-favorite-color-is-BLUE!-A-patina-thread

 

I generally don't rinse before I put down, but always wipe. Just a quick swipe on a damp towel should be fine. I also keep a CO loaded leather hand strop in the kitchen for quick touch ups.

 

If you like the look, you can force a patina on carbon steel with stuff like vinegar and mustard. Lots of other choices with mildly acidic foods. You can create some pretty cool patterns or keep it simple. I gave a Rader Santoku that's held its original mustard patina for a couple years without need to redo.