How do you care for these knives? I see they require significant care

Name: Bob Kramer 10" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels
Uploaded: 12/02/2025
Channel: Sur La Table
Description: The chef’s knife is the perfect kitchen workhorse, ideal for chopping, slicing, dicing and mincing meats and vegetables.

I would not say it requires significant care, you just have to be a bit mindful of how chemicals interact with carbon steel. After each use, I rinse it with water, dry it with a dry cloth, then wipe it with an oiled towel; a process that takes about 20 seconds. When I'm cutting for extended periods, say for a Christmas meal, I wipe it off periodically. With all of that said, the patina is developing nicely, but unevenly in some areas, something that I have no issue with. Its performance is unparalleled, but just understand that your guests who don't know much about carbon steel may think the blade is dirty. One last thing, which is a little off topic, I've used 8" chef knives exclusively and bought the 10" Kramer because the 8" was out of stock...I could not have been happier with my choice. As ridiculous as it may sound, the knife performs like a 10" but feels closer to an 8"; its very, very balanced.