Blades should be thoroughly dried after use, and some oil on the blade never hurts. I personally prefer coconut oil. My knives should never be put in the dishwasher.

Carbon steel will stain over time, especially when exposed to acids found in certain foods. The resulting patina will protect the blade against future corrosion. Acidic media like vinegar and mustard can be used to force this patina to develop quickly. If the blade is dabbed with a very thin coating of either, let sit for a few minutes, and cleaned off, it will pick up the pattern of the dabbing. Multiple coats are usually necessary for the desired effect.

If the blade rusts, fine steel wool, scotchbrite, or sandpaper can clear it off.

Wood, bone, and other handle materials can absorb or expel moisture depending on environmental conditions. It is important to thoroughly dry my knives after use/before storage.

My handles will arrive having been thoroughly soaked in a mixture of coconut oil and beeswax, but it's always a good idea to apply more oil. If the handle develops a rough texture, it can be smoothed with fine (400+ grit) sandpaper. This will likely happen once or twice early in your knife's life, and is normal.

Keeping handles dry and oiling them often is excellent.

Your knife will arrive extremely sharp, but every knife gets dull eventually. Before it truly loses its sharpness, the edge will deform/roll to one side or the other. A strop or steel honing rod can be used to adjust this deformation without actually removing material, so I encourage their use regularly.

I suggest using freehand whetstones for sharpening when necessary.

I will sharpen any of my knives free of charge.