As an amateur but enthusiastic chef, I have come across a technique that involves using a food-grade oil to protect the blade finish of my kitchen knives from corrosion. After cleaning and drying the blade, I usually apply a thin layer of mineral oil or coconut oil onto the blade and handle. This helps to prevent moisture from penetrating the surface of the blade and causing rust to form. It's a simple and cost-effective solution that has worked well for me so far!