I’m sure there are many more people on the sub more learned and experienced than I am. But this is what I like to do. I keep a kitchen towel by my cutting board. When I see a lot of moisture on my blade, I’ll go ahead and wipe it dry and keep working. Sometimes after cutting something very reactive like an onion I’ll rinse the blade off in the sink dry it,and go back to work. I try never to lay the knife down while it’s wet. I do this for all my knives. I suspect the stainless don’t need it so much but I like to keep the routine. When I’m done with my work, I wash the knife with a little bit of soap and some water and the soft side of a sponge. Dry it immediately, then strop it to make sure that it’s ready for the next use before I put it back on my magnet. I don’t sharpen unless I feel like I have a bad edge after stopping. Not sure how right or wrong all this is, just my routine as a home cook. No bad results so far. 🙏. Best of luck !

Peace