6.
While on display, clean dirt, waste products, etc. often picked up by
the blade's surface with a soft dry towel and kept away from water and
damp.
7. Oil the blade heavily, wrap it in plastic with food wrap, or
polythene (no air pockets), and keep it out of the scabbard before
storing it. Same with both small knives.
8. Store the knife dries at room temperature.