seasoning steel knives/wok

[Maritimer]

I have a hammered steel wok, and a steel clever, don't know much about them but I cannot keep the rust off of them. Do I need to season them like a cast iron pan? I tried but it didn't work. I know a few people here hold the secrete, any advice?

Thanks.

[mr x]

Gotta dry them immediately after use, and lightly coat with oil.

Sent from Tapatalk 2, a prick of a company.