For storage, I've kept many of my knives (carbon and stainless) in clean, dry zip-loc bags for 15+ years without any rust issues. The important thing to remember, make sure they're COMPLETELY CLEAN and DRY, before going into the bags. By 'clean', I mean no dirt, oil from fingerprints, salts or acids on the steel. Wiping the knives down with Windex or isopropyl alcohol will take care of most of that. Others have also used dessicant packs (they absorb moisture), to put into the bag/container with the knife. Still others prefer to oil the non-stainless blades prior to storage, but I haven't needed to do that with mine. And definitely store the knives in a humidity-controlled area (inside the house, not in garage/attic or storage building).
Store leather sheaths separately from the knives, as the chemicals in the leather (from tanning) can react with metal in the knives, causing corrosion.