Easiest way is to just wipe them down with oil once in a while. Once or twice a month if in storage, or after any major use...you don't have to be religious about it the way you do with firearms, but just put a bit of oil on a paper towel and wipe the blade down. Any oil will work to inhibit rust, but I use all my blades for food prep as well, so I only use food-safe oils, Vegetable oil, Canola Oil, Olive Oil etc. If you're not using it for anything other than outdoor work and bushcraft, then even spraying it with WD40 will work.
Other ways to reduce corrosion and rust are polishing the surface completely smooth. The smoother the surface, the harder it is for moisture to find purchase on the steel, the faster it evaporates and the less prone to rusting it will be. Applying a patina using mustard, vinegar, mango etc will also create a pre-oxidized surface which prevents further oxidization and rusting.