JMHO but preventing rust on knives isn't so much a matter of choosing the right product, but just understanding the problem and following common sense procedures.
The real problem is that no product is going to stay on a blade when it's used ..... doesn't matter if it's whatever light oil was cheapest at Walmart, or a coating of Militec-1 you carefully applied and "baked" on with a heat gun according to Militec's directions. Even common, easy-cutting materials like paper and cardboard are abrasive enough to quickly remove the protective coating of whatever you've used and expose bare metal.
And on the other hand, if a knife isn't being used (and isn't sitting in a sheath soaked in salt water or something like that) almost any light oil, wax, etc. will keep it from rusting.
I don't see any need to buy a special rust preventing product .... though I do often use Break-Free because I have plenty of it around for other things, and it's a very good rust preventative anyway. On knives that will be used on food I use mineral oil. In the field, even a coat of bacon grease will work, and is a lot more handy than carrying Militec and a heat gun.
The trick is, just clean and oil your knives as soon as possible after using them. And use common sense.