Rust/corrosion on knives is pretty simple and easy to avoid. It is also generally over blown on forums.
I'm going very simple here, not scientific.
Corrosion on your blade can be thought of as coming from three.
Water
Acids
salts
Generally if these are notleft on your blade for extended amounts of time, you will have no problem.
So, clean it with just about anything, and as long as it is clean and dry by the time you are done, you will have no problem. Hell, most modern stainless can be left to air dry, and they will be dry before any corrosion occurs.
Oil is not a magic rust stopper, it just keeps a protective layer on the blade so that moisture in the air won't end up corroding your knife. Completely unnecessary for stainless, and I don't even use it on my high carbon knives unless they will be sitting for a long time. And even then I rarely oil them. Nice to keep pivots lubed, though.
Once you understand why they can rust, a little common sense goes a long way.