Militec isn't worth bothering with from a rust protectant standpoint. I do like the sheen it leaves on the TiN coated blades, but it doesn't have signifigant rust prevention. As opposed to leaving a film of oil on the blade, I recommend picking up a tube of Flitz or Simichrome, and occasionally polishing the blade. A freshly polished blade positively glows after it's been buffed off with a clean rag (I like to remove most of the polish with a cotton rag, followed by a 3m microfiber cloth to get rid of the last of the residue). For your purpose I suppose wd-40 will work fine, but don't cut food with it unless you wipe it down good first, it leaves strong petroleum flavor that really tastes bad when you eat it :barf: Advantages of polishing include removing any microscopic rusting before it can penetrate the surface and cause pitting, and decreasing the likelyhood of rusting by polishing out the pits and roughness in the steel that promotes rust formation. They also leave a very thin waxy film after buffing that helps prevent short term corrosion.
For oils that don't leave a wierd flavor in your food, you can try mineral oil, Ballistol(smells strong out of the container, this goes away after a half hour and leaves no taste or smell) or Camellia oil(commonly available from japanese tool suppliers). My prefered lube/protectant now is FP-10, but if you're just using it to make the blade look pretty and add a small margin of rust protection other stuff works just as well.
