Oxidation

I have a few questions pertaining to oxidation at bottling time:

An off flavor caused by oxidation would be cardboard or sherrylike, from what I've heard. Can metallic be added to that list?

One Step: I read the other day that One Step dissolves somehow into oxygen, which is why it does not need to be rinsed. Would that not mean that if you sanitize your bottles with One Step, don't rinse, then bottle, you are automatically going to be oxidizing your beers somehow? Or is the amount so negligible that it's not worth worrying about?

Metallic is not an 'oxidation' flavor. Oxidation is 'staleness'. Think of hops with a lack of flavor/aroma. Bland malt flavors, etc.

One step only causes a problem if you don't dump it all out.

I recommend Star-san for sanitizing anyways. Cheaper, faster, less 'quirky', the solution is active for weeks....I could go on.