1. Hone regularly, Sharpen when necessary.
Give your knife a quick hone with a honing steel before each use to smooth the steel. Have your knives
professionally sharpened at least once a year to repair small nicks and other imperfections. Sharpen knives if they can no longer cut through a piece of paper.
2. Clean and Dry Knives Properly
Carefully hand wash your knives with soap and hot water and dry with a cloth immediately after washing. Air drying knives will leave them prone to rusting and blotching. Do not wash your knives in a dishwasher.
3. Use a Wooden or Plastic Cutting Board
Plastic and wooden boards, especially end boards, give a little as the knife hits, providing a gentle cutting surface that will not damage the steel.
4. Store Knives Correctly
Knives should be stored separately to prevent damage. A knife block or magnetic strip is ideal, or else use a sheath to store in drawers with other cutlery.
5. Cutting Technique
To keep your blade sharp, cut with the point first then rock down to the handle.