How to treat your knife

Use a steel to maintain (hone) the edge between sharpening. You only need to use this if you can feel the edge getting blunt. Ceramic steels are also available and can assist with minor sharping providing a slightly better maintenance than a metal steel
Hand wash for best results. You can technically put your knifes in the dish washer, but there are a number of possible problems
- Damage to the knife from other items in the dishwasher
- The heat from the dishwasher may reduce some of the strength of the steel, such as it hardness, this is related to how steel is tempered.
- The harsh chemicals of the dishwasher may impact the quality of the steel, chemically interacting and weakening
Store in a knife block or on a magnetic knife strip on the wall. This reduces the danger of having sharp knifes in a draw or other location, and also protects them from other hard objects that could damage the blade
Use cutting boards that are softer than your knife. Glass and ceramic boars may look nice, and are easy to clean, but they are also the quickest way to dull your knife’s edge. Plastic boards can be a great cheap option, that also maintains a lot of the hygiene properties of glass and ceramic boards. Another options is getting a solid timber cutting board, coming in many shapes, timbers and sizes this can be both functional and a center piece for your kitchen.