Hand wash with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Avoid the dishwasher and prolonged soaking. Follow the care instructions supplied with your specific knife.
Use an edge-friendly cutting board, such as wood or rubber. Avoid bones and frozen foods unless the knife is specifically designed for the task. Store your knife clean and dry, with its edge protected and away from moisture.
Choose a sharpening method suited to your knife and experience. Follow the instructions for both the blade and the stone; soaking requirements and sharpening angles vary. Ask an experienced sharpener for help when unsure. The image shown is an illustration.
