1. Use your knives only for cutting food.
This may sound logical, but many make this mistake. To avoid damaging the blade of your kitchen knives, do not cut materials such as wood, cardboard, packaging etc...
2. Do not use your cutters on too stiff workpieces.
It is good to remember: avoid using your knives on bones, frozen products, pits... In order to avoid breaking the blade or chipping it. ( For this kind of pieces you must use a butcher's cleaver or a boning knife).
3. Preferably use a wooden cutting board.
Or failing that, plastic. Indeed, other materials that are easy to clean but sometimes harder (such as glass, marble, etc.) can deteriorate the cutting edge of your knives over time.
4 . Take care of your high carbon knives.
For knives with high carbon blade , it is recommended to wipe the blade after use and keep the knife dry when not in use to avoid rust.
5. Clean your knives by hand.
To preserve the cutting power of your knives, it is best not to put them in the washing machine but to wash them by hand. Even if the supplier specifies that the knife is dishwasher safe.
Then dry them with a soft cloth to remove all traces of drops. Once dry, you can store it in a drawer, box, knife block or even a briefcase.