Use a wooden or soft synthetic board. Glass, marble, granite, tile and ceramic will dull the edge quickly.

Your knife is made for slicing, not chopping. Push the blade forward and down through the food, then draw it back and up, the way you would use a handsaw. There’s no need for force; the edge does the work.

Never cut bone or frozen food, and avoid twisting or prying with the blade. When moving food across the board, turn the knife over and use the spine.

When your knife is new, take your time. Speed comes with practice. Always keep your fingers clear of the edge.

Wash your knife by hand with a mild dish soap, and never put it in the dishwasher. Avoid soaps containing bleach or citrus extracts, as they can promote corrosion.

Don’t leave it soaking in the sink. Water harms the blade and handle, and a knife hidden in soapy water is easy to reach for by accident.

Dry the blade and handle straight away with a soft towel, wiping from spine to edge and keeping your fingers clear of the blade.

Keep your knife in a knife block, or on a magnetic strip. Stored loose in a drawer, the edge can chip against other utensils, and it’s a risk to anyone reaching in.

A few light strokes on a honing steel every week or two keep the edge aligned and greatly extend the time between sharpenings. Use gentle pressure and hold the same angle you would when sharpening.

If the knife starts to snag, it usually just needs honing. When honing no longer brings the edge back, it’s time to sharpen. With regular use, that’s typically once or twice a year. On a whetstone, hold an angle of 8–15° per side; the right angle for each knife is listed on its product page.