The mixture of the strong detergent and smashing around that goes on inside a dishwasher will damage your knife. We recommend that you wash and dry your knife by hand keeping it away from all other cutlery.
Although you may have seen these being used by chefs they can actually chip your blade which will make it much harder to get sharp again. We recommend that you use a whet stone.
We recommend that you only use wooden or plastic kitchen specific chopping boards. Any other solid surface will damage the knife when used to cut food on. Using a knife friendly chopping board will help to prevent the knife from becoming blunt.
We recommend that you avoid cutting bones or anything hard with the knife. This is for your safety and to keep the knife sharp and avoid any chips or dings.
We recommend using a knife case or wrap to protect the blade from becoming blunt when you are not using it. This protects the knife from rubbing against anything that may cause it to blunt in somewhere such as a cutlery drawer. Another good option is a sheath for individual knife protection.
