Frequently Asked Questions

Ideally, you should not put your knives in the dishwasher. A lot of the detergents that are used can be abrasive. Furthermore, the water from the jets can make your knives bounce around and contact other surfaces which can dull the edge. Try to wash your knives in the sink with soapy water as often as you can. If you do put them in the dishwasher, just make sure they are securely placed so the cutting edge will not contact any other surfaces.

ALWAYS use a cutting board! Plastic cutting boards are easier to clean, but the softer the surface is, the better for the knife it will be. My recommendation is to get a wooden cutting board that is on the softer side.
Treat and store them with care! This includes not throwing them in the sink and then throwing other dishes on top of them. What I do at home is set them on the counter near the back of the sink, so that I can make sure they are not touching anything else.

For storage, the best option is a wall mounted knife magnet. That way, your blade will not get dragged along any surface as you take them out and put them back. If you keep your knives in a drawer it is best to have a drawer insert that is made to hold each knife individually.
Maintain the edge with a honing steel. Lastly, you can use a honing steel to maintain your knife's edge. A honing steel is designed to take a minimal amount of steel off of your blade. In this way, you are maintaining the edge but not sharpening it. I would caution though, that if done improperly, you can prematurely dull your edge… so if you are not confident with this step, don't do it.