Use the best type cutting board - Most importantly, boards and surfaces made of glass, ceramic, marble, etc., will damage the cutting edge in the first cut. This includes cutting on dishes. Wooden and plastic boards, which have a much lower dulling effect are a better choice. (Solid rock maple is recommended and they naturally kill bacteria.)
Store knives properly - Keep in a knife block or drawer covered in a sheath to prevent damaging the edges.
Hand wash knives - After each use clean your knives with a sponge and warm soapy water. DO NOT put in dishwasher where they can knock against other utensils or plates and damage the thin blade. What's more, the harsh detergents and high heat used in dishwashers can deteriorate your blade.
Keep knives dry - Knives such as carbon steel can rust very easily if left to dry in a drying rack. Be sure to wash and towel dry immediately after use.
Steel knives regularly - A knife's edge has a tendency to roll to either side, and even though you can't see it, the tip loses its point. Taking your knife across the steel (metal rod that comes with many knife sets) before or after each use will help keep the edge at a point and will help prevent the blade from getting flat and dulling more quickly.
Professionally sharpen every 6-9 months - Depending on frequency of use, chopping technique and care, your knives will need a little TLC every 6-9 months. Ideally, the knife should be sharpened every six months (for hobby cooks) and by the same professional each time. Each has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner by the same person.
