Basic Rules
Do not put the knife in the dishwasher, cut bones or frozen foods, or use glass, granite, or metal cutting surfaces. Wash by hand, dry immediately, and use a wood or plastic board.
Cleaning
Wash by hand with warm water, mild soap, and a soft sponge. Do not leave the blade soaking, and dry it right away with a clean cloth.
Storage
Use a blade guard, magnetic strip, knife block, or protective sheath. Avoid storing a sharp knife loose in a drawer.
Care According to Steel
Carbon steel needs extra attention and should be washed and dried right after use. Stainless steel is easier, but still benefits from good cleaning and drying habits.
Sharpening
A sharp knife is safer and more enjoyable. Use sharpening stones or a trusted sharpening service, and avoid cheap pull-through sharpeners.
Final Thoughts
Good maintenance is mostly about consistency. Clean, dry, store, and sharpen thoughtfully, and your knife will perform better for longer.