Clean your knife after every use. Wipe the blade with a soft, damp cloth or sponge, and then dry it thoroughly with a clean towel. Do not use abrasive cleaners or scrubbers that can scratch the blade.

Hand wash your knife. Do not put it in the dishwasher, as the harsh detergents and high heat can damage the blade and handle.

Keep your knife dry. After cleaning, make sure to dry the blade and handle completely before storing it. Moisture can cause rust or corrosion, which can damage the blade and handle.

Store your knife properly. A knife block or magnetic strip is a good option for storage, as it keeps the blade protected and easily accessible.

Sharpen your knife regularly. A sharp knife is safer and more efficient than a dull one. Use a sharpening stone or electric sharpener to maintain a sharp edge on your knife.

Use a cutting board. Cutting on hard surfaces like glass, marble, or metal can dull or damage the blade. Use a cutting board made of wood, bamboo, or plastic to protect the blade and extend its lifespan.

Avoid using your knife for tasks it's not designed for. Don't use your chef's knife to pry open cans or jars, or to cut through bones or frozen foods. Use the right tool for the job to avoid damaging your knife.