Proper use and storage are essential for maintaining a knife’s edge. Only use a knife on wood or plastic cutting surfaces. Avoid cutting on surfaces such as glass, marble, or similar hard surfaces, as these can blunt or even chip the blade.
For most knives, avoid cutting through hard objects such as bone and cartilage. It is best to use a dedicated cleaver or shears for such purposes, rather than a fine-edged chef’s knife.
Avoid using your knives for non-kitchen tasks, as many household items can be surprisingly hard and may damage your knives.