Wipe and or rinse then dry the blade immediately after every use. It's best to use a sponge or non-scratch pad with warm water and soap.
For ease of maintenance store your knife on a magnetic rack or block where it will dry quickly.
Drawers are not a place to store knives as the edges get beat up and dulled, and if slightly damp can cause the blade to rust.
Use wood or plastic cutting boards - end grain wood is best. Glass, ceramic and granite will dull any knife very quickly.
It is best to oil, or use a type of wood butter on your wooden handles once a month to keep the scales from drying out. You love your new knife, so do the small things to take care of it.
NEVER EVER PUT YOUR KNIFE IN THE DISHWASHER! IT DOES NOT ENJOY IT IN THERE.
My knives are made of high carbon steel. To ensure longevity, I force a greyish patina onto some of my knives during manufacturing. This helps prevent oxidation and rust build up on the blade.
This patina will change over time and become unique to the knife and what you choose to cut with it.
To keep your knife as sharp as possible we suggest honing your knife using super fine steel or ceramic, followed by using a leather strop. We suggest doing this after every use or every other use.
Once the Knife has become dull over time, it is usually best to use whetstones to re-establish an apex at the edge. This takes some practice but can be quite useful of a skill to learn. Your local knife store might offer this service as well.
It is not suggested that you bring your knife to the hardware store or truck sharpening service. The machines they tend to use often take away too much material when sharpening, resulting in a dramatic change to the overall blade profile over time.