Do not cut frozen food, chop bones (except with cleavers or deba knives), or drop the knife heavily, as it may cause chipping or breakage of the blade.
After use, clean the knife with water (dish soap can be used) and a sponge, then dry it with a towel.
For rust-prone knives, clean immediately after use and apply anti-rust oil to prevent severe corrosion.
Use a whetstone to maintain the sharpness of the blade.
Do not use a dishwasher or dish dryer to clean the knife.
Keep the knife away from high heat and open flames.
Even stainless steel knives can rust if not properly maintained.
