Use a ceramic hone regularly. As soon as you feel the edge isn't cutting to your liking, do a few passes on each side with the hone. The sharp edge is likely still there, it just needs some realignment. You will know when it's time to come back in for sharpening when honing doesn't bring the edge back to your liking. I recommend avoiding steel honing rods and diamond rods as they can damage the edge.

• I like these 12" Ceramic Hone - Idahone as they are high quality and made in the USA by a family owned company. I am a distributor of theirs, I stock and sell these for $39, though any quality ceramic hone should work just fine. I recommend a minimum of 12". They pay for themselves fairly quickly as they can really extend the time between sharpenings.

• See above video on how to use a ceramic hone.

Avoid using pull through sharpeners. These will damage your knives and shorten their lifespan. If you would like to start sharpening at home, let me know and I would be happy to advise you on what to buy, as well as teach you how to use it.

Use wood or rubber cutting boards, preferably wood, specifically end grain or white cypress Prepping food on glass, steel, stone, or anything hard will damage the cutting edge. Cutting on ceramic plates will also destroy an edge, almost instantly.

Never soak or leave knives in standing water, or sitting in the sink. Even stainless steel cutting edges will corrode, edges go first

Hand wash, dry, and properly store your knives after use. Dishwashers and abrasive sponges should be avoided.

Avoid storing knives loosely in a drawer. It is best to use a magnetic rack, wooden block, drawer organizer, or edge protectors if you plan to store them loosely in a drawer