The Care and Cleaning of Kitchen Knives
The best thing you can do to keep your knives sharp and to avoid wear and tear on the blade's edge is to make sure to use it on the proper cutting surface. Using a cutting board made of glass, stone, stainless steel or ceramic will quickly dull your knife. For this reason, it's advisable to avoid using your good kitchen knives to cut food directly on ceramic or porcelain dinnerware or on granite or marble countertops. The better option is using cutting boards made of wood, bamboo, plastic or synthetic because they won't dull your blades.
It's also important to keep your knives clean. Ask any professional chef how to wash a good knife and I would wager that 99 times out of 100 you will get the same answer and a stern one at that: A kitchen knife should always be washed by hand after each use using a mild liquid detergent and then dried thoroughly with a towel. And, then that same chef will tell you, and with great emphasis, that a good knife should NEVER be washed in a dishwasher because the heat and steam will ruin wood handles and the knife can be easily nicked by being tossed around in the dishwasher.