A good Damascus knife doesn't ask much of you. It asks for the right few things, every time.
1. Keep it dry
The core is stainless, with 18% chromium, but no steel likes sitting wet. Water left on the blade can dull the Damascus pattern, and water on the handle works its way into the wood. Wipe it dry as soon as you've washed it.
Wash, wipe, store. Thirty seconds that add decades.
2. Never the dishwasher
Heat, harsh detergent and rattling against cutlery chip the edge and stress the wood and resin handle. Warm water and a soft sponge is all it needs.
3. Store it on its own
A magnetic strip, a block or a sheath. A drawer of loose utensils is where edges go dull.
4. Hone often, sharpen rarely
A few strokes on a honing rod each week keeps the edge aligned. A whetstone a few times a year brings it back to new.
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