To get the most out of your knife sharpening we recommend you do the following.
Knives should only be
hand washed in warm soapy water and dried carefully. If the blade is
made with high carbon content I recommend that you consider thinly
wiping the blade with either mineral oil (castor oil from the
chemist) or camellia oil after drying. High carbon steel knives will show some patina or rust. If left overnight you will see either traditional red rust or a discolouration of your blade. High carbon content and stainless steel knives all have some compromise. High carbon content brings razor sharpness and brittleness, stainless brings convenience and strength at the cost of razor sharpness.
I also recommend stropping
regularly and do not machine sharpen or use a pull through sharpener.
Please oil or wax the handles on wooden handled knives as some knife handles are made of rare or hard to get wood.