Almost every knife that comes back for repair has the same story behind it. The owner sharpened it too hard, or the edge hit something it should not have. That part is fair. What surprises people is how much damage happens when the knife is not being used at all. The dishwasher is the big one. Dishwasher detergent is alkaline and abrasive, and the cycle runs hot enough to soak into the handle timber and lift the grain. Stainless cladding survives it better than a carbon core, but the bolt hole and the joint between handle and tang will drink water and swell. I have taken apart handles that were glued two years earlier and found black mould inside. Hand wash, dry immediately, and the handle will outlive the blade. Cutting surfaces matter more than people think. A glass or stone bench top will roll a thin edge in a single session, and a bamboo board with hard glue lines is nearly as bad. End grain timber or a soft plastic board keeps the edge straighter for longer. You do not need to be precious about it, just avoid the two surfaces that mean you will be sending the knife back for a full rebevel. Storage is the last piece. A drawer full of metal tools is a chipped edge waiting to happen. A magnetic strip, or a knife block with felt-lined slots, costs very little and saves you a lot of stone work. I have also seen blades left wet on a rack grow rust spots overnight, especially around the ferrule where water sits. A quick wipe with a dry cloth after washing is the whole routine. No oil, no wax, no special treatment needed if you do that.