ATS-34 steel and TiN coating are durable - but not invincible. Follow these steps to keep your blade performing for decades.
The Short Version
Hand wash. Dry immediately. Store properly. Hone regularly. Sharpen occasionally.
Washing
Always hand wash your DRGSKL blades. Dishwashers are hostile to kitchen knives - the high-alkalinity detergents, heat cycling, and physical rattling all degrade edge geometry and can pit even stainless steel over time.
Honing vs. Sharpening
Honing (with a honing rod) realigns the edge without removing steel. Do this before each use. Sharpening removes steel to restore a new edge - with ATS-34 at 61 HRC, most home cooks will sharpen 1-2 times per year. Maintain 15� per side.
