Use wooden or polycarbonate boards for cutting rather than glass or metal, and handwash and dry your knife immediately after slicing acidic foods such as lemons - avoid washing itin the dishwasher. Don't store your knife with a jumble of other cutlery or the edge of it may get damaged; instead use a knife block (placing the blade upwards) or magnetic rack. Also, use a good sharpening steel, preferably after each use.
