If you use it often, once a week. If not, look at its cutting capability, and if it is not up to par, sharpen it. Make sure you take your time to sharpen your knives in order to avoid damaging the edge. Don’t forget to lube your knife as well. Once a year, I take the knife apart to lube it. Last but not least, treat the blade with oil (knife oil, camellia oil, kurobara, and the like).
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