A sharp knife is a safer knife — it goes where you point it instead of slipping. The basics: hone between sharpenings, sharpen when a hone no longer brings the edge back, never put a good knife in the dishwasher, and store it on a magnetic strip or in a blade guard — never loose in a drawer.
Cut on wood or soft plastic — not glass, granite, or tile. Those surfaces kill edges. Rinse and dry by hand. A well-cared edge lasts a long time; a neglected one dulls in weeks.