Do not heat up your knife
Metal expand on heat and contract when cooled. When you heat up the knife, (eg pour hot water over it thinking of sterilizing it, or use it to stir soup for laziness of digging out the ladle, or use it to flip your pan fry food due to laziness) you are damaging your knife. The sharp edge is made up of really few molecules at the tip, and expand and contract and will lose the original sharpness. Don’t damage your knife.
If you need to cut hot cooked food, don’t use your best knife.
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