Originally Posted by Ron_L
I give them a quick honing with a steel before each use.
A habit that I've gotten over the last couple of years, at the suggestion of a knife rep, has worked really well:
I hone my knives as soon as I wash them, before putting them away, so that they're always ready to go when I need them.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)