Preserving a Spanish ham is one thing, maintining your knife so it keeps it's edge is another thing.
A knife without an edge not only makes the job of slicing ham more difficult, but it also makes it much more dangerous, as it requires you to use more force on the knife, which could cause injuries. So it is important to always keep your knife in good shape.
- Don't use the knife to cut off hard pieces of rind. Use a chef's knife for this.
- To hone your knife, it is recommended that you to pass the knife along a sharpening steel after each use.
- Avoid contact with water. It is preferable that you clean your knife with a dry dishcloth.
- Never put your knife in a dishwashing machine, ever. Really, don't! :-)